Dun Run vegan flapjacks

These powered me through 90 miles of overnight cycling on the Dunwich Dynamo and are a force to be reckoned with. Golden Syrup is the major player here. I didn't bother with sugar, instead going straight into the real stuff.

Makes enough for about eight-ten people 

Ingredients
Vegetable oil or vegan margarine to line baking tins
250g porridge oats
1 pinch of salt
150g Pure soya margarine (or another vegan spread)
4 tbsp Golden Syrup
Handful of chopped cherries, cranberries or nuts like macadamia

Preheat the oven to 180C. 

Line one or two baking tins with greaseproof paper and/or vegan margarine or oil. I prefer my flapjacks to be crazy dense so usually squash them all into one tray.

In a large bowl, pour in the oats and salt. In a pan, melt down the margarine over a low heat and then add this to the bowl. Stir in with the oats and salt, before adding in the syrup and finally the chopped fruit or nuts.

Pour into the lined baking tray and bake for around 25-35 minutes.

If you like your flapjacks soft like I do, then take them out of the oven as soon as the mixture starts to go golden at the edges. If you like them a littler harder, wait another ten minutes until the tops are brown all over.

Take out of the oven and while still in the baking tray, divide into pieces with a knife. Leave in the tray to cool completely before beginning the demolition process!

Roasted chestnuts and spiced apple cider

Spiced apple cider and roasted chestnuts- perfect for helping to decorate the Christmas tree or getting through a long list of online Christmas shopping orders. With a rich, almost fleshy and woody flavour, I like to roast a big batch of chestnuts, pinch a couple to fuel Sunday afternoon chores and save the rest for a stuffing mix or pie filling.

Having been lucky enough to try this spiced apple cider recipe for the first time this week, I've decided it's my tipple du jour and will be spurning frowns in the supermarket aisle with my three litre bottle of cider for the rest of winter. I urge you to do the same.

Ingredients for the chestnuts
Bag of chestnuts
Pinch of salt

For the spiced apple cider
Original dry cider
One apple chopped into small chunks
Brown sugar
Mulled wine sachet/flavouring
Extra cinnamon, cloves, or whatever you fancy.

Preheat the oven to 200C, and make a small cut in the pointy end of each chestnut so the flesh can cook and the tough outer shell won't burst. Place in an oven-proof dish and sprinkle over a pinch of salt. Cook for 20-30 minutes.

Heat around 1 litre of the cider, add the mulled wine sachet, around 2 tablespoons of sugar and any extra flavourings you'd like. Stir so it is well mixed through. Place chopped apple in clear glasses and once the cider is heated pour in and share around.

Once the skin of the chestnuts can peel away, and the inner flesh is hot to touch, remove from the oven and de-shell, taking away the tougher pith layer. Snack on them now with a little extra salt, or save for recipes later.