Tuesday, 28 April 2020


So I had one of those days where nothing went to plan and everything took twice as long as it was meant.  Bottom of the list was getting something for dinner so I turned to what ever was in the fridge, cupboard, bottom of the veg basket (which was mostly carrier bags to tbh).  Anyway, I managed to come up trumps and we ended up with this bread & butter pudding which I can see becoming a regular dish in the Limbert house. It's also a perfect Covid recipe that uses just a few easy to get ingredients

My son described it as "a big cheese toastie pie" and that's basically it.  I had a loaf of tiger bread in the freezer, some ham, cheese and eggs, all the basics that you'd have in really.  Stick them all together and this is what you get.

Butter a medium oven proof dish, mine measured 30cm x 20cm. Now make sandwiches using 8-10 Slices of Bread, this all depends on how thick your bread is, mine was quite chunky.  I used Roasted Ham and Dijon Mustard in mine.  Cut each sandwich into 4 and place haphazardly into the dish.

In a jug measure 400ml Milk and whisk in 3 Eggs and some chopped Chives.  Pour this over the bread then scatter the top with 50g Grated Gruyere Cheese and a sprinkle of Parmesan.

Leave this to stand for 30 minutes so the egg can soak into the bread. Bake in the oven at 160C fan for 25-35 minutes till the liquid has gone and the top is golden and crusty.

You could add other bits of leftovers like chopped peppers, onions, leeks, tomatoes, salami, chorizo, sausages. We found that baked beans were the perfect accompaniment for this (as we had some).

Monday, 27 April 2020


This recipe is so ridiculously straight forward I almost don't feel justified in writing a recipe, but because of  it's simplicity I have to share it with you.

I have made these lovely soft flat breads with sweet potato but my cousin who sent it to me used regular potato and added some finely chopped spring onions. You could also add herbs like coriander or parsley, or a teaspoon of nigella or fennel seeds.

Steam or microwave a large sweet potato until it's soft and squishy inside. Don't boil it as this will add too much moisture.

Once it has cooked all the way through, scrape out the flesh of the potato and discard the skin.

Weigh the mushy pulp in a mixing bowl and add an equal amount of self raising flour and season.

Combine the two to form a dough. If it is a little dry, add some oil to bring it together.

Now divide your dough into equal portions and form into a small ball, mine weighed around 50g each.

Roll each ball out on a floured surface to about 5mm thick then transfer to a hot dry frying pan and cook on both sides till browned. You will find that bubbles may appear on top and this will help you know when it's ready to turn them over.

Keep them warm in a dish covered with a clean tea towel till ready to eat.

We had ours with a delicious lamb and aubergine curry but they were also good the next day just warmed and with a little bit of butter.