(serves 6)
4oz/110g rolled oats or pinhead oatmeal
10floz/280ml double cream
11oz/300g crowdie or Quark
6 tbsp heather honey
5 tbsp whisky
1 bag frozen raspberries, defrosted
Put the oats in a large frying pan and cook over a medium high heat, stirring constantly, for 5–8 minutes until they turn brown and smell toasty.
Tip on to a plate to cool.
Lightly whip the double cream and mix with the cheese, which will make the cream stiffen up more.
Roughly stir in 4 tbsp honey and all the whisky.
Layer the cream, oats and raspberries in six glasses, finishing with a dribble of honey and a few raspberries.
Eat immediately or keep in the fridge.
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(one pepper per person, serves four)
4 little round red peppers
1 tbsp butter
2 large flat mushrooms, or 2 handfuls small mushrooms, chopped rather fine
1 clove garlic, minced
1 package Boursin (an easy-to-find soft French cheese), with garlic and herbs
olive oil to drizzle
Line up your peppers and make sure they can sit without falling over. Saute the mushrooms and garlic in the butter till soft, then spoon in equal measures into each pepper. Stuff in as much Boursin as you can fit (it will obviously depend on the size of the peppers). Drizzle olive oil over as much of the sides of the peppers as you can reach. Do not add salt: the Boursin is salty enough even for me.
Place the dish in a hot over (around 400F, 200C) and roast the peppers for about ten minutes, then take them out and spoon the accumulating oil and juices over the peppers and return them to the oven for perhaps ten more minutes, or until the peppers have begun to look blackened and shrivelly around their cut tops. Divine.
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