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Enjoy An Authentic Chippy Tea With Young's


Young's Chip Shop Range

Ruth Langsford, Young's development chef Serge Nollent and a group of UK food bloggers have teamed up this summer to showcase the versatility and authenticity of the Young's Chip Shop range, just in time for the busy school holidays. We'll show you just how easy it is to create a fish and chip supper at home, not only saving you money but allowing you to make healthier choices for you and your family.


Young's Cod Fillets


Young's Chip Shop Cod Fillets have a unique crisp, bubbly batter allowing you to recreate the authentic taste of the chippy in your own kitchen. The cod fillets are made from 100% responsibly sourced white flaky cod and at only 243 calories per fillet are a lot healthier than their takeaway counterparts.

A BIT ABOUT YOUNG'S

Young’s traces its roots back to 1805, when it was founded by Elizabeth Young and her family who were watermen and fishermen on the Thames at Greenwich. The company has been in continuous growth since that time and undergone a number of changes of ownership, although the Young’s family remained involved until the late 1980s.

Young’s started as a whitebait business, then later became famous for its potted shrimp, sold in distinctive blue pottery jars. It was responsible for a number of notable seafood firsts, including the invention of scampi in 1946 and the marketing of the very first frozen prawns.

Today, Young’s continues to build on its heritage and experience – and as the UK’s biggest specialist seafood brand leading the market with exciting new ideas to help people enjoy fish twice a week.


THE RECIPE

Young’s Chip Shop Cod Filletsserved with homemade curry sauce, homemade chips and minted mushy peas (serves 4)

Ingredients:
1 pack of Young’s Chip Shop Cod Fillets

For the curry sauce
·         1tbsp rapeseed oil
·         2 small shallots –  finely diced
·         1 apple – peeled, cored and diced
·         1 clove of garlic, crushed
·         1tbsp medium curry powder
·         1tbsp plain flour
·         1tsp fresh ginger – finely chopped
·         ½ tsp tomato puree
·         Salt and ground black pepper
·         ½ tsp fish stock paste 
·         500 ml of water

For the chips
·         800g potatoes - washed
·         4tbsp rapeseed oil
·         1tbsp fresh or dried thyme – chopped
·         1tbsp fresh or dried oregano – chopped

For the minted mushy peas
·         400g frozen peas
·         40g melted butter
·         2 tbsp. white wine vinegar
·         3 tsp fresh tarragon – chopped
·         3 tsp fresh mint – chopped

Method:

Curry sauce:
1.    In a sauce pan on a medium heat, heat the oil and sweat the shallots until soft
2.    Add the garlic, ginger and apple and sweat for a further 2-3 minutes
3.    Add the tomato puree, curry powder and flour - stir well.
4.    Add water and stock paste and stir again
5.    Simmer for 10 mins
6.    Liquidise slightly with a hand blender, making sure to retain some of the texture

Homemade chips
1.    Cut potatoes roughly (not peeled) into chunky chips and leave to soak in water
2.    Drain the chips well and mix the soaked chips with extra virgin rapeseed oil, oregano, thyme, and season. Bake in the oven at 200°C Fan on baking tray for 35-40 mins (adding the Chip Shop fillets to the oven 15-18 minutes into cooking)
Cook the Chip Shop Cod Fillets according to instructions on pack - place Young’s Chip Shop Cod Fillets on a wire rack over a deep baking tray and place in the oven - cook for 22 minutes at 200°C Fan
Minted mushy peas
1.    Add peas to a pan of boiling water, bring back to boil and simmer for 2 mins
2.    Drain well and then place in a food processor or blender
3.    Add melted butter, vinegar, chopped tarragon and mint
4.    Blend briefly, making sure to retain some texture

5.    Season to taste



Watch Ruth and Serge making the dish and see just how easy it is!



Disclosure: I was sent a grocery voucher in return for this post. All thoughts are my own.
Beth Sachs
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Sugar Free Cherry Clafoutis with Splenda


Cherry Clafoutis

This gorgeous silky classic French baked dessert is traditionally made with black cherries and arranged in a buttered dish with a thick flan like batter. The bonus of my version is that it's sugar free and uses Splenda, a low calorie alternative instead, making it healthier for you.

Splenda Sugar Alternative is a low calorie table top sugar alternative made with sucralose. It's available in tablet form as Splenda Sweet Mini's ideal for drinks and also a granulated form which can be used spoon for spoon just like sugar - and that's the one I used in this Cherry Clafoutis. Splenda is 10 times lighter than normal sugar so you only need to use a tenth of the sugar quanity when following your favourite recipes.

Cherry Clafoutis

TOP TIPS FOR MAKING THE CLAFOUTIS

  • Use other fruit like raspberries and blackberries instead of cherries.
  • If you are using ordinary sugar and not Splenda, use 100g of caster sugar in the batter and dust with icing sugar when it is out of the oven.
  • Eat warm with fresh cream.

OTHER BAKED DESSERT RECIPES YOU MIGHT LIKE...

Cherry Clafoutis

SUGAR FREE CHERRY CLAFOUTIS




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Cherry Clafoutis

Sugar Free Cherry Clafoutis

Sugar Free Cherry Clafoutis recipe made with Splenda Sugar Alternative.
Ingredients
  • 400g Cherries, pitted ( I use an icing nozzle to pit the cherries!)
  • For the batter:
  • 50g Ground Almonds
  • 2 TBSP Plain Flour
  • 1 heaped TBSP Splenda Sugar Alternative (granulated)
  • 2 Eggs
  • 250ml Double Cream
Instructions
Step 1: Preheat the oven to 190 C (170 C Fan) and butter a 23cm flan dish. Place the pitted cherries into the flan dishStep 2: Mix all the other ingredients together (use a whisk) then pour over the cherries.Step 3: Bake for 25 minutes or until brown on top.Step 4: Eat warm with cream.

Details
Prep time: Cook time: Total time:
Yield: 4 adult portions





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Cherry Clafoutis

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Celebrating International Picnic Day with Tesco


Celebrating International Picnic Day with Tesco
International Picnic Day takes place on the 18th of June this year and to help celebrate, Tesco's have recently launched their brand new Mediterranean deli range. The range consists of mix and match nibbles such as Crispy Mushroom Arancini, Moroccan Inspired Falafels, Meatballs in a Smokey Marinade, Lamb and Chicken Kofta's, Feta Spinach Pastries and Sweetcorn Fritters.... and I can tell you they are seriously yum!
Tesco Deli Range

The deli range is on a permanent multi-buy of 3 for £5 and many of the dishes included can be served hot or cold to suit you. We are away this weekend but are planning to take our hamper of goodies up the A303 with us to share with our relatives in London.

PICNIC TOP TIPS

  1. Pack with numbers - consider how many people you're feeding and pack appropriate quantities. Look out for mix and match deals like the 3 for £5 deli range at Tesco.
  2. Water - freeze bottles of water overnight and place in your picnic hamper to keep things cool. By the time you've arrived they will be nicely thawed and your food nicely chilled.
  3. Take the fun with you and pack some outdoor games like frisbee. Check out www.tescoliving.com for some inspiration.
  4. Pack your picnic basket upside down so the items you need first are the last ones you pack.
  5. Pop the picnic basket in the shade as soon as you arrive. It will help keep the food cool for longer.
Celebrating International Picnic Day with Tesco

I love the ease and convenience of shop bought picnic snacks, but I also like to include a few home made treats too. As you can see from the photo below I've been busy in the kitchen today making mini crustless quiches, ham and cheese pinwheels, peanut butter cookies and a lemon curd loaf cake! Of course a picnic wouldn't be a picnic without some freshly baked Cornish Splits with jam and clotted cream too....and that's on the to do list tonight!

Where will you be enjoying International Picnic Day this year and what treats are you going to pack? Some of my favourite recipes are below.

Celebrating International Picnic Day with Tesco

Picnic recipes you might like....

Mini Quiches
Mini Quiches

Cornish Splits with Jam and Clotted Cream
Cornish Splits

Golden Syrup and Oat Cookies
Cookies

Double Lemon Drizzle Loaf
Lemon Drizzle Loaf

Mars Bar Slices
Mars Bar Slices

Disclosure: Thank-you to Tesco for sending through the picnic hamper and treats.
Beth Sachs
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Fruit & Nut Oat Bars


Fruit & Nut Oat Bars

We all know Breakfast is the most important meal of the day...eat like a king and all that (I tend to eat like a king for lunch and dinner too, mind you 😋). You've also got to do your best to keep those horrible mid morning hunger pangs at bay and to stop the sneaky 11am biscuit tin raid!

I make a batch of these grab and go Fruit and Nut Porridge Oat Bars very regularly for mornings when time is too short to sit down for breakfast - and during term time that's quite often in this house. I'm sharing the recipe with you today to celebrate the Wake Up To Organic campaign, this year on the 14th June 2017. Independent shops and cafe's across the country will be serving up free organic mini breakfasts to showcase the delicious range of organic food and drink they have on offer, demonstrating how simple it is to make the switch to organic and how important eating a healthy and nutritious breakfast is. To find your local place to grab a free organic breakie on the 14th June take a look at the Wake Up To Organic website - you can also share your favourite organic breakfast using the #WakeUpToOrganic hashtag.

The UK's appetite for organic food is growing, as people become more aware of the benefits to the environment and knowing what's in their food. Wake Up To Organic hopes to encourage more people to try organic, with breakfast being a great place to start.

REASONS TO TRY ORGANIC:

  • Good for you - natural, tasty, fewer pesticides.
  • Good for animals - high standards of animal welfare with no routine use of antibiotics.
  • Good for the planet - high environmental standards, promoting and supporting up to 50% more wildlife.
Fruit & Nut Oat Bars

TOP TIPS FOR MAKING THESE FRUIT AND NUT PORRIDGE OAT BARS:

  • You can vary the dried fruit and nuts in the oat bars to whatever you fancy. I used dried apricots, raisins, dried cranberries, chopped pecans and some pumpkin seeds. As long as the weight adds up to 340g it will work.
  • These bars are also great for quick after school snacks or for popping into the kids lunchboxes.
  • If you don't like almond butter use 150g butter instead.

OTHER OATY BAR RECIPES YOU MIGHT LIKE:

Fruit & Nut Oat Bars

FRUIT AND NUT PORRIDGE OAT BARS


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Fruit and Not Oat Bars

FRUIT AND NUT OAT BARS

An on the go healthy breakfast bar with oats, dried fruit and nuts..
Ingredients
  • 370g Organic Porridge Oats
  • 125g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 1 TSP Vanilla Extract
  • 100g Butter
  • 50g Organic Almond Butter
  • 175g Organic Honey
  • 5 TSBP Dark Brown Sugar
  • 340g Dried Fruit, Nuts and Seeds – I used dried apricots, raisins, dried cranberries, pecan nuts, pumpkin seeds and dessicated coconut
Instructions
Step 1: Preheat the oven to 170 C (150 C Fan) and line a 30 x 20cm baking tin with baking paper.Step 2: Melt the vanilla extract, butter, almond butter, honey and dark brown sugar in the microwave then stir all of the ingredients into al arge bowl. Once thoroughly combined press into the tin.Step 3: Bake for 20 minutes.Step 4: Cool before cutting into bars.

Details
Prep time: Cook time: Total time:
Yield: 16 bars


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Disclosure: I received a shopping voucher and organic food hamper for writing this post. All thoughts are my own.
Beth Sachs
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Child Friendly Chicken Noodle Stir Fry


Child Friendly Chicken Noodle Stir Fry
It's been far too long since I've posted a recipe on here. Unfortunately due to a family bereavement, the last month or so has gone by in a bit of a blur, with no real inclination or energy to post - grief is SO DRAINING 😢. Time is a great healer they say, although I don't suppose I'll ever get over the loss of my dear Dad (he sadly took his own life after another battle with the evil depression), but I now feel in the right frame of mind to start blogging again and I'm itching to get creative in the kitchen! Cooking is my relaxation, and I need a bit of that at the moment.

This Chicken Noodle Stir Fry was a quick and easy mid week recipe that the kids absolutely loved. The stir fry sauce isn't spicy so suits the fussiest of eaters, and most of the ingredients can be found in your store cupboard.
Child Friendly Chicken Noodle Stir Fry

TOP TIPS FOR MAKING CHILD FRIENDLY CHICKEN NOODLE STIR FRY

  • Vary the veg by adding corn, mushrooms or courgette - whatever your fussy eaters will enjoy!
  • If you want to spice it up a bit add 1 chopped red chilli  to the garlic, onion and ginger base.
  • Leftovers are great for lunch the next day - I like them cold from the fridge!
  • To lower the carbs use courgetti instead of the noodles. Just quickly boil it in some salted water before using.
  • Use leftover roast beef or pork from your Sunday roast instead of the chicken. Just add it at the end and warm it through.

OTHER NOODLE RECIPES YOU MIGHT LIKE

Child Friendly Chicken Noodle Stir Fry

CHILD FRIENDLY CHICKEN NOODLE STIR FRY


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CHILD FRIENDLY CHICKEN NOODLE STIR FRY

A child friendly chicken noodle stir fry recipe with lots of fresh veggies in a soy honey sauce.
Ingredients
  • 1 TBSP Sesame Oil
  • 1 Onion, chopped
  • 1 Garlic Clove, chopped
  • 1 Thumb size piece of ginger, peeled and chopped
  • 1 Carrot, peeled and cut into batons
  • 1 Red Pepper, sliced
  • 150g Mange Tout
  • 500g Chicken Breasts, chopped
  • 225g Tin of Bamboo Shoots
  • 225g Tin of Sliced Water Chestnuts
  • 250g Cooked Egg Noodles (cook in boiling water, drain and run under cold water – set aside until needed)
  • For the sauce
  • 8 TBSP Soy Sauce
  • 10 TBSP Honey
  • 5 TBSP Tomato Ketchup
Instructions
Step 1: In a large wok or frying pan heat the sesame oil and then fry the onion, garlic, ginger, carrot, red pepper, mange tout and chicken until the chicken has turned colour.Step 2: Stir through the bamboo shoots, water chestnuts and cooked noodles.Step 3: In another bowl mix together the sauce ingredients and pour over the chicken noodles, stir to combine.Step 4: Serve and enjoy!

Details
Prep time: Cook time: Total time:
Yield: 4 adult servings


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Child Friendly Chicken Noodle Stir Fry

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No Bake Zingy Lime Crumb Pie


No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.

No Bake Zingy Lime Crumb Pie

TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIE

  1. Try using ginger nut biscuits instead of digestives for a more grown up taste.
  2. For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.
  3. I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!
  4. You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great make ahead dessert.

OTHER NO-BAKE DESSERT RECIPES YOU MIGHT LIKE

  1. Blackcurrant Cheesecake Trifles from Lavender and Lovage
  2. Caramel Amaretti Cheesecake Cups from Jam and Clotted Cream
  3. Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
  4. Strawberry Honeycomb Cheesecake Sundae from Jam and Clotted Cream
  5. No Bake Easy Cookie Dough Cheesecake from Kerry Cooks
No Bake Zingy Lime Crumb Pie

NO-BAKE ZINGY LIME CRUMB PIE


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No-Bake Zingy Lime Crumb Pie

A no-bake zingy lime crumb pie recipe - the perfect summer dessert!
Ingredients
  • Juice of 4 Limes (+ zest of 1)
  • 397g tin Condensed Milk
  • 300ml Double Cream
  • For the base
  • 150g Digestive Biscuits, crushed
  • 65g Butter, melted
  • 25g Demerara Sugar
Instructions
Step 1: Line the base of a 20cm springform tin with baking paper.Step 2: In a bowl place the lime juice, condensed milk and double cream and use a hand held electric whisk to combine until thick and creamy, set aside.Step 3: In another bowl mix together the crushed digestives, butter and sugar then press into the base and about 2cm up the side of the tin.Step 4: Spoon over the lime cream and decorate with the lime zest. Chill for at least 2 hours before serving.

Details
Prep time: Cook time: Total time:
Yield: 8 servings

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No Bake Zingy Lime Crumb Pie

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Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway


Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew
Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot
Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea
Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants
Organic Chocolate, Rooibos & Vanilla: Caffeine free, naturally sweet and antioxidant rich rooibos deliciously blended with vanilla and chocolate notes
Organic Black Tea Chai: Organic black tea entwined with cinnamon, cardamom, cloves and orange peel
Organic Lemongrass, Ginger and Citrus: An understated classic packing a citrus punch! Notes of Lemongrass and citrus infused with a tingle of ginger will refresh any palate
Organic Green Tea Tropical: Made with the finest organic green tea combined with mouth-watering tropical herbs and fruit flavours
Organic Super Berries: A delightful blend of classical herbs and aromatic berries - tastes as delicious as its aroma

All English Tea Shop teas are created using time honoured healthy ingredients. The range includes nature’s most revitalising herbs, spices, fruits and flowers for the most beneficial infusions and naturally cleansing teas. Steeped in tradition by using the finest quality tea leaves and using age-old practises English Tea Shop works with the finest organic and Fairtrade farmers. 

To be in with a chance of winning this luxury tea box all you have to do is fill in the Rafflecopter widget below. UK entrants only please.



a Rafflecopter giveaway



Beth Sachs
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Carrot & Zingy Lime Cupcakes + Mary Berry Homeware Competition


Carrot & Zingy Lime Cupcakes
Happy Easter everyone! This April my favourite TV cook Mary Berry has just launched a brand new range of homewares and I've got a really easy Easter inspired competition for you to enter to be in with a chance of winning the range (which includes a cake stand, cake plates, cake forks and a set of two mugs).
Carrot & Zingy Lime Cupcakes
More about the competition below but first I want to tell you about these fab Carrot and Zingy Lime Cupcakes with a Cream Cheese Frosting which I've made for the long Easter weekend.
Carrot & Zingy Lime Cupcakes
The cupcakes use a melting method, so it's as easy as putting the butter, sugar and syrup in a pan, melting it over a low heat and stirring in the rest of the ingredients. The frosting is my super simple cream cheese frosting with some shop bought sugar carrots to decorate on top - of course you can make your own if you want to. The lime zest really makes these cupcakes and you could always sprinkle some extra zest on top of the icing for extra zing! Read on for the recipe and how to enter the competition....
Carrot & Zingy Lime Cupcakes

CARROT & ZINGY LIME CUPCAKES




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Carrot & Zingy Lime Cupcakes
Carrot and Zingy Lime Cupcakes for Easter
Ingredients
  • 3 Carrots, grated
  • 100g Light Brown Sugar
  • 80g Golden Syrup
  • 80g Butter
  • 2 Eggs, beaten
  • 150g Self Raising Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TSP Cinnamon Double Cream
  • Zest 1/2 Lime
  • For the Icing
  • 100g Butter, softened
  • 300g Cream Cheese
  • 100g Icing Sugar
  • 1/2 TSP Vanilla Extract
Instructions
Step 1: Preheat the oven to 180°c (160 fan) and line a 12 hole cupcake tin with cases.Step 2: Melt the sugar, butter and syrup in a pan, take off the heat then stir through all the other ingredients.Step 3: Spoon into the cupcake cases and bake for 20 minutes.Step 4: While the cupcakes are cooling, make the cream cheese icing by placing the ingredients in a bowl and using and electric whisk to beat until smooth. Pipe the icing onto the cupcakes and decorate.

Details
Prep time: Cook time: Total time:
Yield: 12 Cupcakes


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Carrot & Zingy Lime Cupcakes

ABOUT THE COMPETITION

WHAT YOU CAN WIN

Mary Berry Homeware

  • Cake Forks
  • Cake Stand
  • Cake Plates
  • Cake Slice
  • Mug Set
  • Signed book from Mary – one for an overall winner

    HOW TO ENTER

    To enter and be in with a chance of winning this amazing prize, which Mary herself will judge you need to upload a photograph of an Easter inspired bake. If you are a blogger then you can include a full blog post, however,  if you do not have a blog or maybe you have baked a cake but have not blogged it, then this is also fine as you can just enter with a photograph. It can be an old or new recipe. 
    Please link up your photo/recipe below or on the Jam and Clotted Cream Facebook Page and use the hashtag #maryseasterbakes 
    The competition is only open to UK residents.

    IMPORTANT INFORMATION

    • The competition will run from 15th April until the 2nd May 2017. 
    • Mary will judge the finalists, and choose a winner from each blog that is hosting this give away and an overall winner for the signed book.
    • Winner will need to supply their address 
    Beth Sachs
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    Chocolate Easter Eggs & Bunnies from M&S


    Easter Eggs from Marks and Spencers
    M&S recently asked us if we'd like to try some of their Easter Eggs from the 2017 range. Err...yes please, it's a hard job but somebody has to do it! 😋😋😋

    As you can imagine the kids were delighted when the delivery man arrived on our doorstop with this lot and they wasted no time in ripping open the packaging and tucking in.

    Here's what we thought....

    Bennet Bunny (£16)

    Easter Eggs from Marks and Spencers

    A HUGE life size Swiss Chocolate Bunny weighing in at a whopping 900g. This would easily be enough chocolate for 2 or 3 kids! The chocolate is lovely and creamy and I'm afraid to say Mr Bennet Bunny lasted less than 24 hours in this house, thanks to the kids and their friends from around the village (they seemed to descend on my house once word had got around we had a giant chocolate bunny in residence).

    It really is very big so it's perfect to give as a family present, or alternatively you could just sit in a corner eating it's body parts one by one. I thought the ears tasted the best.
    Mr Bennett Bunny

    Fruit and Nut Milk Chocolate Lattice Egg (£12)

    Easter Eggs from Marks and Spencers
    This beautiful lattice egg was my particular favourite and at £12 seemed quite reasonable for it's size and contents. There were pistachio's, hazelnuts and almonds, as well as golden raisins and sour cherries  - it felt like I wasn't being too naughty eating it. This one got a big thumbs up from me!

    Dark Chocolate Quirky Bunny (£10)

    Dark Chocolate Quirky Bunny

    This Dark Chocolate Quirky Bunny is one for the adults! I LOVE dark chocolate and I particularly love the gold lustre this bunny is covered in. We devoured this after a meal with friends whilst the kids were safely tucked up in bed...it would have been wasted on them!

    Thank you to Marks and Spencer's for sending these over!

    Disclosure: I received 3 chocolate eggs/bunnies in return for a review. All thoughts are my own.
    Beth Sachs
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