I was almost tempted to make another round of the Chloe’s Kitchen doughnuts, only with the chocolate glaze and orange sprinkles, but browsing through Chloe Flavour I thought the maple glaze on these banana doughnuts would be a better, more autumnal choice. They are incredible. Perhaps next year I’ll do a Chloe-themed MoFo.

Oh my god why?! So today I planned to go down to the beach and cook because that’s our new Sunday summer tradition. However the last two Sundays it’s been raining. Which is the constant summer tradition. Today is a bit of a fail then. Here I am eating a vegan magnum in the rain.

Hot chocolate is the perfect end to a winter’s day. Or indeed, any other day throughout the year, which is why Clare and I have 36 cartons of oat milk in the pantry. It was hot chocolate at the Exploding Bakery in Exeter that introduced us to oat milk (first Oatly, and then Minor Figures), and having tried every vegan milk around we’re still convinced that oat milk makes the creamiest hot chocolate.

This is my hot chocolate recipe: a grown-up hot chocolate, dark and strong.

Ingredients (serves 2)

1 tbsp sugar
2 tbsp raw cocoa powder (if using processed cocoa powder, increase the sugar to 2 tbsp)
15g dark chocolate (I use three squares of Green & Blacks 70%)
400ml (2 mugs) oat milk (I use Minor Figures)

Method

Put everything in a saucepan over a high heat and whisk steadily until the chocolate melts. Pour into mugs.

 

It’s more of a marathon than a sprint. Kate is halfway through Jane the Virgin and as it’s been quite traumatic I made her some of her favourite cheesy snacks. These are the goldfish crackers from Chloe Flavour only we make them star, heart and baby bear shape because I don’t have a mini fish cutters. If you’ve never made these get on it because they are super delicious.