Banana bread seems to have captured the heart of the nation during lockdown. But for me pastry has stolen the show.
Making a fruit pie on Sunday has become a new tradition. The filling varies – a mixture of whatever fruit is in season, in the garden or you know…cheap!
I cook the fruit until soft and either add a little jam or a little sugar and lemon juice and thicken with a pinch of cornflower.
Once cool I pour into my trusty pie-dish and then the fun begins. You can make your own of course but I like the convenience of ready made short crust pastry.
Here’s a few I made earlier
Have you found yourself baking more this year? What’s been on the menu?
Love Rachel ❤️