Snow. Everything comes to a stand still. On Friday I couldn't even get my car out of my street - I live in town centre, but no gritting meant that it was sliding about all over the place. So in the end I left it on some double yellow lines before I hit something.
The other feature of snow is panic buying food as if the apocalypse is coming. Luckily I don't need a car to get to a supermarket, just a 10 minute trudge through the snow.
To be honest, we probably could survive for some time on what we have in the house. There are some things I like to have at all times 'just in case'. These include feta, pancetta, roasted red peppers, chorizo, eggs and sweetcorn.
The last two helped create a perfect brunch before we took the dog to the park to play in the snow. I like mine quite sweet, so I added the maple syrup but you could leave that off and top with a runny poached egg instead.
The other feature of snow is panic buying food as if the apocalypse is coming. Luckily I don't need a car to get to a supermarket, just a 10 minute trudge through the snow.
To be honest, we probably could survive for some time on what we have in the house. There are some things I like to have at all times 'just in case'. These include feta, pancetta, roasted red peppers, chorizo, eggs and sweetcorn.
The last two helped create a perfect brunch before we took the dog to the park to play in the snow. I like mine quite sweet, so I added the maple syrup but you could leave that off and top with a runny poached egg instead.
Ingredients:
50g self-raising flour
1 tsp nigella seeds
2 tsp dried thyme
2 pinches ground cinnamon
½ tsp salt
A few grind of black pepper
1 whole egg plus an extra egg white
1 tbsp milk (if needed)
340g tin of sweetcorn
6 rashers of bacon
Maple syrup
How to make it:
1. Put the bacon on to grill.
2. Put the flour, nigella, thyme, cinnamon, salt and pepper in a bowl.
3. Add the egg and egg white, then whisk. Check the texture, it should be loose and smooth - if it isn't, add the milk and whisk again.
4. Add the sweetcorn and mix so that all the corn is coated.
5. Heat a few generous slugs of oil in a frying pan.
6. When it's nice and hot, take a tablespoon of the fritter mix and add to the hot pan. You should be able to get four into a pan.
7. Don't be tempted to poke it, let it cook for a few minutes so the base seals. If you take the pan off the heat and shake vigorously, they should slide about - that's the time to flip them.
8. Cook until both slides are golden and slightly crisp.
9. Take the bacon out of the grill and blot with kitchen towel to get rid of excess fat.
10. Pile the fritters into a stack, top with the bacon and drizzle liberally with maple syrup.
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