Granola

Basic rule is six parts dry to one part wet and seasoning - something like:

Dry - 3 parts rolled oats, 1 part nuts, 1 part seeds, 1 part other (coconut, puffed/flaked grains, more nuts or seeds).  Add dried fruits after cooling

Wet - Best 50/50 fat (coconut oil or neutral flavoured oil) and sweetener (mix of honey, golden, maple or sugar syrup). Use less sweetener if adding dried fruit later

Seasoning - always a little salt. Maybe cinnamon, cardamon or whatever to taste.

Method

Mix the dry ingredients, stir in the wet ingredients and seasoning - taste and adjust. Line a baking sheet with parchment, spread the granola out and bake at 150C for 40 mins - check and stir a couple of times.

Add dried fruit to hot granola on removal from oven.  Allow to cool and store in jar.

[For a one litre Kilner jar - 4/5th fill jar with dry ingredients (some rice crispies are good) and mix with c.  80gms oil and 100 gms. syrup or honey (less sweetener if adding dried fruit) -  not forgetting salt, cinnamon or similar]

Green Beans in Tomato Sauce

Roasting Meat - Hugh Fearnley Whittingstall

Times and temperatures for "fast" roasting meats below are from Hugh Fearnley Whittingstall's book "Meat" - they work very well.

He divides roasting into three stages:

1. The "sizzle" - initial burst of high temperature (210 for chicken & pork,230 C for beef and lamb and duck) for 20 mins (30 mins over 2kg, 40 mins over 3kg)
2.  The roasting - at 160 C for the times below (or to reach the specified meat thermometer reading)
3.  The Rest - 15 mins minimum but better 30 min (cover with foil in a warm place)

Cooking Times (in addition to the sizzle)

Beef, Lamb and Venison (for very large joints use time in brackets)

•    Rare (very pink in the middle): 10 (9) mins per 500g
•    Medium (just pink in the middle): 15 (12) mins per 500g
•    Well done (no pink at all): 20 (18) mins per 500g

Pork

• Well done (loin, leg, rack): 25 min per 500g
• Very well done (thick ends and spare rib joints): 30 min per 500g

Chicken (unstuffed)

• 30 - 70 mins (check that juices run clear) at 180C

Meat Thermometer Readings pre-"rest"; i.e. remove from oven temperature)

Beef, Lamb or Venison

• Very Rare:   45C
• Rare:   50C
• Medium: 60C
• Well done:  70C

Pork (never rare)

• Medium: 70C
• Well done: 75C