On freelancing ...

My partner Andrew calls it 'freelancing' when I alter recipes, and in fact I rarely follow a recipe to the letter! Sometimes I adjust them to enhance the spiciness, or reduce the fat or sugar, or make a dish more earth- or animal-friendly. My banana bread used to contain more sugar and butter, my Thai eggplant curry used to feature chicken, and this yummy apricot fudge slice used to contain twice as much butter and 75 g of added sugar. Yuck. I'm still not claiming it's a health food, but it's better than it used to be, and delicious (if I say so myself). Enjoy ...