Yes, I’m still cooking with courgettes! I refuse to let any go to waste and am trying to come up with new recipes. I’m really pleased with this one. It was really inexpensive to make and tastes great!

I have used homegrown Potato, Courgette and Tomato. I would have used my own onions but, I have eaten them all already! We also have Chili growing but, they aren’t quite ready yet. This is a true ‘Budget’ meal. ONly using a few ingredients to make a really tasty, filling meal.

Courgette and Potato Rostis with Quick Ratatouille and spicy chickpea ‘smush’ (meal for 2)

Rostis: Makes 4-5 

200g each Grated potato and Courgette (before you weigh the grated veggies, give them a little squeeze to get rid of excess moisture)

1/2 and onion (grated)

2 tbsp gram flour mixed with 2tbsp water.

1 heaped tsp Parsley (fresh of dried)

Salt and pepper to season

I also added some chili flakes

Oil for frying

Method:

Place all veggies into a bowl and season. Mix gram flour and water to form an ‘egg’. Add this to veggies and mix well. The gram flour ‘egg’ will bind the mixture.

Heat oil in frying pan, add a heaped tbsp of mixture and press lightly to form a patty. Turn over when the side is browning. Either serve now or place on  baking sheet to be re heated. (They also freeze well)

Quick ‘Ratatouille’

200g Diced Courgette

200g Tomato with the skin off (Fresh is preferable) Chopped

1/2 Onion chopped

1 tbsp Tomato Ketchup

2 Cloves Garlic

1tsp Fennel seeds

100ml Veg stock

Pepper

Oil for frying

Method:

Heat a little oil in a saucepan and add the onion. Saute until softening and add the chopped garlic. When the onion and garlic are starting to brown, add the fennel seeds and cook for a couple of minutes until the seeds become aromatic. Now add the courgette and tomato, veg stock and ketchup. Bring to a boil and then reduce to a simmer. Cook until the sauce is thickened. Taste and season with pepper (salt if required).

Spicy Chickpea Smush.

Ok, So I didn’t grow the Chickpeas but, my Blog is all about cooking on a  budget. This tin was 29p.

Ingredients:

1 tin chickpeas (400g)

1/2 an onion (sliced)

1 clove garlic  (chopped)

2 tsp parsley

1 chili (heat as per your taste!)

Oil for frying

Method:

Heat a little oil in a saucepan and gently saute the onion and garlic until soft and aromatic. Add the chili and parsley. Cook for a couple of minutes until onions are browning.

Add th chickpeas. Use a Potato masher to gently ‘smush’ some of the chickpeas. Just so some are broken down. ‘Stir fry’ until heated through and so you can begin to see a ‘crust’ on the chickpeas. taste and season as per your own requirements.

Enjoy!

Courgette, carrot and red lentil soup.

We are still getting loads of courgettes from the allotment. This time we had some slightly overgrown ‘onion’ courgettes, the round variety. They are great for soup. So now my freezer is stocked up! This made 8 portions (bowls full)

Ingredients:
900g courgette (I peeled mine) rough dice
400g carrots rough chop
200g red lentils
1large onion rough chop
2 large garlic cloves rough chop
1 large pinch dried parsley
Veg stock (read methods for volume)
Oil for frying.
Salt and pepper to taste.

Method:

Another simple soup that packs a whole lot of flavour and goodness into eeach bowl.
Simply roughly chop the onion and saute in a little oil a large pan until just softening. Add chopped garlic and cook until aromatic and just Browning.
Now add the rest of the veg. Cook for a little while, moving the veg continuously.
Now add the parsley and stock. The stock should just come to the top of the veg and some courgette will start to float on top.
Bring to the boil and reduce to a simmer. Cook until begins soft. Top up a little if you thinking needs it. Lentils will be cooked by then.
This soup needs to be whizzed up to a smooth soup and seasons as per your own taste.

Enjoy!!

Courgette, carrot and red lentil soup.

We are still getting loads of courgettes from the allotment. This time we had some slightly overgrown ‘onion’ courgettes, the round variety. They are great for soup. So now my freezer is stocked up! This made 8 portions (bowls full)

Ingredients:
900g courgette (I peeled mine) rough dice
400g carrots rough chop
200g red lentils
1large onion rough chop
2 large garlic cloves rough chop
1 large pinch dried parsley
Veg stock (read methods for volume)
Oil for frying.
Salt and pepper to taste.

Method:

Another simple soup that packs a whole lot of flavour and goodness into eeach bowl.
Simply roughly chop the onion and saute in a little oil a large pan until just softening. Add chopped garlic and cook until aromatic and just Browning.
Now add the rest of the veg. Cook for a little while, moving the veg continuously.
Now add the parsley and stock. The stock should just come to the top of the veg and some courgette will start to float on top.
Bring to the boil and reduce to a simmer. Cook until begins soft. Top up a little if you thinking needs it. Lentils will be cooked by then.
This soup needs to be whizzed up to a smooth soup and seasons as per your own taste.

Enjoy!!

Courgette schnitzel and courgette fingers.

Two more ways to use those courgettes!

Both really simple but really tasty!!
Schnitzel:
Simply slice courgette, dust with gram flour.
Make a loose batter with gram flour and water.
Put breadcrumbs on a plate and season with your favourite herbs and spices. (I used parsley and pepper this time).
Coat courgette in batter, cover in breadcrumbs and fry in little oil until golden. Either eat now or reheat layer in the oven. 100% yum!!

Courgettes fingers.
Super easy but so tasty!
Cut courgette into ‘thick chips’
Make a thick gram flour batter and season with salt and pepper.
Dust each finger in gram flour then coat in batter. Fry in a little oil until batter is cooked and golden. Again, either eat now or reheat in the oven later.

Sooo tasty!!

Courgette schnitzel and courgette fingers.

Two more ways to use those courgettes!

Both really simple but really tasty!!

Schnitzel:
Simply slice courgette, dust with gram flour.
Make a loose batter with gram flour and water.
Put breadcrumbs on a plate and season with your favourite herbs and spices. (I used parsley and pepper this time).
Coat courgette in batter, cover in breadcrumbs and fry in little oil until golden. Either eat now or reheat layer in the oven. 100% yum!!

Courgettes fingers.
Super easy but so tasty!
Cut courgette into ‘thick chips’
Make a thick gram flour batter and season with salt and pepper.
Dust each finger in gram flour then coat in batter. Fry in a little oil until batter is cooked and golden. Again, either eat now or reheat in the oven later.

Sooo tasty!!

Courgette and potato soup.

So, we already have a glut of courgettes at the allotment. We are growing onion/round courgettes this time and a few grew faster than we could pick them! As they get larger, they go a bit watery so aren’t great BUT I try never to waste food, so, here is a soup! Using homegrown courgette, potato and onions. Mega budget meal for me but still inexpensive to buy the ingredients!
Makes 4 decent servings

Ingredients:
Approx 1.5lb courgette
1lb white potato
2 onions
2 decent sized garlic cloves.
1or veg stock
Large pinch parsley
Saly and pepper to taste.
Oil for frying.

Method:
I chose to peel my courgette as the skin was tough. It’s up to you if you do or not.
Chop courgette roughly
And dice potato roughly. Set aside.
Meanwhile roughly chop onion and dice garlic.
Add Approx 1tbsp oil to woman and saute onion and garlic until softening.
Add potato and courgette, keep the veggies moving so they don’t burn on the bottom. Add parsley.
Now add the stock. This should just cover the pan’s contents.
Add pepper.
Bring to the boil and then reduce to a simmer. Cook until potato is soft.
When cooler, use a blender (or whatever you usual use) to male a smooth soup. Taste and season.

Enjoy!

Mixed grain and sweetcorn fritters.

We had one of those lunch times when you have leftovers, but, you really don’t fancy a total re run of what you had yesterday!
So, I thought hmmm…..what haven’t we had in ages?
Sweetcorn fritters!
We had some cooked mixed grains to use up too. #kitchenexperiment time!
They are also uber cheap to make!

This recipe makes 12.

Ingredients:

8tbsp gram flour
8tbsp mixed grains. Mine had split peas, split lentils, rice and barley I believe. Most things would be ok but, I’d avoid more mushy types.
4tbsp sweetcorn
1cup water
Seasoning to taste. I used salt, pepper and chili flakes in mine.

Method:

So simple!
Place all of the ingredients in a large bowl and mix thoroughly.
Making sure you haven’t got lumpy gram flour. You are looking for a thick ish batter. That holds together but, still drops off the spoon.
Heat large frying pan with a little oil in it. You may need to top up oil as you go along. Just use your intuition.
Cook on both sides until Browning.
I chose to keep mine in a moderate oven until we ate them. It you van also just serve them straight away.

Enjoy!

Kale, sweet potato and lentil stew.

Its a while since I posted a recipe! So, I thought I’d share this lovely idea we had for dinner tonight.
Inspired by a bargain 20p bag of kale and a craving for lentils, I came up with this! This actually cost me around £1.20! Of course that’s reduced Price but, even with full price, it’s a cheap meal. You could replace kale with cabbage easily.

Ingredients:
150g Brown/green lentils
250g or there abouts sweet potato
1 red onion
1 carrot
1 garlic clove
1 bag kale
1 bay leaf
1tsp dried thyme
Veg stock to cover (as per photo)
A little oil and seasoning

Method:
Chop carrot into small cubes, potato into slightly larger cubes and set aside.
Next thinly slice onion and chop up garlic.
Pour a little oil into a large pan and saute onion and garlic until soft.
Add carrot and potato. Keep on a medium heat stirring all the time. The veg should start to soften a little.
Now add lentils, thyme and the bay leaf. Combine well.
Cover the pans contents with veg stock (around 2 inches above) like in the photo above. Bring to the boil and simmer until lentils are cooked and veg is soft. Of you require more liquid, add as needed.
Have a taste and season as per your want.
Now reduce heat and throw in the kale. Cover for a clue of minutes so it starts to wilt. Now mix together and het it through.
Serve and enjoy!

Spicy coconut and peanut Asian inspired noodle ‘soup’

So this one is more of a guide than a recipe. I reckon it’s pretty easy to adapt this to your needs and wants.
This is really cheap to make and soooo tasty.
I had a real craving for something spicy for lunch. So I made this!

For two servings I used
1 165ml (small cans like this are 4 for 99p in b and m (UK)) of coconut milk.
Veg stock (will explain amount in method)
Juice of half a lime.
Thinly sliced/shaved carrot and courgette.
Rice noodles or similar. 
1dsp peanutbutter
1mild chilli (to taste!)
Courgette and carrot slices. As much as you fancy! You can also use other veg like mini sweetcorns, spring onion or maybe even small bits of broccoli.

Method:

Simply cut, slice (or use whatever handy kitchen gadget you have) carrot and courgette into thin slices. Place in bottom of swerving bowls.
Look at how to cook your rice noodles. Some require pre soaking. Mine did so, I did that whilst I did the next bit.
In a pan, put the coconut milk and enough veg stock to fill the bowls you are using. I used about 3/4pt. Add peanutbutter and heat, stirring.
I chose to chop the chill into slices and infuse the soup with its spiciness! Now add the lime juice and taste. If it’s spicy enough, remove chilli now. If it’s too spicy add a little more stock and lime juice. Make this to your taste.
Now add noodles for a couple of minutes and make sure it’s hot enough.
Pour the mix over your veggies and serve! Add chopped peanuts or cashews if you fancy it.
Enjoy!

I hope that males sense. Le I said, it’s a guide or an idea really. We really enjoyed this simple but MEGGA tasty meal!

Spicy coconut and peanut Asian inspired noodle ‘soup’

So this one is more of a guide than a recipe. I reckon it’s pretty easy to adapt this to your needs and wants.
This is really cheap to make and soooo tasty.
I had a real craving for something spicy for lunch. So I made this!

For two servings I used
1 165ml (small cans like this are 4 for 99p in b and m (UK)) of coconut milk.
Veg stock (will explain amount in method)
Juice of half a lime.
Thinly sliced/shaved carrot and courgette.
Rice noodles or similar.
1dsp peanutbutter
1mild chilli (to taste!)
Courgette and carrot slices. As much as you fancy! You can also use other veg like mini sweetcorns, spring onion or maybe even small bits of broccoli.

Method:

Simply cut, slice (or use whatever handy kitchen gadget you have) carrot and courgette into thin slices. Place in bottom of swerving bowls.
Look at how to cook your rice noodles. Some require pre soaking. Mine did so, I did that whilst I did the next bit.
In a pan, put the coconut milk and enough veg stock to fill the bowls you are using. I used about 3/4pt. Add peanutbutter and heat, stirring.
I chose to chop the chill into slices and infuse the soup with its spiciness! Now add the lime juice and taste. If it’s spicy enough, remove chilli now. If it’s too spicy add a little more stock and lime juice. Make this to your taste.
Now add noodles for a couple of minutes and make sure it’s hot enough.
Pour the mix over your veggies and serve! Add chopped peanuts or cashews if you fancy it.
Enjoy!

I hope that males sense. Le I said, it’s a guide or an idea really. We really enjoyed this simple but MEGGA tasty meal!

'creamy cheesy vegetable gratin'

I had some bits of veg to use up and a new pot of #nutritionalyeast I was dying to open so, I had the idea for a gratin style dish for tonight’s dinner.
With it I have served some thick cut sweet potato wedges. The sweetness compliments the creamy sauce nicely.

Ingredients:
(feel free to alter veggiesto suit you)
A head of broccoli
1/2 cauliflower
Handful of French beans
1 large leek
1.5pt soya milk (or none dairy milk of choice)
3 heaped tbsp nutritional yeast
1tsp mustard
1tsp heaped dried parsley
1/2 tsp each ketchup, garlic powder, turmeric.
2 heaped tsp corn flour (and a little ‘milk’ to mix)
Salt and pepper to season.

Method:

Cut veg to bite size pieces and Blanche until just softened.
Drain and put to the side.
In a large pan, place the milk and all of the other ingredients apart from the cornflour and seasoning.
Using a whisk, combine ingredients and heat until bubbling. Now add the cornflour mix. Stirring all the time until thickening. Being careful not to burn yourself, have a taste and season to your own tastes.
Simply pour sauce over veg and bake in an appropriate oven proof dish for around 20 minutes until Browning on top.
Enjoy!

Fennel and chickpea tagine

I have used some more slightly more expensive ingredients here BUT!….!
I made the preserved lemons myself and got the fennel reduced yay! Fennel is one of those veggies that you look at in the reduced section and think ‘yeah, but what do I do with it!?’ Here is a perfect recipe for using it in!
The agave is also a more expensive purchase but, a little goes a long way! I find a lot of Vegans have it in the stock cupboard anyway. if you do eat Hone, you could use that instead. Bt, you may require more than a teaspoon.
This recipe makes enough for 2-3 people. If you wish to make it go further, add the second tin of chickpeas.

Ingredients:

2 large onions
2 fennel bulbs
1-2 tins chickpeas
1/2 preserved lemon.
Green olives (however many you fancy!)) Black would be ok too)
Enough veg stock to cover veggies
1tsp agave
2tsp Zaatar (check out http://en.m.wikipedia.org/wiki/Za’atar for a description)
1tsp smoked paprika
Pepper
Oil for frying

Method:

Rougly chop the onion and fennel bulb. (top and tail the fennel and discard any tough looking outer parts)
Heat a little oil in a large pan. Saute the onion and fennel until just Browning.
Chop the preserved lemon into small chunks and add to pan
Now add the zaatar, paprika and a decent amount of freshly ground pepper. Stir together well on a low heat.
Now add the agave along with enough veg stock to cover the veggies.
I put mine I to a slow cooker at this point and cooked for a couple of hours on high. You can also do this in the oven (covered) or on the hob.
When the veggies are nice and soft, a little before serving, add the chickpeas and olives.
Now is a good time to check seasoning. Adjust to your personal taste.
I served mine with couscous.
Enjoy!

Mixed seed and almond pesto

Oh yum yum yum!
This is very tasty and so simple! Enjoy it hot ow cold. It can be added to hummus too! I bought everything, apart from the pasta, from lidl!

Ingredients:
1/3 cup mixed seeds
Approx 20 almonds
1large clove garlic
1tbsp nutritional yeast
Olive oil
Lemon juice

Method:
Place seeds and nuts in a tub/bowl or whatever you have that’s suitable. Cover with water and soak for at least half an hour.
Drain seeds and nuts and place them in a food processor along with the garlic and nutritional yeast.
Whizz together and add a good squeeze of lemon juice. Whilst still whizzing, drizzle in oil to make a ‘pesto’ consistency.
Meanwhile, cook your pasta.
Drain but keep a little of the water.
Add as much pesto as you desire to the pasta, using the reserved water to help it coat the pasta.
I like to sprinkle a bit of nutritional yeast over the top too :0)
Enjoy!

Vegan ‘all day breakfast’ fritatta

This one is nice and easy!

This makes a large frying pan sized Fritatta. It’s great hot and cold plus, it uses up ingredients!

I used:
3cups gram flour and 4cups water 1heaped tsp smoked paprika.
Mix together to form the ‘egg’ making sure it’s not lumpy. (use a fork)
Set aside.

Filling:

1large potato, cubed.
1onion, roughly chopped.
1green pepper roughly chopped.
2 Sliced pre cooked vegan sausages.
1 handful mushrooms, sliced.
You need enough filling to fill the pan enough so you can’t see the bottom. Imagine what you want in your slice and you can’t go wrong!

Method:

I chose to steam my potatoes in the microwave, you might want to boil. Until just soft. Drain and set aside.
Now heat a tbsp veg oil in your pan.
Add potato and saute until Browning. Add onions and continue to cook until softened. Add other ingredients and continue cooking until everything is cooked through.
Have a loom at how much online in the pan. If outlooks dry, ads a little more.
Not pour in the gram flour mix. Turn the heat down so as not to burn anything. Use your judgment regarding how much you need for in your pan. You need to still see some filling but completely cover everything.
This part takes ten minutes or so. Watch until it’s going solid around the edges. Now rum a knife around the edge to loosen it.
Now the messy bit!
Its flip time!
A great tip we picked up is to have a wet plate ready. Place it over the fritatta flip the pan upside down and slide it back in!! You will leave residue on the plate but that’s fine.
Leave it cooking for a few mins (test it as you would a cake to make sure its cooked through)
Turn onto a plate and eat! Yum yum yum!!

Creamy Garlic mushroom beans (vegan)

This was a bit of am experiment but it turned out very well as a tasty side dish for two!

Ingredients:
1small onion thinly sliced
1 garlic clove finely chopped
Approx 6 decent size mushrooms sliced
1300g tin pinto beans
1 tbsp nutritional yeast
1tsp mustard
2tsp plain flour
200ml soya milk
1tsp dried parsley
Salt and pepper to taste
Oil for cooking onions and garlic.

Method:

Add a little oil to a saucepan, heat and saute onions until soft. Add garlic and cook for a further few minutes until just Browning.
Now add mushrooms and parsley. Cook throughout.
Throw in the beans and warm through.
Now, add the flour. This must coat the Pam’s contents well. Make sure you keep moving them around so as not to let it burn. You will notice it Brown a little.
Now add milk, bringing it to a gentle simmer. Keep stirring, scraping the bottom of the pan so all is mixed in.
You will notice the sauce thickening.
Now add the nutritional yeast and mustard.
Season to your own personal taste.
Enjoy!

Cranberry and hazelnut chewy cookies
This makes about 9 cookies.
Ingredients:
120g mix of fruit/nuts. For mine I used cranberries and hazelnuts bit you can chuck in what you have.
100g oats
50g vegan margarine
20g light Brown sugar (put in another 5g if you a really sweet cookie)
25g rice flour.
1tbsp soya milk.
Method:
Cream together butter and sugar, then mix together everything else minus the milk.
Now introduce the milk. You are looking for a sticky mix here. One you cam handle bunt it gets stluck to your fingers!
Now take a palm sized blog and shape into a ‘pattie’ (like you would a little veggie burger)
Place each cookie on a lightly greased baking sheet.
Bake on 180c for around 10-15 minutes until browned.
Allow to cool on rack and eat with a nice cuppa!
Enjoy!

Cranberry and hazelnut chewy cookies

This makes about 9 cookies.

Ingredients:
120g mix of fruit/nuts. For mine I used cranberries and hazelnuts bit you can chuck in what you have.
100g oats
50g vegan margarine
20g light Brown sugar (put in another 5g if you a really sweet cookie)
25g rice flour.
1tbsp soya milk.

Method:

Cream together butter and sugar, then mix together everything else minus the milk.
Now introduce the milk. You are looking for a sticky mix here. One you cam handle bunt it gets stluck to your fingers!
Now take a palm sized blog and shape into a ‘pattie’ (like you would a little veggie burger)
Place each cookie on a lightly greased baking sheet.
Bake on 180c for around 10-15 minutes until browned.
Allow to cool on rack and eat with a nice cuppa!
Enjoy!

A Super #guestblog from ‘Mr Fullbellies’himself! 

Smoky Bean Burgers on Rye Caraway Rolls



Inspired by my love of Americana I made a foolhardy attempt to recreate the Rueben’s Sandwich as a vegan burger. Here’s what I did:



Part 1 The Burger Rolls



Weigh 400g Wholemeal bread flour, 100g Rye flour, 1tbsp caraway seeds, 1 sachet of easy bake yeast and a generous pinch of salt and mix together.

Add 300ml of warm water and mix well, turn out on to a work surface an kneed for 10 minutes or until you get bored.

Leave in a covered bowl for 1 to 2 hours in a warm place until doubled in size

Shape into 8 rolls and leave to prove for a further 30 minutes

Place the proved rolls on a suitable tray and into a oven heated to 190 degrees Celsius for 20 minutes or until light browned.



Part 2 The Smoky Bean Burgers



Take a 400g tin of mixed beans, 1/3rd cup of oats, 2tbsp tomato ketchup, 1tsp smoky Tabasco, ½ tsp smoked paprika, ½ tsp yellow mustard powder, ½ tsp garlic powder, ½ granulated onion powder and squash together with your hands. The mix is ready when you can form it into patties; I was able to make 4.

Bake in the oven at 200 degrees Celsius for about 20 minutes turning halfway



Part 3 Plating up

Cut the rolls in half and spread the the top generously with sweet mustard. Place the burger on the bottom half top with a generous amount of sauerkraut, and gherkins.

Enjoy with your favourite sides; my favourites are coleslaw and thin cut chips.

A Super #guestblog from ‘Mr Fullbellies’himself!

Smoky Bean Burgers on Rye Caraway Rolls

Inspired by my love of Americana I made a foolhardy attempt to recreate the Rueben’s Sandwich as a vegan burger. Here’s what I did:

Part 1 The Burger Rolls

Weigh 400g Wholemeal bread flour, 100g Rye flour, 1tbsp caraway seeds, 1 sachet of easy bake yeast and a generous pinch of salt and mix together.

Add 300ml of warm water and mix well, turn out on to a work surface an kneed for 10 minutes or until you get bored.

Leave in a covered bowl for 1 to 2 hours in a warm place until doubled in size

Shape into 8 rolls and leave to prove for a further 30 minutes

Place the proved rolls on a suitable tray and into a oven heated to 190 degrees Celsius for 20 minutes or until light browned.

Part 2 The Smoky Bean Burgers

Take a 400g tin of mixed beans, 1/3rd cup of oats, 2tbsp tomato ketchup, 1tsp smoky Tabasco, ½ tsp smoked paprika, ½ tsp yellow mustard powder, ½ tsp garlic powder, ½ granulated onion powder and squash together with your hands. The mix is ready when you can form it into patties; I was able to make 4.

Bake in the oven at 200 degrees Celsius for about 20 minutes turning halfway

Part 3 Plating up

Cut the rolls in half and spread the the top generously with sweet mustard. Place the burger on the bottom half top with a generous amount of sauerkraut, and gherkins.

Enjoy with your favourite sides; my favourites are coleslaw and thin cut chips.

Tea soaked’ mincemeat cake.

This recipe was inspired by a couple of old recipies I used to male pre vegan.
It was a lite bit of a gamble but, it’s Workd out really well! Very cheap to do as well!
It’s January (at time of writing) and jars of mincemeat are reduced to ridiculously low prices. Buy them and store them for later!!

Ingredients:

1/2pt strongly brewed tea.
1 jar mincemeat  (411g style)
1 handful dried fruit, seeds, nuts (whatever you have in really)
9oz self raising flour
2tbsp soya or other dairy alternative milk.

Method:

This cake has two stages of prep.
1: This can either be done over night or left to soak in the day for a minimum of 4hours.
Empty jar of mincemeat into a bowl. Add the other fruit and the tea. Cover.

2. Next day, pre heat oven to 180c.
Grease and if the tin needs it, line a loaf or round cake tin (see photo)
Now simply combine the soaked mix with the flour and milk. Stir well and pour into the tin.
Bake for around 2hours. I covered mime as it started to Brown too much.
Use a knife/knitting needle to test middle. If it pulls out cleanly, it’s cooked.

Leave to cool in the tin before you turn it out.

Enjoy!!