• I know we've already posted a brownie recipe, but we didn't want anyone with egg or nut intolerances to miss out.  Susan, our fantastic photographer also happens to be pretty skilled in the kitchen and she created these splendid chocolately, butterscotch brownies adorned with melted raspberry marshmallows for added decadence, while she was supposed to be having a day off.  If you fancy a change, the dark chocolate can be substituted for white

  • This recipe was inspired by the nut butters made by our friends at The Funky Nut Company.  It's simple, satisfies both sweet and savoury yearnings in one go and makes enough for lots of little bite sized treats.

    240g peanut butter or other nut butter of your choice 150g honey 100g ground almonds 100g dried skimmed milk powder Magnificent Marshmallows cut into quarters 150g chopped nuts

    Combine the peanut butter, ground almonds and milk powder. 

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Carla Renae Quan-Soon, trading as the Magnificent Marshmallow Company. Unit 1, Crofton Workshops, West Park, Thursby, CA5 6QR