You never know in Scotland what the weather is going to be like, so my mantra is – if the sun shines get outside, because we all really need our vitamin D boosts to cope with the long dark months. Cut to this recipe, where you can poach the fruit on the BBQ or on the stove, depending on the weather. It’s delicious, nutritious, gluten free and tastes divine!


1lb ground almonds
15 oz golden caster sugar 
6 organic eggs
Malden sea salt
Teaspoon tumeric
Teaspoon ground cardamom
Teaspoon of really good vanilla essence
Teaspoon of saffron strands


Whisk the eggs and add the saffron strands and let them infuse for 10 minutes. Put all the ingredients together in a food processor including the eggs and whiz for 5 minutes. Line a loaf tin, pour in the mixture and bake 180ºC fan assisted or a bit lower if your oven is hot, until very brown on top. Plunge a skewer into the centre and if it comes out clean it’s cooked. Serve with the poached fruit 


Good vanilla essence
Maple syrup or muscavado sugar
Poaching juice; either red wine, orange or red grape juice

Take your favourite fruit. Plums, nectarines, peaches or fruit that will keep its form when heated are best. Place in a fry pan shaped pan, ideally a cast iron one as you get a dose of iron from the pan. Then pour in enough liquid to cover the base. Sprinkle sugar or maple syrup over the fruit and a couple of teaspoons of vanilla essence and slowly cook over fire or the stove until tender.

Serve with Greek yoghurt, honey, pistachios and the warm cake of course!

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