It’s almost cross country season again. After a summer lolling in the sun and not doing as much running as I had hoped/promised myself, next week, hundreds (thousands? ..there can’t be thousands of us this stupid?) of us across the country will start lining up in muddy fields, pitches and commons on a Sunday afternoon, charging around an invariably muddy course for a few miles (an awful lot of swearing in my head takes place during this part) and cheering on our teammates as they do the same.
Thankfully, this coincides with colder weather and the glut of root vegetables and fruits that are at their best baked, stewed or slow cooked into something warm and comforting during Autumn and by the time it comes around, I always look forward to the change. At the very least it means we all get to eat cake afterwards!
This morning I wanted to make a cherry clafoutis however there were no cherries in my local shop (first world problem anyone?) so with no time to look elsewhere, I dug a tin of black cherries out of the cupboard and made one anyway.
I love this Jamie Oliver recipe with the addition of a teaspoon of almond extract and some flaked almonds on top before it goes into the oven. This morning I found that the added bonus with using tinned cherries in syrup, is that you can miss the 5 minutes of them softening in the oven before you pour the batter on.
I also kept the syrup after draining the cherries, reduced in on the hob in a small saucepan by two thirds and it made a lovely thick cherry sauce to go with the clafoutis. It goes without saying that this all needs bucket-loads of super thick cream to go with it.
Runners… If you’re making this on a Sunday afternoon – don’t forget to serve yourself first, take most of the cream and then lie across the entire sofa, ignoring the eyerolls of your family and wonder aloud how many toenails you’ll have left by Christmas…
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