This recipe is our version of Rocky Road... we call it Lumpy Lane as it's a bit thinner and has more potholes! Basically, we make it when we have broken/nearly out of date Gluten Free biscuits to make use of. Today's effort uses TRUfree Digestive Biscuits (which come in 150g packets made up of 3 wrapped packs of 5 biscuits). We used a whole packet today but, probably, should have only used 100g as the resultant mix was a little drier than we usually make. We have used shortbread biscuits in the past and these work equally well.
Today's ingredients were:- 150g Gluten Free Digestive biscuits, 150g dark chocolate, 100g marshmallows, a handful of walnut pieces and a handful of sultanas. 
After breaking the bar of chocolate into more manageable pieces, they were put in a bowl and placed over warm water to melt... this is an 'arty' shot of the result! (we're trying out the macro) 
Whilst the chocolate was melting, sous chef J had a busy time making sure the Digestive biscuits were broken up and I cut the marshmallows into smaller pieces (obviously, if we'd had the small GF marshmallows, this step would not be needed). I also chopped up the walnut pieces a little but the sultanas were left whole.
Next, all the dry ingredients were put in a bowl and mixed. 
Then came the fun bit... adding the molten chocolate to the mix... 
... sous chef J was now kept busy making sure that the chocolate coated as much of the mix as possible. He then poured the mix into a non-stick loaf tin and pressed it down.
The loaf tin was wrapped in cling film and placed in the fridge to chill. After some cooling time, the loaf tin was removed and the Lumpy Lane was sliced into portions. 
We then stored it in airtight containers in the fridge... but not for long! It's great with a coffee, however, it doesn't last more than about 24 hours in this household.
When we are baking, we like to use the whole oven capacity, so we make a few dishes at the same time. This recipe is a great one to do as it's so easy. All that's needed are a few ingredients plus a non-stick baking tray and an already hot oven!
As is customary with our recipes... ingredients are kept to a minimum. Quantities are made up depending on how many we are feeding and the amount of potatoes that we have to use. This batch was made for three, to accompany the pastryless quiche we have blogged about before. So, sous chef J gathered the potatoes, oil, ground cumin, paprika and salt and pepper together. (Chilli flakes can also be added). 
The potatoes were cut into wedges, placed in a large bowl and had oil drizzled over them (liberally). They were then mixed well. Next, plenty of ground cumin, paprika and seasoning were added. Again, the potatoes were mixed to ensure an even coating of spices. This is the point where we sometimes add chilli flakes - great if you like a little extra zing!
After placing on a preheated non-stick baking tray, they were cooked in the oven at about 180ºC for 10-15 minutes when they were turned over quickly before being returned to the oven for another 10-15 minutes (or until cooked to your liking). This is what we ended up with.... 
...delicious, crisp, spicy potato wedges.
We serve with tomato ketchup, salsa or avocado dip... they don't last long here.
This recipe is entered into our first online competition - please vote for us here Recipe Competition MANY THANKS x
Those of you that have been following this blog for a while may be familiar with the 'rustic' nature of the recipes we use. This one is no different! It's simple, uses just four ingredients for the sauce, and comes from a scrawled note (the recipe) that's been in my recipe folder for years. So, here is the recipe.
You will note that the recipe refers to ribs... and the sauce does work well on pork ribs but the accepted family use of the sauce is now as part of Sauce-y Bits... where the 'bits' are actually pork shoulder. 450g of pork shoulder will usually need half of the quantity of sauce stated in the recipe... but we like it to be a sticky coating to the meat rather than a runny gravy type sauce. Just adjust amounts to suit your own likes/needs.
.. and mixed the ingredients together in a bowl. 
Once the meat was starting to brown, the BBQ sauce was poured into the pan and the whole lot was mixed well. 
It was then left to caramelise on a medium heat for about ten minutes (or longer) - remember to stir occasionally. This is the result! 
Serve with salad, broccoli or peas... green vegs look good with it as the colour contrast is appealing (or so sous chef J says).
