Mocha ombre cake


Every year in October I face the same challenge – coming up with a new idea for a birthday cake for my dad.

He’s very certain in what he likes, which is coffee cake and fruit cake, which makes trying to get creative with different flavours and styles slightly pointless.

I don’t like fruitcake, which means that every year it comes down to how I can make a coffee cake in a different way.


In the past I’ve done straight up coffee cake, coffee roulade, individual coffee cakes and a coffee cake with mocha filling.

This year I thought I’d try something that (I hoped) would be visually impressive and decided on a mocha ombre cake.

The cake features three layers of sponge – vanilla, coffee and coffee-chocolate – with icing that also graduates in colour with an ombre finish.


Most importantly it tasted good, but it did also look pretty good if I may say so myself, especially given that the icing was done in a five-minute rush before heading out for dinner.

All the elements of this cake are pretty basic, but they come together for an impressive finish and a cake that’s perfect for the coffee-lover in your life.


Mocha ombre cake

  • 225g butter
  • 225g caster sugar
  • 4 medium eggs
  • 1tsp vanilla essence
  • 225g self raising flour
  • 1 tbsp instant coffee granules
  • 20g cocoa powder
  • 1-3 tbsp milk

For the icing:

  • 250g butter
  • 400g icing sugar
  • 2 tbsp instant coffee granules
  • 2-4 tbsp cocoa powder

Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Sieve and fold in the self raising flour, then add a tablespoon or two of milk if needed to make the mixture a thick consistency that will drop off a spoon.

Pour a third of the mixture into a greased and lined 6″ round tin. My top tip is to weigh your mixing bowl before starting, then you can figure out exactly how much cake batter you have and how much needs to go into each pan.

Mix the instant coffee with a tablespoon of hot water, then add this to the cake mixture and stir in well. Divide the remaining mixture in half and fill a second 6″ cake pan with the coffee cake mix.

Finally, sieve the cocoa powder into the final third of the mixture with a tablespoon of milk and pour this into a third 6″ tin. Bake all of the cakes at 180 degrees or 160 fan for approximately 20-25 minutes, until risen and springy to the touch.

Set the cakes aside to cool while you make the icing. Beat the butter to soften then add the icing sugar, half at a time, and beat until really well combined. Mix the instant coffee with a two tablespoons of water and add about half of this to the buttercream. Beat well and test to see if it has enough coffee flavour. Add more if you want it stronger, then add just enough milk to make the buttercream a light, spreadable consistency.

Split the buttercream in half, and set half aside. Add the cocoa powder a tablespoon at a time, until the colour is a few shades darker than your coffee butter cream. Split the chocolate mixture in half, and then add more cocoa powder to half of it again, to be an even darker shade of brown. You should end up with half plain coffee buttercream, a quarter light coffee chocolate buttercream and a quarter dark chocolate buttercream.

To assemble the cake, level off the tops of each sponge with a sharp knife, then place the chocolate layer on a plate. Spread a small amount of the coffee buttercream over the top, then add the coffee sponge on top. Spread with another layer of coffee buttercream, then place the final vanilla sponge on top.

Use the coffee buttercream to add a thin layer of crumb coat all over the cake and chill for 10 minutes. To complete the icing, either use piping bags or apply carefully with a palette knife so the dark chocolate buttercream goes around the bottom third of the sides of the cake, the light chocolate goes around the middle and the coffee buttercream goes around the top and on top. Use a palette knife to smooth the sides of the cake and subtly blend the three buttercreams together, then cut into slices and serve.


Caramelised White Chocolate Blondies



As this is my first recipe of the year that I’m posting, I had to make sure it was a really good one – after an 8 month or so wait average just wouldn’t cut it.

These blondies are something that had been a niggling idea at the back of my mind for a while and when the thought wouldn’t go away I knew they had to be made.

I’ve done a few versions of blondies before (these peanut butter blondies and these strawberry blondies are two of my faves) but none that have quite matched up to the texture and delicious fudgey, dense, chocolatey-ness of my favourite brownies.



I figured this was because none of the recipes I’ve made previously have included as much melted white chocolate as brownies tend to have melted dark chocolate. This is probably because it would make them too sweet but it got me thinking that maybe caramelised white chocolate, with a hint of saltiness, might be just the right balance.

If you haven’t heard of or tried caramelised white chocolate before, it’s basically white chocolate that’s roasted over a low heat, stirring frequently, until it turns golden brown, with a pinch of salt added in at the end. For step by step instructions, David Lebovitz is the man.

To make these blondies I used 200g of the caramelised white chocolate melted into the batter and another 100g chopped up and added to the mix, which made sure the flavour came through really strongly.


The texture was exactly as I’d hoped and the salt balanced the sweetness. The taste testers in my office loved them and even my boyfriend who insists he doesn’t like white chocolate or brownies really liked them too.

These blondies will definitely be made again at some point, possibly with some different add-ins, but the simple version really does work well and if you haven’t baked with caramelised white chocolate before, I highly recommend you give it a try.



Caramelised white chocolate blondies

  • 300g caramelised white chocolate
  • 140g butter
  • 180g light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 85g plain flour
  • 1/4 tsp baking powder
  • 1-2 tsp sea salt
  • 100g milk chocolate chunks (I used Galaxy Counters)

Break 200g of the white chocolate into chunks and melt with the butter in a medium-sized saucepan. Once completely melted, remove from the heat and stir in the sugar.

Add in the eggs one at a time followed by the vanilla, beating with  wooden spoon to combine. Sift together the flour, baking powder and salt then fold into the mixture. I like a salted dessert so I used quite a bit, but if you’re not sure how salty you want it be conservative and you can always sprinkle some more on top before baking.

Stir in the milk chocolate chunks and the rest of the white chocolate, chopped into small pieces. Pour into a 8×8″ square baking tin lined with baking paper and bake at 170 degrees (150 fan) for 25-30 minutes, until a skewer comes out with crumbs on, but not liquid batter.

Leave to cool then cut into squares and serve!


Raspberry, white chocolate and Prosecco truffles

Since my last post, quite a lot has changed.

I’ve moved house – from lovely, sunny, beachy Cornwall, to flippin’-miles-from-any-seaside Guildford. And all because of a boy, I must be mad…

I’ve got a new job, which I started back in July, and *touch wood* it’s going pretty well so far.

My new job is exciting for many reasons, but not least because one aspect of it is editing and photographing recipes for a pastry chef. A Michelin starred pastry chef no less!

In preparation for the first set of recipes I had to edit, I spend many hours looking at a sample feature in ‘Cake Craft & Decoration’ magazine, which said recipes were destined for.

One of the featured recipes was these truffles, which really have everything. Chocolate, good. Raspberries, good. Prosecco, makes me slutty good.

As recipes go, this one looks easy, but is in fact hugely time consuming – from starting making these to actually eating them took five days! Ok, part of that was putting off the last stage for three evenings, but still.

It was worth the effort though, as they went down well with all my taste testers, and as I now work with a bunch of foodies I trust them to be harsh in their feedback!

If you have a bit of time on your hands and want to make a bit of an indulgent treat, I would definitely give these a go. And if you happen to be left with 700ml of Prosecco… well, it would be rude not to have a glass or two…

Raspberry, white chocolate and Prosecco truffles (from Cake Craft & Decoration)

For the truffles

  • 350g white chocolate
  • 50ml double cream
  • 15g butter
  • 50ml Prosecco
  • 1 tbsp freeze dried raspberries

To decorate

  • 200g white chocolate
  • 1 tbsp freeze dried raspberries

Melt the white chocolate, double cream and butter in a bain-marie or microwave and stir until melted. Add in the Prosecco, then whisk with an electric mixer until the mixture is smooth.

Crush the freeze dried raspberries in a pestle and mortar, then stir these through the truffle mix and chill in the fridge for at least 3 hours.

Once the mixture has set, spoon little balls of it onto a tray or plate – it should make about 30. Roll these between your hands to make them nice and round, then chill in the freezer. I found the mix to be quite soft (heavy handed with the Prosecco perhaps…) so I had to do this in stages, returning them to the fridge in-between.

When the truffles are really cold, melt the remaining white chocolate and crush the raspberries in preparation. To coat the truffles in the melted chocolate, I found it easiest to use two spoons to roll the truffles around in the chocolate. The original recipe says wear gloves and do it in your hands, but that sounds too messy to me.

To finish the truffles, place them on a sheet of baking paper and sprinkle a few of the raspberry bits on top of each before they start to set. Chill in the fridge, and serve cold.

Taking a food blogging vacation

This is the longest I’ve everyone without blogging, and while it’s entirely possible no one has even noticed, I thought I better explain why.

As I’m writing this, I’m sat in the sun on a veranda over looking a river, drinking from a coconut with Bob Marley as the soundtrack to my blogging.

I’m in Luang Prabang, Laos, and three weeks into a six month trip around the world.

I started in Thailand and have 11 more countries on my itinerary – which means a long time with no baking to write about!

What I can do is tell you about some of the food I’m eating while on my travels, which so far has been outstanding.

My favourite thing so far is probably the fruit shakes, sold street side everywhere in Thailand for as little as 40p – fresh fruit, ice and that’s it, but they are so refreshing in the heat that’s all you need.

I have discovered a serious love for Pad Thai, which is also simple but delicious, and another street stall favourite.

Eating on a budget here is easy, restaurants are cheap but street food is even cheaper. If you like meat you’ll be in heaven with fried and barbecued skewers everywhere, as well as curries sold in ‘Thai Tupperware’ (plastic bags), rotis (Thai pancakes with a tonne of butter and condensed milk) and lots of fresh fruit.

If you’re looking for something a little different, how about deep fried grasshoppers, bees and cockroaches? Mmmmm….

In Chiang Mai, the capital of Northern Thailand, I did a fantastic cookery course featuring five classic dishes; coconut soup with shrimp, green curry with chicken, sweet and sour stir fry, Pad Thai and mango sticky rice.

With the course held on an organic farm, everything was so fresh and all the ingredients and techniques were explained well, and with the recipe book I left with I’m pretty confident I can treat friends back home to some authentic Thai when I’m back.

If you want to read more of my travel adventures, visit, or I’ll update on here when I have more food news. Recipes will return when I’m home!

Strawberry Fudge Cake

So, things have been pretty quiet around here lately – I’m sorry!

There are two main reasons – firstly  life has just been crazy and I’ve barely had time to read any blogs, let alone write them; but I’ve also put a temporary stop to baking for the good of my health…

To summarise the situation, at the start of the year I moved into a new house, with new friends, in a new town. I’ve gone from living in the middle of nowhere and rarely going out, to having easy access to all manor of restaurants, bars and fabulous social occasions.

The upshot of this is that even though I’ve been exercising more, the weight has been creeping on – I’m now a stone heavier than I was in December, and although people are very kind to me and say it doesn’t show, I can see it and feel it, and I don’t like it.

Now I’m not going to pretend that this is all down to cake – copious amounts of rum and coke are definitely to blame too – but I’ve decided that having cakes sat around in the kitchen is one temptation I can do without.

My current health kick definitely isn’t forever, just until I get back down to a size I’m more happy with (and I am going to cut back on the alcohol to help this too… a bit…)

I’ll still be baking for special occasions because as far as I’m concerned nothing says love like baked goods, and I will continue to blog as often as I can. I also have a bit of a blog revamp in the pipeline, and I’m sure that will motivate me to get baking and writing more again!

This strawberry fudge cake was a cake of love, for my dear friend Charlotte’s birthday.

I was inspired by a box of strawberries and cream fudge, and came up with a vanilla sponge studded with fresh strawberries, filled and iced with a strawberry cream cheese frosting, with chinks of fudge between the layers and on top, finished with a few more fresh strawberries and pink sugar sprinkles.

It was everything I wanted it to be – pretty, summery, light and tasty. The birthday girl liked it and I think it was 100% worth the calories consumed taste testing the icing and eating leftover fudge…

Strawberry fudge cake

  • 225g butter
  • 225g caster sugar
  • 4 medium eggs
  • 1 tsp vanilla bean paste
  • 225g self raising flour
  • 150g strawberry, chopped

For the icing:

  • 50g butter
  • 300g icing sugar
  • 50g cream cheese
  • 200g strawberries, chopped, plus extra to decorate
  • 100g strawberry (or plain) fudge, finely chopped
  • pink sugar sprinkles

For the sponge, follow the usual Victoria sponge method – beat together the butter and sugar, add the eggs one at a time followed by the vanilla, then sift in the flour and fold in until just combined. Stir in the strawberries, then divide between three 6″ round cake tins and bake at 170 degrees (150 fan) for about 25 minutes, or until risen, golden and a skewer comes out clean.

To make the icing, start by heating the strawberries in a small saucepan, and cook them until they have completely broken down and turn into a thick puree. Beat the butter and gradually add the icing sugar, adding a little of the cream cheese if it’s not coming together. Finally, add the cream cheese and cooled strawberries and beat until light and fluffy.

Chill the icing in the fridge for an hour before assembling the cake. Spread a layer of icing on the bottom layer of cake, then sprinkle a third of the fudge pieces on top. Add the second layer of sponge, more icing and more fudge, then the final layer of sponge. Cover in a thin coat of icing and refrigerate for half an hour.

Spread the remaining icing all over the cake. Finish by adding a few more strawberries and the remaining chopped fudge to decorate, and scatter some sugar sprinkles on top as well if you like. Store in the fridge until an hour before you’re ready to serve.

Bakewell tart-cake & Cornwall Clandestine Cake Club

This week has been somewhat eventful in Hungry Hinny land – a bit of a car crash on Wednesday has left me vehicle-less, a leg injury has stopped me being able to do any exercise which makes both grumpy and fat, and the pony has been working away all week so I’ve had to struggle through all on my own – cue a tiny violin, playing a sad song just for me…

Before it all started to go wrong however, there was cake – and lots of it!

On Tuesday, I headed to the Lanhydrock Estate, near Bodmin in Cornwall, for what was the most well-attended meeting of the Cornwall Clandestine Cake Club to date.

It was an especially fun meeting, as we were treated to a talk on the not so gentle art of afternoon tea by historian Sue Bamford (who, by the way, has the most ladylike hands which made me thoroughly ashamed of my own chubby sausage fingers).

Even as a non-tea drinker it was fascinating to hear about the history of both the beverage and the tradition of sitting down to a good old cuppa at around 4pm. We were told about the grisly fate of tea-smuggling informants, why adding milk before or after tea comes down to class (and how being ‘miffed’ orginated from Milk In First) and how it’s perfectly acceptable to entertain men who aren’t your husband in your underwear, as long as it’s for afternoon tea.

There were of course lots of delicious traditional cakes on offer, and I tried as many as I could on the day. Unfortunately I was so busy nattering with Choclette towards the end of the event that most of the cakes had disappeared and I only got to take a couple of slices home, but with the pony away and me not exercising I guess that’s probably for the best!

You can see more of the fab cakes and a write up from organiser Ellie Michell here, below are a few of my snaps…

My contribution was a Bakewell tart-cake, inspired by the classic with a light almond sponge, raspberry jam and almond cream filling, white glace icing and cherries to complete the look.

It seemed to go down pretty well – it was all gone by the end so I’m hoping that means people liked it! I only had a little tiny slice, but it came out how I hoped – I was especially pleased with how the cakes rose with flat tops that didn’t need trimming, thanks to my new ‘lower for longer’ strategy which I will be using for all layer cakes from now on.

Bakewell tart-cake (loosely adapted from a Nigella recipe for coffee and walnut cake, which I blogged here)

  • 50g ground almonds
  • 50g light brown suggar
  • 175g caster sugar
  • 225g butter
  • 4 eggs
  • 3 tsp almond essence
  • 225g plain flour
  • 2.5 tsp baking powder

For filling and icing

  • 50g raspberries
  • 100g raspberry jam
  • 100ml whipping cream
  • 1 tsp almond essence
  • 175g icing sugar
  • glace cherries to decorate

Using a food processor, mix the almonds and both sugars, then add the rest of the ingredients in order, blitzing and scraping down the sides with each addition. Divide the mixture between two 7″ round cake tins and bake at 165 degrees for 30-40 minutes, or until a skewer comes out clean.

While the cakes are cooling, heat the raspberries and jam in a saucepan until the raspberries have broken down and the mixture is bubbling and thick. Pour into a bowl and leave to cool. In another bowl, whip the cream and almond essence into stiff peaks, and in a third bowl add water to the icing sugar a spoonful at a time until its thick and smooth.

To assemble, spread the raspberry jam onto the bottom layer, then spread the whipped cream on top of that. Sandwich with the second layer and then spread the glace icing on top – take it right to the edge so it just starts to dribble down the sides. Slice the cherries into halves and use to decorate.

Lunch at the Riverford Field Kitchen

Last week, I had the pleasure of enjoying an ‘intimate bloggers lunch’ at Riverford Field Kitchen near Buckfastleigh in Devon.

For those of you who are unfamiliar, Riverford is a cooperative of organic farms, mostly in Devon, which delivers veg boxes to homes across the country. The place where it all started, Wash Farm, is owned by Guy Watson, and along with my fellow food bloggers I was treated to a tour of the farm before we sat down to lunch.

I won’t lie, it would have been a little more enjoyable if it had hadn’t been in the minus degrees and my hands and feet hadn’t turned into icicles, but it was very interesting to take the tour, see some of what’s being grown and find out more from Guy about the history of the farm, the problems they’ve faced with the horrific weather, and how the whole operation is managed.

We also saw where the veg is stored and packed, and had a little snoop at the boxes waiting to go out. Guy admitted that there was more important produce than he would have liked, but February is not the best time for British fruit and veg and I imagine customers still expect a bit of variety, even though the emphasis with the veg boxes is very much on locality and seasonality.

On to lunch, at the Riverford Field Kitchen – a rustic, casual dining room lined with long wooden tables serving a menu designed for sharing – using produce fresh from the fields, naturally.

The company for the lunch couldn’t have been better – along with Guy and Holly (Riverford’s digital marketing manager and organiser of the lunch) were Choclette and her CT, who I’ve had the pleasure of meeting before at a couple of Clandestine Cake Club events; the Frugal Queen and her Dearly Beloved; Grazing Kate and Marcus from Country Woodsmoke. I really enjoyed having the chance to meet more fellow South West food bloggers and very much hope it won’t be the last time we meet in person.

To start with we were served a Cropwell Bishop blue cheese, celery and apple salad with hazelnuts and radish sprouts with some fantastic homemade bread, which on any normal day would have been enough on its own to satisfy me at lunchtime but I did my best to restrain myself so I could enjoy the rest of the meal.

Quite often, I’m put off from eating out by the fact that I know the vegetarian options will be limited and I could do a better job at home, but that is definitely not the case at Riverford.

The veg is the star of the show with one meat dish and four veggie sides, but I was still given a vegetarian alternative to the duck main of griddled aubergine and ricotta on butternut squash, lentils and spinach.

Served with it were carrots and beetroot, purple sprouting broccoli and cauliflower with mustard, spring greens and kale with wild garlic and my personal favourite, a celeriac, potato and mushroom gratin – I could have eaten the whole dish, it was so good!

Luckily for my waistline I didn’t, but you’ll see from the picture at the top of this post that my normal portion control went out the window with so many delicious dishes on offer…

For dessert diners are invited to the serving pass to choose from a selection of around 6 cakes and puddings. Decision making is not my strongpoint, and I feel I may have made a mistake choosing the lemon cheesecake instead of the pear and chocolate pavlova – I do love cheesecake but it’s something I often make for myself so I am very critical, and although the texture was spot on it could have done with a little more lemony zing for my liking.

A 2-course lunch at Riverford is normally £22.50 per person, which although a bit pricey is really excellent value when you look at the amount and the quality you get, and I wouldn’t hesitate to go back again and pay that price.

Riverford has very kindly offered to send me a veg box to review as well, which will be coming later in the month when I return from a mini-holiday, so check back in a few weeks to see what I think of that!

Salted chocolate and hazelnut truffles

Salted chocolate and hazelnut truffles

Oh yes, another post involving Nutella, I’m on a roll!

Really three Nutella bakes in a row is a good thing, if I have a jar hanging around for too long I just end up eating it by the spoonful…

Luckily for my waistline, these truffles were made to be packaged up as Christmas gifts and were all given away to family – my stepdad promptly opened the bag and ate 10 in one go, so I think they must be pretty good!

The truffle mix is made from milk chocolate, Nutella and glucose syrup, which sets fairly hard, and is then rolled in chopped hazelnuts to finish. I added a pinch of Cornish sea salt to the mix which stops it being too over-the -top sickly sweet, and instead of plain hazelnuts for the coating I used some homemade cinnamon roasted hazelnuts which worked really well.

If you’re looking for last minute gift ideas, these are super quick and easy and definitely worth trying!

tea time treats

I’m entering these truffles for the December Tea Time Treats challenge, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked, who chose chocolate as this month’s theme.

I think these would be perfect when you’re sat down with a cup of tea or coffee,absolutely stuffed from Christmas dinner and think you couldn’t possibly eat another thing, but when a plate of truffles appear you just can’t say no…

Salted chocolate and hazelnut truffles (adapted from

  • 140g milk chocolate
  • 45g Nutella
  • 1 tbsp glucose syrup
  • pinch sea salt flakes
  • approximately 50g chopped hazelnuts to coat

Heat the chocolate, Nutella, glucose and salt in a bowl over a pan of simmering water, until the chocolate has melted. Give it a stir, then leave to cool to room temperature before chilling in the fridge for half an hour.

When the mixture is set enough to handle, roll into small balls a bit less than an inch in diameter, then roll in the chopped hazelnuts to coat. The truffles will keep fine at room temperature for several days, if you don’t eat them all first…

Random Recipes does Through the Keyhole

Did anyone else use to love through the keyhole?! I’m pretty sure I never knew who any of the ‘famous’ people were, but snooping around someone’s house is just so much fun!

For this month’s Random Recipes challenge, Dom has decided to do something a bit different and has asked to see where everyone keeps their cookbooks – so here are mine…

I live in a TINY 1-room studio flat, with very limited storage space, so the fact that I have a whole shelf for books is actually pretty amazing. When added to the baking ingredients shelf and baking drawer, there’s not really a lot of room left for practical things like saucepans or plates…

Wedged in with the books at the minute is a Celebrations tin – sadly empty, but a handy cupcake transporter. A few phone chargers are also thrown on top, due to lack of anywhere else for them to live!

On the far left are magazine cuttings and ‘proper meal’ books, then on the right are the baking ones. My latest additions are the Two Greedy Italians book, which has already turned up two top recipes, and the Home Made Sweet Shop, which I haven’t made anything from yet but may come in handy with another blogging challenge later this month…

So that’s my recipe book collection, look forward to having a nose at everyone else’s pictures in the round up!

Chocolate and pecan crusted goat’s cheese

This post is a bit of an anomaly for the Hungry Hinny – an actual meal as opposed to a baked good!

But as the challenge set by Choclette for this month’s We Should Cocoa was to create something savoury and vegetarian using chocolate,  I was happy to branch out.

The only savoury cooking I’ve done with chocolate in the past is using it in chilli, but I thought that was too obvious and set out to find something a bit different.

I stumbled across this recipe for warm encrusted goat’s cheese which used cacao nibs, which I figured would at least be interesting, if not actually nice, so I set about recreating it.

After a bit of reconnassaince on Twitter, I found a local shop which sold cacao nibs, but when I visited they only had 200g bags costing over £8, which I couldn’t really justify spending on an experiement, so the final version of this is definitely more ‘inspired by’ than an actual replication of the original…

I served the goat’s cheese on seeded panini breads with caramelised onions, a rocket salad and balsamic dressing, and I have to say I actually really liked it!

The pony wasn’t so keen on the crust, but then he doesn’t like pecans anyway so I wasn’t too surprised – it’s definitely worth giving it a go for something slightly different to do with chocolate!

Chocolate and pecan crusted goat’s cheese (adapted from All Chocolate):

(Serves 2 as a lunch)

  • 2 x 65g packs of Gevrik Goat’s Cheese (other goat’s cheeses will work fine, but if you’re a strict veggie double check as some French ones aren’t suitable)
  • 1 egg, beaten
  • 50g pecan nuts
  • 1tsp cocoa powder
  • 1/2 tsp black pepper

Use a food processor to quite finely chop the nuts, then add in the cocoa powder and black pepper. Cut each mini-log of cheese in half width-ways, so you have four rounds, then dip each in the beaten egg before coating with the nut mixture, then place on a baking tray. Bake at 180 degrees for 5-10 minutes, or until the coating is crisp and the cheese is just starting to ooze out.

To serve:

  • 2 medium onions
  • 2 tbsp balsamic vinegar
  • 1tsp brown sugar
  • 2 seeded paninis, or other breads
  • 1 pack of rocket or other leafy salad

Heat a little oil in a frying pan then add the sliced onions. Cook slowly for about 15 minutes or until starting to turn golden, then add in 1tbsp balsamic vinegar and the brown sugar. Cook for another 10 minutes or so, until caramelised.

Heat the breads for about 5 minutes in the oven, then slice in half and top with the onions and goat’s cheese. Arrange on top of the salad and drizzle with the remaining balsamic vinegar.