S’mores
Photography Josh Griggs.
S’mores are usually eaten warm while still all soft and squishy, but we discovered that putting them in the fridge and eating them chilled was even better! This is more of a method than a recipe – make as many as required.
INGREDIENTS
plain digestive biscuits
white marshmallows (I used 3 on each biscuit)
flat squares dark chocolate (I used 2 on each biscuit, breaking them to fit the biscuit)
METHOD
Equipment: Lightly grease a flat baking tray and line with baking paper.
Preheat the grill to high.
Place half the biscuits on the tray and top with marshmallows. Place under the grill and cook until the tops of the marshmallows are just starting to turn golden. Watch carefully as the marshmallows can quickly catch and burn.
Place the remaining biscuits on the tray next to the marshmallows, and top with chocolate. Place back under the grill until the chocolate has just started to melt and the marshmallows are well coloured.
Leave for a couple of minutes then sandwich a chocolate and marshmallow biscuit together.
Cook’s note: Grill the marshmallows first as the chocolate melts very quickly.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.