I'll admit now that this one of the simpler recipes I've posted up here. But it's a winner - these versatile and delicious savoury biscuits are easy to make and the flavours can be adjusted to your liking, in order to suit what you're serving with them. The biscuits keep for at least a week in an airtight container so can be made ahead, or they can be served up almost straight away - leaving them for just an hour after they've come out of the oven before eating.

Although this recipe is as simple as they get, you do need to make sure you've got the right flour. I use Sainsburys seeded wholemeal flour, but if you can't get this, you can use just wholemeal flour, or a mixture of wholemeal flour, sunflower seeds, oats, pumpkin seed and linseed (which is what the premixed flour is made from).

Makes about 40-50 biscuits

250g seeded wholemeal flour
60g salted butter
10g olive oil (you can use 70g of butter and no oil if you prefer)
Teaspoon sea salt
5 tbsp water
Herbs and spices - for my last batch I used cumin and fennel seed, but you can use dried herbs such as rosemary, thyme or sage depending on the final taste you want

Preheat the oven to 175C.

Tip the flour into a large mixing bowl. Chop the butter into small cubes and add to the flour. Add the olive oil. Rub the butter and oil into the flour until it resembles breadcrumbs. Add the salt and spices/herbs at this point. In the last batch I made I used a level teaspoon of fennel seed and the same of cumin seeds, with a tiny pinch of ground cumin, as these flavours worked well with the spiced tomato chutney I served with my cheese course. 

Next add the water, bit by bit, mixing each time. I add 2 tablespoons to start then a tablespoon at a time until it's all incorporated into the mix.  Don't over work the dough as the biscuits will be chewy if you do, just mix it enough that all the ingredients are bound together.

Lightly flour a large surface and tip your dough out. Roll the rolling pin in the floured surface and start rolling out your dough. You want it to end up as thin as possible - although it may break a little around the larger seeds, don't worry about this, just roll it out as much as you can. I use a heart shaped cutter to make my biscuits but you can use whatever you have, and if you don't have any cutters, just use a knife to make squares or rectangles. Lay a sheet of greaseproof paper on a baking tray and put the cut out biscuits onto this. You'll probably need to do 3-4 batches, but you can cook 2 batches at the same time if you have 2 baking trays.

Cook the biscuits at 175C for 15 minutes. At this point check how they are doing - lift one up and tap the bottom. If it's hard, then they're done, if it's a little damp/soft then put them back in the oven for another 5 minutes.

Sprinkle the biscuits with sea salt and leave to cool before transferring to an airtight container. Eat with cheese, chutneys, pates or whatever you like! And once you realise how easy they are to make, you won't want shop bought biscuits again!
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It's not often that I'm blown away by a restaurant, as in really, truly, happily shocked at the whole experience. But that's exactly what happened on Sunday evening when we decided on a very last minute trip to Charlotte's restaurant on Turnham Green terrace. I hadn't been before, but it's been on my radar for a while - I do all my food shopping along Turnham Green terrace (apart from a trip round the corner to Wyndham House butchers) and so I've seen Charlotte's a few times when I've walked past. I've followed them on Twitter for a while and always been intrigued, but have also always felt I need to go more central to find London's really good restaurants - how wrong I was!

We called Charlotte's at 8.45pm on Sunday to see if they could squeeze us in, and were told of course they could, despite normally taking last orders at 9pm, they would wait for us to get there (from Hammersmith). We arrived just after 9 and were greeted by THE friendliest, most helpful waiters and waitresses I've ever come across. They showed us to a table for 2 at the back of the restaurant, under the huge glass skylight that let in the last of the weekend's sunshine. We settled down with the menu, and ordered a "New girlfriend" cocktail for me, which was a delicious combo of Simpsmith vodka, elderflower cordial, rhubarb puree and pink grapefruit, that was actually very similar to the rhubarb and elderflower cocktail I'd served the night before at my pop up! The boy tucked in to a tangy Somerset-made wheat beer, which was really flavoursome but still had that more delicate flavour that comes from wheat beer.

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A few weeks ago I was invited to a Japanese restaurant that's hidden down a passageway in Chiswick. Chisou have 3 branches -  Mayfair, Knightsbridge and the Chiswick branch we went to. I was invited to write a review of the restaurant, as they struggle to let people know where they are, as they're not visible from Chiswick High Street.
Chisou is a Japanese restaurant, with dark wood interiors and little cubby booth tables to hide away in. We were sitting in one of these cubbies and it made for a lovely, intimate dinner, although it was so dark in there that my photos didn't turn out so good!
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