To follow the prawn and coriander fishcakes below, and an excellent, simple roast chicken (a Devonshire Black from Duchy Originals), we have Nigel's version of Treacle Tart. Nothing new here, but a good reminder of a dish I haven't eaten - or made - for years. I halved the recipe, and made a small tart that will see us over two days as a treat. Very cheap too, and I agree with Nigel's addition of lemon (although I added lemon zest as well as juice) as it helps to cut through the cloying sweetness that can accompany treacle tart.
