I’m a big fan of pashminas (yes I know, they’re so last decade darling but see if I care) and have always thought they must be one of the most versatile, luxurious garments ever invented. I now have further reason for thinking this; out walking Hugo (the bi-polar canine), I spotted a familiar equine shape in the distance; Texas, my husband’s retired racehorse. We are pretty relaxed about freeing him to graze in the grounds during the day, based on two assumptions: 1) being 30 (positively ancient in horse years), he won’t stray too far and 2) he sometimes needs a bit of ‘downtime’ from the others’ hijinks. Apparently our first assumption is wrong as he was about a kilometre from home. Anyway, off came my pale pink pashmina, which I used first as a lasso and then as a halter and leading rein. You don’t get much more versatile than that. It did the trick and then some; he usually shakes his head in irritation and fusses when being led with a halter but you could see the bliss in his eyes when I slipped the soft cashmere around his neck and he followed me home like a lamb.
Crumble topping is also extremely versatile, although I don’t think you could use it to lead a horse home. It can however be used sweet on fruit crumble or savoury on vegetable or meat dishes. In this case I used the topping for a fruit crumble of pineapple, banana and pear that had been poached in rum and a tablespoon of yacon syrup.
110g coconut flour (replace with chickpea flour for savoury crumble)
110g buckwheat flour
pinch of salt
40g virgin coconut oil
Preheat the oven to 180°C. Place the flour, salt, coconut oil and butter in a mixing bowl and rub into the flour lightly with your fingertips. Once the fat has dispersed fairly evenly and the mixture looks crumbly, sprinkle over the stewed fruit (which should be in an ovenproof dish) and bake for about 40 minutes or until the topping is golden brown.
For fruit crumbles, you can also replace some of the flour with muesili or porridge oats, although this obviously isn’t strictly gluten-free.