English Flapjacks with Caramel Topping

150 g Butter
75 g sugar
75 g Golden Syrup
250 g oats

1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Meanwhile line the baking tin with greaseproof paper.
3. Mix all the oats (125 g of chopped rolled & 125 g of rolled) into the liquid.
4. Put the mixture into the baking tin & press flat.
5. Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
7. Leave to cool and set.

2 cups brown sugar
1 (14 oz) can sweetened condensed milk
1/2 cup margarine or butter
1 teaspoon vanilla
1/2 cup milk, more as needed

Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add milk and stir well.

Mushroom Ragu

1 TB olive oil
8 oz cremini mushrooms, chopped
½ shallot chopped
¼ tsp freshly ground black pepper
1/2 tsp thyme
1 clove garlic, minced
¾ c sherry
1 tbsp AP flour
1 tbsp butter
OPTIONAL: Heavy Cream

Heat oil in a heavy large frying pan over medium-high heat. Add the mushrooms and shallot. Sprinkle with ½ tsp salt and ¼ tsp pepper and sauté until juices evaporate, about 8 minutes. Add the garlic and thyme and sauté until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the sherry. Cover and simmer until the sherry has reduced by about half, about 5 minutes. Stir the flour and of butter in a small bowl to form a paste, then stir the paste in the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from heat. Stir parsley in, if using. Season to taste with salt and pepper. If you allow the sherry to completely evaporate it's ok to use up to 1/2 cup of water to thin.

OPTIONAL: You can replace water with heavy cream, makes it awfully rich.

Amy serves this over Polenta, I put it on pasta, was amazing. Also served over baked puff pastry.