*Golden syrup isn’t readily available in North America. I can find it in some grocery stores and I know I can get it in the small stores that sell British products. If it is impossible to find, liquid honey would be a substitute. Golden syrup is very thick so you don’t want anything too runny.
2 large baking trays/cookie sheets
Preheat the oven to 180°C (350°F) (gas 4)
Put the sugar, butter and syrup into a large deep-sided pan and gently heat until the butter has melted and the sugar has dissolved, stirring to combine the ingredients well.
Remove from the heat and let the mixture cool a little.
Meanwhile lightly grease the trays/sheets.
In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.
Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.
Shape into 24 balls and place on the trays/sheets spacing well apart. Then flatten the balls a little. Bake in the oven for about 15 minutes until just starting to turn golden. Remove from the oven and leave on the trays/sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.
A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.
This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.
an ovenproof dish, well greased
Preheat the oven to 200°C (400°F) (gas 6).
Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.
Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.
Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.