GEORGIE'S SNOBROD

Has Autumn officially struck do we think? Wake up and it's sunny; go home and you wish you'd brought your woolly jumper? Leaves get stuck to the bottom of your shoe, your leisurely stroll unexpectedly skids into an awkward run, that excruciating laugh 'It's fine! Ha ha ha...', an autumnal shade of burnt umber rising up to your roots? I'd say it has.

Which is why I've chosen to cook Georgie's recipe for her Snobrod: the perfect nibble for those days when we're just not sure which season we're in. This authentic Danish recipe is originally cooked over the fire in the great outdoors, but can just as easily be baked in the oven for a bit of warmth if the weather's turned all umbrella.

Just before I left for life int smoke, I cooked this for friends on the beach. Not only did it cuddle our cockles then, but it's warming mine now just thinking about that first stringy bite.

SNOBROD

SERVES 4
200g flour
100ml water
1tbsp sugar
pinch salt
secret ingredient of your choice
(I used up some of our last Isle of Wight green figs, roasted and wrapped round with the dough)

'This is a recipe I used to cook with my sister as a little girl in Denmark...it is called 'Snobrod'.

'All you need is 200g flour, 100ml water, 1 tbsp sugar and some salt. Knead all the ingredients together to make a dough, divide into 4 portions and roll each portion into thin sausages.


'Wind each sausage securely around a stick (any stick that is lying around, normally best to pull the knobbles off them first!), and cook by turning the stick over the open fire until the Snobrod is brown and crispy.

'It is very basic, but it is tres rustique...you can add any bit of magic to make it more exciting. Perhaps chop olives, raisins and cinnamon or parma ham into the mixture for extra flavour...'

A wonderful one. Thank you my dear Georgie.