The experiment

Five adults and five children sat down to lunch today. We had porchetta and fattoush, both from Nigella's Forever Summer. We ate the porchetta as Nigella suggests, stuffed into bread rolls, at once crunchy and yielding. As I pulled the strudel from the oven I told everyone that it was an experiment. Firstly because I quite seriously fiddled with the recipe and secondly because it sat in the fridge for a day before going into the oven. How did it turn out? It certainly wasn't as crisp and flaky as filo usually is, whether from the lack of butter or the stint in the fridge I'm not sure. The taste was good, though and I'd be willing to give it another go and cook it straight away. It was cherry, lemony and a little bit almondy. There was only a tiny bit left after the five adults had a slice, the kids had cinnamon banana cupcakes, so I don't think we'll make it for twenty Mum.