I'm in love with this sexy man <3

-rep balls smell too much jerking recently

Not holy, jerks to hentai

Ingredients
90g (1 cup) oats – use gluten-free oats if allergic/intolerant to gluten.
235ml (1 cup) plant milk – I used oat milk
1 tsp cinnamon
1 tbsp maple syrup
Handful of walnuts, lightly toasted

For the apples
1 Bramley apple, chopped
1 tbsp coconut oil
2 tbsp maple syrup
1/2 tsp cinnamon

Method

Prepare the overnight oats by mixing together the oats with the cinnamon, maple syrup and milk. Cover and leave to set in the fridge overnight.
To make the cinnamon apples – heat the coconut oil and maple syrup in a frying pan. Add the apples and the cinnamon. Cook on a medium heat until softened.
In the morning divide the oats between 2 glasses/jars/bowls and top with the cooked apples and lightly toasted walnuts.
Enjoy!

How to cook this great Razor Clam recipe. Easier than you think.


Razor Clams

Serves 2


1kgof Razor Clams (wash thoroughly first)

1 Glass white wine

1 Diced onion

1 hand-full chopped parsley




Place the diced onion in a tall pan and gently fry with the lid on in a little olive oil for a few minutes. Add the wine, chopped parsley and Razor Clams, and steam for two minutes, or until all the clams are open.

Take out of their shell, chop, place in a bowl and add the cooking juices.

Ingredients
8 sausages
2 x 400g packs ready-to-roast vegetables
3 garlic cloves, bashed in their skins
2 tbsp olive oil

1 tsp smoked paprika
2 x 250g pouches Puy lentils
1 ½ tbsp sherry or red wine vinegar
1 small pack parsley

, roughly chopped
Method
Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.

Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.