It’s Easter Saturday I took a trip to Heathrow airport to help my mother but it meant I bailed out on meeting a good friend. I was tired and exhausted and did not feel that I get in my car and drive for a further 20 miles, even though the end result would have been lots of lovely food, was something I could do. So I said I could not come and I have been labouring under the weight of my guilt since then. And I have not heard from my friend since, to ask if I was ok. I guess I have upset her somewhat!!!

When I eventually got home I just slept, I was achey and tired and had a relentless headache. I woke briefly to make an experimental dinner chickpeas, tomato and tofu – delicious. Then I decided to make the brownies that I was going to take to my friends house.

These are now a staple and my favourite go to dessert. I made some last month at my friends house and they went down a treat.

So the brownies are here and the guilt remains.

https://www.marthastewart.com/312822/chocolate-ginger-brownies

1/2 cup (113g) unsalted butter, plus extra for greasing
3 oz (75g) dark chocolate, broken into squares
1 cup (200g) caster sugar
2/3 cup (95 g) plain flour
1/4 cup (30g) cocoa
2 eggs
1 tsp fresh root ginger, grated
1/2 tsp vanilla
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves

1. Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.

2. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares.