There were times during this (beep beep) pandemic when it seemed like life would never be the same again.

We stopped going to the movies, restaurants, pubs, meeting family and friends, and all of life’s other pleasures we used to take for granted.

Thankfully, we can now do most of these things again (we’re still missing going to the match, theatre, and music concerts to name just a few!) albeit in a socially distanced way and obviously these are also dependent on local restrictions.

But from Tuesday next week, we will all be able to partake in something wonderful with zero restrictions in place. Yes, the Great British Bake Off is back!

Granted, it’s starting a month later than normal as filming had to be delayed at the height of the Covid-19 crisis, but in many respects, the timing is perfect. The nights are drawing in, it’s starting to get colder (unless you were in the south this week that is) and attention is turning to what we are all going to watch over those cold and dark winter months (Strictly’s also on the way, although even later than usual on 12th October).

But the start of GBBO also coincides with the start of British Food Fortnight (19th September to 4th October). Baking is quintessentially British, so it’s a great time to celebrate all that is great about the food we produce on these shores whilst watching one of the nation’s most loved shows.

We’re unsure if new host Matt Lucas will be able to fill Sandy Toksvig’s shoes alongside Noel Fielding, although we all thought the same when Mel and Sue left, and it didn’t end up too badly did it?

Plus, we still have Paul and Prue, the tent, the gingham alter, and no doubt lots of soggy bottoms, showstoppers, even bakes and, well you get the drift.

So, we’re more than ready to lose ourselves for an hour each week in some great British baking.

Here’s the recipe:

Breakfast cookies


  • 200g rolled oats
  • 150g wholemeal plain or self-raising flour
  • 2tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 2 medium ripe bananas, peeled
  • 2 tbsp clear honey
  • 1 large egg, beaten
  • 50ml olive oil
  • 150g carrots, peeled and grated
  • 1 eating apple, cored and grated


1.           Preheat the oven to gas 4, 180c and line a large baking tray with non-stick baking paper

2.           In a large bowl, stir together the oats, flour, cinnamon, bicarb and a pinch of salt (optional). In another bowl, mash the bananas then whisk in the honey, egg, and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.

3.           Roll the mix into 12 balls (around 5cm wide) and arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.

4.           Bake on the middle shelf for 15 mins or until firm, turning the tray halfway through. Transfer to a wire rack to cool, although we ate ours warm from the oven with some maple syrup and they were delicious!

About Jane Beesley
Development & Innovations Chef of SK Foods.
Your food. Our Passion.