Now, if you search Google for “no bread sandwich” you find lots of people asking “What’s so special?” and “Isn’t that just a salad?”

Well, yes, it is just a salad, but … it was the only ‘salad in a box’ that doesn’t involve pasta, or rice or cous-cous that I can get on my lunch break. And seeing as low carb options aren’t hugely forthcoming in this country at the moment (apart from low-carb chocolate – no problem there) it is an absolute godsend.

This is the basic recipe, but it’s one of those that you can vary ad infinitum.

For this recipe you will need

• a 1 litre (7inch) pyrex bowl
• a saucepan big enough to hold pyrex bowl with room to spare
• aluminium foil
• string
• a large mixing bowl
• wooden spoons/electric mixer
• 2 hours spare time

Ingredients

• 3 eggs
• 140g (4.5oz) sugar (granulated or caster)
• 140g (4.5 oz) butter
• 180g (6oz) self raising flour
• 200g (8tbsp) of golden syrup

Method

1. Mix the butter and sugar thoroughly in the mixing bowl
2. Mix in the eggs one at a time
3. Gently fold in the flour – this is your sponge mix
4. Pour the golden syrup into the bottom of the pyrex bowl
5. Spoon the spngee mix on top of of the syrup. Smooth the top layer so that it meets the edges of the bowl
6. Make a 4 cm (2 inch) Z-fold in a sheet of foil and use this to cover the top of the bowl
7. Fold the foil over the edges of the bowl and secure with the string around the rim – there mustn’t be any gaps
8. Use more string to create a handle for the bowl
9. Put a few centimeter (a couple of inches) of water in the bottom of the saucepan
10. Lower the bowl into the saucepan
11. Boil gently for 2 hours – check water level periodically, don’t let it dry out
12. When it’s done, remove from the pan and remove the foil and string
13. Put a large plate on top of the bowl and carefully turn over
14. Allow to stand for 5 minutes
15. Remove the bowl
16. Serve

I used this Pumpkin Pie recipe, which turned out rather well – if a little gooey in places due to being too thick.

I think I may have to have another go sometime……

INGREDIENTS:

* 4 cups fresh pumpkin, cooked and mashed
* 1 (14 ounce) can sweetened condensed milk
* 2 eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) deep dish pie crust

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
3. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.