This post was originally published at Novelicious.com and is now at WritingTipsOasis.com. WritingTipsOasis.com acquired Novelicious.com in June 2022.
I have to admit that Ivy Lane: Spring by Cathy Bramley had me at the front cover. Wellies, a spade, daffodils in a pot and a gorgeous shed with a heart shape in the door. Naturally I clicked and purchased. Ivy Lane, published by Transworld, comes in four parts. Spring, out in April, Summer, out in July, Autumn, out in September and Winter, out in October.
Its the story of Tilly Parker, who is in desperate need of a fresh, new start. She moves to a new town and a leaflet for Ivy Lane Allotments catches her eye. This, she thinks, could be the perfect way of gaining some quiet and solitude.
Despite never having grown anything before, she signs up (and finds out just how wrong she was about the quiet and solitude in the process).
The following banner is an affiliate one. That means Writing Tips Oasis receive a small % of the sale if you purchase The Novel Factory, but at no extra cost to you:
Ivy Lane Allotments is a vibrant and social group of gardeners. There is always something going on. As Tilly slowly and rather reluctantly immerses herself into the gardening community, she realises they have something she doesn't. Gardening knowledge. Knowing this gardening bunch like their tea and biscuits, she makes some peanut butter flapjacks, one of the only things she can bake, pops them into a tin, and sets off to bribe people into imparting their years of experience and green-fingered wisdom.
Recipe for Peanut Butter Flapjacks
Saucepan, mixing bowl, baking tray (approx 22cm x 30cm) – lined with baking parchment.
285g golden syrup
170g soft brown sugar
150g peanut butter
250g rolled oats
- Pre-heat oven to 160 regular or 140 fan.
- Weigh out the syrup, sugar, butter and peanut butter directly into a non-stick saucepan.
- Melt gently and stir.
- Weigh out the rolled oats into a mixing bowl.
- Pour in the liquid and mix.
- Spread out into a baking tray.
- Place in the oven for 30 minutes.
- Remove, allow to cool.
- Cut into pieces just before it gets really cool.