Adam Jang-Jones

Adam Jang-Jones

Adam Jang-Jones
More ideas from Adam
Yeji meets little old smiley wool lady. Pisac, Peru.

Yeji meets little old smiley wool lady.

Exploring the amazing Corcovado National Park, Osa Peninsula, Costa Rica

Exploring the amazing Corcovado National Park, Osa Peninsula, Costa Rica

Living among the wonderful animals of the Peruvian Amazon in Esperanza Verde animal rescue centre.

Living among the wonderful animals of the Peruvian Amazon in Esperanza Verde animal rescue centre.

Mom and dad visit us in Wellington

Mom and dad visit us in Wellington

Yeji waxes lyrical about life and coffee in Alajuela, San José.

Yeji waxes lyrical about life and coffee in Alajuela, San José.

Rainforest evenings in rural Costa Rica

Rainforest evenings in rural Costa Rica

Christmas Day on Kaiteriteri Beach with my parents (December 2014)

Christmas Day on Kaiteriteri Beach with my parents (December

Staying in luxury at Milbrook, Queenstown (December 2014)

Staying in luxury at Milbrook, Queenstown (December

Diving at Caño Island, Costa Rica (February 2015)

Diving at Caño Island, Costa Rica (February

Experiencing the glorious Milford Track. (March 2013)

Experiencing the glorious Milford Track.

Abel Tasman National Park. Enough said. (2011)

Abel Tasman National Park. Enough said. (2011)

Conquering Mt Ungil, outside Seoul, with the hiking group on a glorious summer's day. (2009)

Conquering Mt Ungil, outside Seoul, with the hiking group on a glorious summer's day.

Incredible sunsets in Palmy. (2011)

Incredible sunsets in Palmy.

Crumble! 1) Throw 400g rhubarb (chopped) into a greased baking dish & mix in 100g sugar. 2) In a bowl, rub 100g butter into 120g of flour and 70g of caster sugar until looks like breadcrumbs. Mix in 80g of porridge oats and spread evenly over the rhubarb. 3) Bake at 180 degrees for 40-odd minutes until starting to brown on top. 4) Serve. Vanilla ice-cream optional.

Crumble! 1) Throw 400g rhubarb (chopped) into a greased baking dish & mix in 100g sugar. 2) In a bowl, rub 100g butter into 120g of flour and 70g of caster sugar until looks like breadcrumbs. Mix in 80g of porridge oats and spread evenly over the rhubarb. 3) Bake at 180 degrees for 40-odd minutes until starting to brown on top. 4) Serve. Vanilla ice-cream optional.