Charity Recipe BookThe Added Value

Brocolli salad 4

Mini feta & sundried tomato muffins 14

Simple scrumptious Summer salad 6

Super Aunt's pea soup 12

Goat's Cheese mousse 20

Scallops wrapped in pancetta 18

Smoked Mussel dip 8

Mac & Cheese muffins 10

Parma ham, pea and parmesan crostini 16

Indian black lentils (Dal Makhni) 28

Cod, Chorizo and Chickpea stew 36

Easy peasy noodle soup 26

Spaghetti Carbonara 34

Pea & Pesto soup 32

Hot Cross Buns with a kick 22

Mini cheese muffins 24

Fried Onion sandwich 30

Beef Pastitsada 38

Jamie Oliver's blokes' sausage pasta 46

Butternut squash, ricotta & pancetta penne 44

Horseradish dumplings 50

Jane's scrummy and very easy salmon pasta 40

Roast Chicken with chorizo, peppers and tomatoes 42

Meltingly soft Seville orange beef 48

Contents - Savoury

Chocolate Fudge Brownie 64

Pavlova 74

Lemon Meringue Cake 66

Pancakes for one 72

Oreo Ice Cream 80

Crunchies 78

Butterscotch Pie 68

Ultimate Chocolate Cake 70

Baileys Cheesecake 76

Treacle Tart 88

Chilli-spiced chocolate fondant 96

Coconut and Cherry Slices 86

Chocolate Fudge Brownie 94

Lou's Lemon & Potenta cake 92

Toblerone Cheesecake 82

Baked Raspberry Cheesecake 84

Espresso Prunes 90

Bea's yummy Spannish Omelet 62

Contents - Sweet

Gujarati Pumpkin with Tamarind 54

Middle Eastern Lentils and Spinach 52

Diu Sweetcorn Curry 56

Roasted Wing of Skate, Fennel Orange and Radish Salad, Balsamic Potatoes 58

Cajun Spiced Roast Monkfish, Sautéed Prawn, Crayfish & Sweet Potato Chowder 60

Broccoli salad

500 gm broccoli chopped 3 bunches of spring onions chopped 1 cup of grated cheese 1 cup of mayonnaise 1/3 cup of sugar 2 tablespoons red wine vinegar handful of sunflower seeds few slices of bacon

Mix the ingredients together (except the bacon) and put in the fridge overnight.

Next day fry/grill bacon until crisp and crumble over the top.

Ingredients:

Method:

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Simple Scrumptious Summer Salad

2 ripe nectarines , stoned and cut into thick slices 6 slices prosciutto , torn 1 ball mozzarella , torn into pieces 2 handfuls rocket 2 tbsp pine nuts , toasted (optional)

2 tbsp olive oil 1 tbsp lemon juice ½ tbsp maple syrup (depending on your palate, either include this or ex-change it for ground black pepper for less sweetness and more bite)

1. Wait for a warm summer day.

2. Dash to shops to buy ingredients.

3. Arrange the nectarines, prosciutto, mozzarella and rocket on 2 plates.

4. Make the dressing by whisking together the olive oil, lemon juice and maple syrup or black pepper. Drizzle over the dressing and scatter over the pine nuts (with a little bit of artistic flair).

5. Stand back and admire your plate of food - this cooking malarcky is so easy...

6. Pour a glass of wine and toast the Great British Summer

Ingredients:

Method:Less a cooking marathon and more a quick trip down the shops followed by assembling the ingredients on a plate, but it’s a great little recipe for a starter or a main with a bit of crusty bread (although it can be a little rich). Easy to do and really tasty - what could go wrong?!

Just try not to eat all the ingredients as you’re putting together the salad.

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Smoked Mussel Dip

Smoked Mussel Dip

1 x 105g tin smoked mussels50ml mayonnaise10ml soy sauce250g smooth cottage cheeseA little grated onionA few pinches of sugar

Drain mussels. Throw all ingredients in a food processor and blend until smooth. Place in a dish, cover and chill for a few hours.

Good served with melba toast

Ingredients:

Method:

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Mac & cheese muffins

8 oz elbow macaroni1 tbsp butter1 tbsp flour¼ cups whole milk½ cups butternut squash puree* (optional)

1½ cups grated cheese like Cheddar 2 tbsp cream cheese*1/8 teaspoons paprika½ cup panko breadcrumbs for the toppingSalt & pepper to taste

Preheat the oven to 400ºC/gas mark 6. Brush muffin tin with sunflower oil.

Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook a couple minutes shy of the package directions. Drain and set aside.

In the same pot, melt the butter over medium low heat and whisk in the flour. Cook for 1-2 minutes, and slowly pour in the milk, whisking constantly.

Add in the cream cheese, cheddar, butternut squash, salt, pepper, and paprika. Stir until combined and add the pasta to the sauce.

Fill each muffin cup with the mac & cheese about 2/3 of the way full.

Sprinkle the top of each muffin with panko and bake for 7-10 minutes or until the tops are golden brown.

Remove from oven and allow to rest in the pan for at least 10 minutes. Serve warm or at room temp.

Ingredients:

Method:

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Super Aunt's Pea Soup

Bunch of spring onions1 medium potato1 clove garlic1.5 pints of stock9 oz of fresh or frozen peas4 tbsp of mint1 large pinch of caster sugar1 tbsp of lemon juice150ml of sour cream

Pop spring onions, garlic, potato and stock into a heavy based pan Bring to the boil then simmer for 15 mins

Add peas and simmer for another 5 mins

Add sugar, mint, lemon juic and black pepper and blend together in liquidizer

Cool and stir in cream

Heat it back up sloooowly until beautifully warm

Fresh peas are best but frozen will do nicely You'll love it so much best to make a big batch but wonderful served with mini sun-dried tomato brushettas as a starter

Ingredients:

Method:

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MINI FETA & SUNDRIED TOMATO MUFFINS

2 tbsp olive oil1 egg2 tbsp sundried tomato paste2 tbsp water125g (4oz) plain white flour2 tsp baking powder

200g (7oz) fet cheese cut into tiny dice6 sundried tomatoes in oil (drained and finely diced4 tbsp chooped basilSalt & pepper to taste

Beat together olive oil, egg, tomato paste & water

Sift together flour and baking powder to mix well and then add the feta, sun-dried tomotos, basil, salt & pepper. Make a well and add the egg mixture and combine but don't over mix.

Spoon into mini muffin cases and bake in a pre-heated over 190ºC gas mark 5 for 10 mins.

Remove from the oven and leave to settle for 10 mins - they will come away from the cases much easier after that.

You can re-heat them if necessary just stick them in the oven for 5 minues at 180ºC/gas mark 4.

Ingredients:

Method:

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Parma ham, pea and parmesan crostini

¼ to ½ a bag of peas1 clove of garlicOlive oil1 lemonBig chunk of parmesanSalt and pepper1 pack of parma ham1 loaf of Italian style bread

Cook the peas briefly until just cooked. Drain and run cold water over them until they are cold.

Put the peas into a magimix and add a big glug of olive oil, the juice of one lemon, and a good handful of grated parmesan.

Wizz in the magimix until you have a chunky paste (not too smooth), season with salt and pepper and adjust with lemon and parmesan to taste.

Cut bread into 1cm thick slices and lightly toast.

Drizzle with olive oil and spread each slice with the pea dip.

Place a stip of parma ham on top and a shaving of parmesan if you're feeling fancy.

Ingredients:

Method:

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Scallops wrapped in Pancetta

2 celeriac, peeled Sea salt and freshly ground black pepper Handful of fresh lemon thyme, leaves picked Extra virgin olive oil 3 or 4 scallops per person 6-8 rashers of pancetta

Optional: Sticks of fresh rosemaryJuice of 2 lemons

Pan-seared scallops wrapped in pancetta with creamed celeriac:

Serves 4. Nice served with a green salad and a bottle of wine.

Firstly, cut your peeled celeriac into rough chunks and put them into a pan of boiling salted water. Cook until tender, then drain.

While the celeriac's cooking, bash up half the thyme in a pestle and mortar (or in a metal bowl using the end of a rolling pin) and stir in 6 tablespoons of olive oil. Rub this over the scallops and the pancetta before wrapping each scallop in a slice of pancetta. Secure each one with a rosemary stalk or a cocktail stick and place in the fridge.

When your celeriac is cooked, drain and put it into a food processor and whizz it up until really fine (or simply mash it) Loosen with 4 or 5 tablespoons of extra virgin olive oil and season well to taste.

Ingredients:

Method:Heat a non-stick pan until very hot (you don't need to add any oil). Put the scallops in and cook them for just 2 minutes on each side until the pancetta is nice and crisp, by which time the scallops should be perfect inside.

When you have tured the scallops over to cook on the second side, get your plates ready and divide the celeriac between them.

Just as the scallops are finishing sprinkle in the remaining thyme - it'll crisp up in 20 seconds.

Remove the scallops and thyme then divide on to the celeriac.

Allow the pan to cool a little, then squeeze in the lemon juice and a couple of tablespoons of olive oil.

Stir in any sticky goodness stuck to the bottom of the pan, then drizzle this dressing all over your scallops, while it's warm.

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Goat's Cheese Mousse

450 g fresh goats cheesesalt and pepper2 eggs275ml fromage frais

Dressing: 150 ml olive oilCrused garlicLemon juiceA few fresh basil leaves. Watercress to garnish

Grease ramekins.

Place cheese and seasoning in the processor and mix to a smooth paste.

Add eggs and mix again slowly.

Add creme fraiche.

Place mixture in moulds and cover with greaseproof paper.

Cook ina bain marie for 25 mins until firm. Gass 4, 180ºC, 350ºF.

Meanwhile warm the oil, garlic, lemon juice in a pan.

Turn out the moulds on individual serving plates. Add the chopped basil to the warm dressing and pour over the cheeses.

Arrange watercress and serve - can be eaten on it's own or with warm crusty bread.

Ingredients:

Method:

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Hot Cross Buns with a Kick

Hot cross buns (as many as you can eat!) Good dollop of butter (Lurpak ideally) Lashings of Marmite

Only a knife to slice the buns in half and a toaster to toast them to perfection

Just try it!

Ingredients:

Method:

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Mini cheese muffins

2 cups flour4 teaspoons baking powder½ teaspoon salt1 cup grated cheese1 egg 1/4 cup oil1¼ cups milk

Makes 36 nibble sized muffins.

Don't overwork the mixture or the muffins will be tough and heavy. To make the muffins more savoury add chopped herbs, nuts, gherkins, crumbled feta or blue cheese or a tablespoon of chutney or relish to the mixture.

To serve, slit each muffin in the top and fill with whatever you please - smoked salmon and cream cheese, cranberry and brie, tomato and basil, etc.

Lightly stir all ingredients in a large bowl mixing to just combine.

Spoon the mixture, which will be quite runny, into greased deep mini-muffin tins.

Sprinkle with a few shreds of extra grated cheese.

Bake in a hot over 200°C for 15 to 20 minutes until golden brown.

Ingredients:

Method:

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Easy peasy Noodle Soup

Chicken stockFish sauceSoy sauceLimesPak choiDried mushroomsRice noodles

Warm some stock in a medium sized saucepan.

Soak your mushrooms as per packet instructions.

Once the stock is simmering, add some thin strips of ginger, a splash of fish sauce and a splash of soy sauce to taste.

Chuck in the pak choi and when it's cooked half way, add the mushrooms and noodles.

When they're almost done, check the seasoning, add more soy etc, if needed and give it a good squeeze of lime to finish it off.

If you want something more substantial, add some prawns or strips of grilled chicken.

Ingredients:

Method:

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Indian Black Lentils (Dal Makhni)

Black Lentils - 1 cup Red Kidney Beans -½ cup Ginger-garlic paste - 1 tsp Coriander powder - 1 tsp Cumin Powder - 1 tsp Tomato Puree - 1 cup Single/Double cream - depending on how creamy you want it!

A pressure cooker works best for this, otherwise you could spend a lot of time getting the lentils to the mushy consistency it needs to be.

Soak the black lentils and red kidney beans in water for about 7 - 8 hours

Drain water and pressure-cook the lentils & kidney beans with the ginger-garlic paste, coriander & cumin powder and salt for about half an hour. (until the beans and lentils are mushy)

Once well cooked, add the tomato puree to the lentils-bean mixture and let it simmer for half an hour, stirring occasionally

Add the cream towards the end and mix it in

Ingredients:

Method:

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Fried Onion Sandwich

Required (will make 3 sandwichs) 2 Large Onions 3 Tbl Sp Sunflower oil 6 slices of White Bread (cheaper the bread the better) Butter replace with Marg for Vegan option Salt & Black Pepper to tasteHeinz Tomato Ketchup

Thinly slice the onions but do not dice them.

Add the sunflower oil to frying pan and heat until very hot. Add the sliced onions, black pepper and salt to taste.

Fry until they go soft then turn down the heat.

Add the white bread to toaster and lightly toast until they appear very slightly golden brown.

Remove the bread from toaster and butter liberally.

Place 3 of the slice bread butter side up on a plate the other 3 can be stacked at the side of plate

Once the onions start to brown then turn the heat back up to crispen them up. Once the onions have crispened then remove from the heat pour off excess oil and add to upturned bread.

Now add tomato sauce to taste also extra black pepper and salt if required and cover with remaining slice of bread.

Ingredients:

Method:

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Pea & Pesto Soup

2 potatoes (medium) 2 cup fulls of peas - (can be garden, I prefer petit pois) 4 fish fingers 2 tsp green Pesto 1 Vegetable stock cube

This is a great and filling recipe! The measurments serve 2 but double if for a family

Before you start make sure you have a blender (ideally hand held)

Peel potatoes and dice into large chunks. Boil 1lt of water, when boiled pour into measuring jug along with the stock cube and stir till stock cube is dissolved.

In a large saucepan pop the diced potaotes and the peas, then pour in the stock. Bring to the boil, once it boils turn down to a simmer and simmer for 10 mins until the potato chunks are tender.

Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden, then keep warm.

Ingredients:

Method:Once the potatoes are tender take half of the peas and potatoes out of the pan with a slotted spoon and set aside (if you want the soup less chunky then only take out a third). Blend the rest of the soup until smooth (I use a hand held blender as it can get messy), once blended stir in the pesto and place back potatoes & peas set aside.

Heat through and dice the fish fingers into small bitesize pieces. Once heated through, serve in warm bowls with the fish finger croutons on top!

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Spaghetti Carbonara

Spaghetti 1 egg Olive oli - 1 tbsp Shallots x 4, diced finely Smoked bacon roughly chopped - 4 rashers

White wine - 2oz Double Cream - 300ml Parmesan Cheese, grated - to taste (I like lots!) Salt & pepper to taste

You can add mushrooms or chicken for variety

Put spaghetti into a pan of boiling water and begin to cook

Heat the oil in a pan - add shallots and bacon. Fry until they brown

Add the wine to the pan and reduce

Add cream and parmesan - allow to simmer until thickened. Taste as you go and add parmesan according to how you like it

Add the egg which will thicken the sauce further

Stir the sauce into pasta

Serve immediately

Ingredients:

Method:

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Cod, Chorizo and Chickpea Stew

2 tbsp olive oil1 medium onion, chopped1 red pepper, chopped2 cloves garlic, finely chopped2 fillets of cod chopped into big chunks250g cooking chorizo, sliced

1 can chickpeas, washed and drained 1 can chopped tomatoes1 bay leaf2 tsp harrissa or chopped chilli to taste 2-3 handfuls baby spinachsalt and pepper to tastehandful of chopped parsley

Heat the olive oil in a pan. Add the onions, red pepper and garlic and fry for 2 minutes to soften.

Add the chorizo and fry for 2 minutes to release the flavour. Add the chickpeas and fry for a further minute or so.

Add the chopped tomatoes, bay leaf and harrissa or chilli; cover with a lid and allow to simmer for 15 to 20 minutes.

Add the spinach and stir in so that it wilts. If the liquid dries up you can add 1/4 cup approx of water, allow a minute or so more of cooking.

Pop the chunky pieces of cod and put the lid on, cook for approx 5 mins (or until the pieces are cooked through)

Add salt and pepper to taste.

Serve in bowls with parsley sprinkled generously on top and with lots of crusty bread.

Ingredients:

Method:

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Beef Pastitsada

2 tbsp olive oil, 800g beef braising steak, 12 peeled shallots, 250g Chantenay carrots washed and trimmed,

2 tsp ground allspice, 250ml red wine, 2 x 400g cans of chopped tomatoes with olive oil and garlic, 300ml hot beef stock

Serves 8.

Heat oven to 150 C, gas mark 2.

Heat oil in large oven proof dish over high heat, add a third of the beef and brown for 5 mins, set aside on plate and repeat until all meat browned.

Add shallots to the pan, stir fry for 2 -3 mins.

Return beef to the pan and add all remaining ingredients. Mix well.

Cover with a lid and cook for 3.5 hours or until rich and thick.

Season to taste.

Serve with lots of lovely buttery mash or brown rice and either a green salad or any steamed, green vegetable. Great for a big group of friends.

Ingredients:

Method:

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Jane's scrummy and very easy salmon pasta

100-150g smoked salmon (you can use salmon trimmings if you're feeling frugal – still works well) 1 x courgette – sliced into thinnish rounds olive oil 1 x clove garlic (more if you like) chopped or crushed Splash lemon juice

Small pot single cream (you probably need slightly less than the full pot) Dash of brandy for flambéeing (optional) 1/8 - ¼ of a fish stock cube in around 150 - 200 ml hot water 1–2 tablespoons tomato puree paprika

One of those recipes that’s been passed to me with very vague measures and I’ve amended over the years but never written down what they are! So I suggest you experiment a bit until you get it how you like it. But if you follow what I’ve written here it will be a very good start. It’s a quick and easy meal (though a bit indulgent too and very delicious).

Pasta for 2 (penne’s particularly good I find) .

Cook the pasta as per pack instructions.

Heat the olive oil, add the garlic and cook for a minute or so and then add the salmon and flash fry (1 min or so).

Add the lemon juice to garlic and salmon.

Add the courgette and start to fry for a couple of minutes - at this point add the brandy and flambée if you choose this option.

Ingredients:

Method:Pour in the fish stock and add the tomato puree, mix and leave to simmer until the courgettes start to go translucent and look cooked (about 10 mins).

Add the cooked and drained pasta to the salmon sauce, add the cream, stir and warm through. Finally add the paprika (as much as you like but enough to give some colour) and serve.

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Roast chicken with chorizo, peppers and tomatoes

1 whole chicken3 red onions, cut into wedges3 garlic gloves, sliced400g chorizo, cut into chunks about 8 vine tomatoes, quartered4 red peppers, cut into wedgesolive oil and seasoning

Preheat the oven to 200ºC.

Scatter the onions, garlic and chorizo in a large roasting pan.

Place the chicken on the onion mixture, rub with olive oil and season.

Roast for an hour or less depending on the size of the chicken.

Add the tomatoes and peppers, then return chicken to the oven for remaining cooking time.

Serve with new potatoes or crusty bread.

Ingredients:

Method:

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Butternut squash, ricotta & pancetta penne

80ml extra virgin olive oilButternut squash, average size, diced 300g penne80g butter6 slices of pancetta, cut into strips4 cloves garlic

Half a bunch sage, leaves only2 lemons, juiced100ml white wine120g fresh ricottaGrated parmesan Salt and pepper

Preheat oven to 180ºc fan-assisited, 200ºc normal.

Drizzle 30ml of oil over the butternut squash, season and place on a baking-paper lined tray and cook in the oven for 30 mins.

Meanwhile, cook penne until al dente. Drain.

In a frying pan on a medium heat, place remaining oil, butter and pancetta and cook for 3 minutes. Add garlic and sage and cook for a further 2 minutes.

Stir through lemon juice, wine, squash and cooked pasta.

Spoon into bowls and top with ricotta and parmesan.

Equally good the next day cold.

Ingredients:

Method:

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Jamie Oliver's Blokes' sausage pasta

2 heaped teaspoons fennel seeds2 dried red chillies, crumbledolive oil600g good-quality coarse Italian or Cumberland sausages1 tablespoon dried oreganoa wineglass of white winezest and juice of 1 lemon

500g fusilli or pennesea salt and freshly ground black peppera couple of knobs of buttera handful of freshly grated Parmesan cheese, plus extra for servinga small bunch of fresh flat-leaf parsley, leaves picked and chopped

Serves 4.

Bash up the fennel seeds and chillies in a pestle and mortar until coarsely crushed, then put to one side.

Heat a splash of olive oil in a frying pan.

Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour, then crush it once more so it resembles coarse mince.

Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.

Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice.

Ingredients:

Method:Turn the heat down to low while you cook your pasta in a pan of salted boiling water.

When the pasta has cooked, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausage meat.

Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce.

Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.

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Meltingly soft Seville Orange Beef

8 x100g/4oz lean pieces of chuck steakSalt & pepper2 tablespoons plain flour2 tablespoons groundnut oillarge knob of butter2 large carrots - quartered2 medium onions - quartered3 tablespoons red wine vinegar1 bottle red wine

8 pared strips of peel from 1 Seville orange, plus the finely grated zest of 2 more and the juice of all 3sprigs of thyme &rosemary3 bay leaves3-4 black peppercorns2 teaspoons demerara sugar600 ml/1 pint beef stock

An amazing Gary Rhodes recipe. Seville oranges have a very short season in the UK arriving in January and gone by mid-February. The Seville is not a sweet orange for general eating - it's bitter and perfect for savoury dishes as well, of course, as marmalade.

Preheat the oven to 160C/325F/Gas 3.

Season each piece of beef with salt and pepper, then roll them in the flour, saving any excess flour. Melt the groundnut oil in a large frying pan and add the beef. Fry for 6-8 minutes until coloured on all sides.

While the beef is frying, heat a braising pan on top of the stove and melt the large knob of butter in it. Add the carrots and onions and cook on a gentle heat until golden brown.

Remove the vegetables from the pan and add the red wine vinegar. Boil until almost dry. Add the wine, along with four strips of the orange zest (the rest can be dried in the oven on its lowest temperature), thyme, rosemary, bay leaves, peppercorns and demerara sugar, and bring to the boil. Reduce by two thirds, then add the stock.

Ingredients:

Method:Add the pieces of beef along with the carrots and onions and any remaining flour. Bring to a simmer, cover with a lid and cook in the preheated oven for 2½-3 hours, until very tender. During this cooking time, the sauce can be skimmed of impurities from time to time, to produce a cleaner finish.

To finish, remove the meat, onions and carrots from the pan, cover and keep warm to one side. Strain the sauce through a fine sieve, then bring it to the boil, skim off any impurities and reduce, if necessary, to a loose sauce consistency. Boil the orange juice and reduce by three quarters, then add it to the sauce. Season with salt and pepper. Return the meat and vegetables to the saucepan and bring to a gentle simmer. The stew is now ready to serve, separating the meat, vegetables and sauce between plates and topping with dumplings. Strips of dried zest can also be used as an optional garnish.

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Horseradish Dumplings

75 g/3oz self-raising flour plus extra for rolling75 g/3oz fresh white breadcrumbs75 g/3oz butter diced2 heaped tbsp fresh grated horserad-ish (or 50g/2oz horseradish cream or purée)1 tablespoon chopped parsley

1 pinch Thyme1 pinch Rosemary1 teaspoon finely grated Seville orange zest1 egg white or whole egg (optional)milk to loosen

These dumplings accompany the Seville Orange beef in the previous recipe

Make the dumplings: place the self-raising flour, white breadcrumbs, butter, grated horseradish (or horseradish cream or purée) and salt and pepper in a food processor. Blitz to a crumbly consistency, then stir in the chopped herbs and orange zest. Add the egg white to bind, if slightly too dry, a little milk of the egg yolk can be add for a looser, richer finish.

Once it is forming into a ball, separate it into eight small dumplings. These can now be cooked once the stew is almost ready, steaming them on buttered greaseproof paper for approximately 15-20 minutes in a steamer until risen and firm.

Ingredients:

Method:

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Middle Eastern

Lentils and Spinach

Middle Eastern Lentils and Spinach

1 tablespoon olive oil1 sliced onion1 teaspoon ground coriander 1 teaspoon ground cumin 500g fresh spinach

2 x 425g cans of puy or green lentils, drained (or soaked and pre cooked from dried)2 large garlic cloves, crushedJuice of ½ lemon

Serves 4.

Warm the oil in the pan and cook the onions until tender. Add the cumin and coriander and stir for a few moments before cramming in the spinach. Cook until it shrinks and becomes tender. When the spinach is done, add the lentils and cook until they’re hot, then stir in the lemon juice, garlic and salt and pepper to taste. At this point you can also add extra cumin/coriander.

Serve on it’s own, with a cooked grain or flatbread. Really good the next day.

Ingredients:

Method:

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Gujarati Pumpkin with Tamarind

4 garlic cloves3 red chillies1 red onion, roughly chopped1 heaped teaspoon corriander seeds1 dessertspoon tamarind paste1 dessertspoon jaggery or brown sugar3 tbsp of boiling water3 tbsp ghee or butter (or sunflower oil)

1 large onion1kg/2¼ lbs pumpkin, peeled, deseeded and cubed½ tsp ground turmeric½ tsp ground black pepper1 level tsp amchoor saltlarge handful of coriander leaves, chopped

Place the garlic, chillies and red onion in a blender or food processor and blend to a paste.In a small pan, dry roast the coriander seeds until they start to turn golden brown, then grind to a power.Dissolve the tamarind paste and jaggery/sugar in the poiling water.In a large pan, melt the ghee or butter or heat the oil. Add the onion and fry until it starts to soften. Add pumpkin and fry until it starts to brown, stirring occasionally.Add the garlic, chilli and onion paste, the ground coriander, turmeric and black pepper. Stir well and fry for a few seconds. Add the tamarind & jaggery water and 250ml/9fl oz more water. Simmer gently with the lid on until the pumpkin is soft and most of the water has evaporated but if it gets too dry at any time, add a little more water).Add the amchoor, salt to taste and copped coriander leaves, stair and simmer for 3 more minutes. Serve.

Ingredients:

Method:

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Diu Sweetcorn Curry

6 corn cobs, cut into 1 inch rounds2 large handfuls of coriander leaves, chooped, plus more to garnish4 green chillies5cm/2 inch piece of root ginger, peeled and chopped2 garlic cloves

2 heaped tbsp desiccated coconut200ml/7fl oz coconut milk2 tbsp ghee or butter or sunflower oil1 dessert spoon black mustart seeds10 curry leavessalt

Cook the corn cobs in boiling salted water until the start to soften. Drain and place back in pan.In a food processor, blend the coriander leaves, chillies, ginger, garlic and desiccated coconut to a paste. Add the paste to the corn cobs with enough water to make a sauce. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes. Add the coconut milk and gently simmer for 5 minutes more.Meanwhile, melt the ghee in a small pan and add the mustard seeds, when they start to pop (a matter of seconds), add the curry leaves. Remove from the heat and pour over the curry - it will make quite a loud crackling noice, so stand back a little. Add salt to taste and garnis with more coriander leaves.

Ingredients:

Method:

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Roasted Wing of Skate, Fennel Orange and Radish Salad, Balsamic Potatoes

4 Baby Skate Wings2 Fennels2 Oranges8 Radishes25ml Extra Virgin Olive Oil500g New Potatoes20ml Balsamic Vinegar½ Glass of White Wine

½ Packet of Purple Basil2 Large Shallots200g Unsalted ButterMalden Sea Salt Fresh Black Pepper

Serves 4.Pre-heat oven to 180°C. Finely slice the fennel and radishes. Peel and segment oranges. Finely shred half the basil, pick small leaves and reserve for garnish. Cook new potatoes in boiling salted water until tender, drain. Drizzle with a small amount of the Olive Oil and keep warm.Warm sauté pan, sweat shallots in olive oil and add fennel and soften. Season with salt and pepper. Add orange segments and basil and keep warm. Heat two large non-stick pans and place balsamic vinegar in sauce with warm new potatoes and caramelise in the vinegar. Season skate wings and put olive oil in hot non stick pan. Sear skate wings and finish with butter and roast in oven for 4 minutes. Take 4 warmed large plates. Arrange salad and place the skate beside. Dress with balsamic and olive oil dressing and a small sprig of soft purple basil. Yum.

Ingredients:

Method:

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Cajun SpicedRoast Monkfish

Cajun Spiced Roast Monkfish, Sautéed Tiger Prawn, Crayfish and Sweet Potato Chowder

1½ Kilo of Monkfish TailsCajun Spice (for seasoning)6 Tiger Prawns300g Crayfish1 Kilo Sweet Potato1 Large Onion3 Stalks of Celery1 Carrot

2 Cloves of Garlic200ml Fish Stock50ml White Wine300ml Double CreamChives (1tbspn)Parsley (1 tbspn)Chervil (1 tbspn)50g Unsalted butter

Serves 6.Peel the onion, carrot, celery and garlic and dice them brunoise (1mm x 1mm). In a saucepan sweat all the previous vegetables for about 4 minutes on a small flame and add the wine. Turn the heating up and deglaze the wine (until absorbed into the vegetables). Add the fish stock and reduce by two thirds. Then add the cream and reduce by half. Season and finish with the crayfish, parsley, chives and chervil. Peel the sweet potato and cut into 5mm cubes. Add them to a pan with the butter and season with salt, pepper and cook until soft. Be careful not to overcook as you want to be able to feel the pieces within the chowder. Add the potato to the chowder. Remove the fillets from the Monkfish tails with a sharp knife. Divide into 6 portions and season with the Cajun spice, sea salt and white pepper. Peel the prawns but try to leave the heads on, remove the spine.

Ingredients:

Method:Heat a large pan with olive oil, seal the monkfish from each side, add some butter and place in the oven at 250°C for 4 minutes. In another hot pan with olive oil sauté the prawn until cooked. On a serving dish place the sweet potato chowder on the middle of the plate, then slice the monkfish into 3 and place on the one side of the chowder so the prawn can sit on the other side, head up. Garnish with some fresh dill.

ContentspageMedium

Bea's yummy Spannish Omelet

6-7 medium potatoes, peeled 1 whole yellow onion 5-6 large eggs 1-2 cups of olive oil for pan frying Salt to taste

Cut the potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately eighth inch thick. If you slice them a bit thick, don’t worry - it will simply take a bit longer for them to cook. Peel and chop the onion into ¼" pieces. Put potatoes and onions into a large mixing bowl and mix them together. Salt the mixture to taste.In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Note: If the oil is too hot, the potatoes will brown too rapidly on the outside, but still be raw on the inside. You may need to turn down the heat slightly, so the mixture does not burn. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Pop the potato and onion mixture in a colander for a few minutes to allow oil to drain. Crack the eggs into a mixing bowl and beat by hand with a whisk or fork. Pour into the potato onion mixture. Mix together with a large spoon

Ingredients:

Method:Pour 1-2 tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10 inches) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Allow the egg to cook around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny on top and in middle.When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate (12-inch) upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. You’re almost done!Slide the omelet back into the pan and put back on the heat and cook for a further 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Easy Contentspage

Chocolate Fudge Brownie

840g Dark chocolate 70% cocoa9 Large eggs 6 Teaspoons vanilla essence flavouring 840g Soft dark brown sugar 240g Flour 4½ Teaspoons baking powder 2 Pinches of salt 600g Unsalted butter 300g Pecans

Preheat the oven to 170ºc.

Butter & line with greaseproof paper a 30cm by 50cm by 6cm deep baking tray.

Chop the chocolate into small pieces. Melt half the chocolate & all of the butter in a thick based mixing bowl over a bain-marie.

In a mixer whisk together the eggs, vanilla essence & sugar until pale & doubled in size. Sift the flour, baking powder & salt together & fold into the egg/sugar mix.

Combine the melted chocolate & the egg/sugar mix.

Crush the pecans so they are small enough to eat.

With the remaining chocolate fold into the other ingredients then pour into the greased tray.

Ingredients:

Method:Bake for 40 mins, until a skewer entered into the centre comes out clean.

Cool & cut into squares.

Serve with chocolate sauce, citrus cream, pecan brittle & vanilla ice cream.

It is important that the temperature of the oven does not exceed 170ºc & that you do not overcook the Brownie as they are best soft & chewy.

Medium Contentspage

Lemon Meringue Cake

125g very soft unsalted butter4 eggs, separated300g plus 1 teaspoon caster sugar 100g plain flour25g cornflour1 teaspoon baking powder1/2 teaspoon bicarbonate of soda

Zest of 1 lemon4 teaspoons lemon juice2 teaspoons milk1/2 teaspoon cream of tartar150ml double or whipping cream 150g good quality lemon curd

Makes 8 Slices

Preheat the oven to gas mark 6/200°C.

Line and butter two 21cm sandwich tins.

Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again. Divide the mixture between the prepared tins.

You will think you don’t even have enough to cover the bottom of the tins, but don’t panic – you have.

Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g of sugar. Divide the whisked whites between the two sponge-filled tins, spreading the meringue straight on top of the cake batter. Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.

Ingredients:

Method:

With a cake-tester, pierce the cake that has the flat meringue topping to check it’s cooked all through. No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.

Unmould the flat-topped one on to a cake stand or plate, meringue side down.

Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.

Medium Contentspage

Butterscotch Pie5 oz. /125 gms. shortcrust pastry6 oz. /150 gms. brown sugar2 tablespoons of cornflour3 tablespoons of flour½ teaspoon of saltGenerous pint or ½ litre of milk

2 large eggs1½ oz/40 gms. butter1 teaspoon of vanilla essence1½ oz. /40gms. caster sugarCherries & angelica to decorate

Make the pastry case, cook and cool.

Place the brown sugar, cornflour, flour and salt in a heavy saucepan or double boiler. Gradually blend in the milk, stirring constantly. Cook slowly, stirring well, until thickened. Cover & continue to cook very slowly, stirring now & again for a further 15 minutes.

Stir a little of the hot (not boiling) liquid into the beaten egg yolks, and then add this to the mixture in the saucepan. Cook for two minutes stirring constantly (do not allow to boil). Remove form heat, add butter; cool; add vanilla essence.

Pour into the pastry crust. Whisk the egg whites until stiff, fold in the caster sugar. Pipe or spread over the filling and put in a moderately hot oven, (400°F, 200°C, Gas Mark 6,) for 8 – 10 minutes. Decorate with cherries and angelica and serve hot.

Ingredients:

Method:

Easy Contentspage

Ultimate Chocolate Cake200g good quality dark chocolate - about 60% cocoa solids200g butter cut in pieces1 tbsp instant coffee granules85g self-raising flour85g plain flour1⁄4 tsp bicarbonate of soda200g light muscovado sugar200g golden caster sugar

25g cocoa powder3 medium eggs75ml buttermilk (5 tbsp)Grated chocolate or curls, to decorate For the ganache:200g good-quality dark chocolate 284ml carton double cream (pouring type)2 tbsp golden caster sugar

Prep takes about 30 mins. Ba king 60-90 mins. Icing time extra. Very much worth it!

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have

Ingredients:

Method:a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25 to 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Medium Contentspage

Pancake for one

1 egg 1 dl milk 2 tablespoons plain flour

Very quick and easy to prepare when you have a hungry child who wants food right this minute.

Whisk one egg with a fork in a little bowl

Add 1dl milk Add 2 tablespoons of flour. It's better to sift the flour but it's not essential. You can do the above the other way round (milk, flour then egg) and it works just as well.

In an ideal world you should let the batter rest for a bit, but I often don't do this if I'm busy and I haven't noticed any difference.

Heat up a pan. Doesn't have to be a fancy crepes pan. Put some butter in the pan, let it fry a few seconds but don't let it get brown, pour a little ladle of batter.

Fry a few minutes on each side till it's golden brown. It makes between 2 and 3 pancakes.

Nice sweet and savoury, so feel free to add anything you like to it.

Ingredients:

Method:

Easy Contentspage

Pavlova

8 egg whites (room temperature)1 dessert spoon vanilla1 dessert spoon malt vinegar2 cups caster sugar

Makes a huge serving for a crowd Shape your mixture on the oven tray to fit your serving plate. Put all the ingredients except sugar into 1 bowl

Beat until stiff gradually adding the sugar. Takes about 15-20 mins of beating in an electric mixer.

Tip the mixture onto a lined oven tray and shape using a spatula or long palette knife. The shape won't change much once it has cooked.

Cook for 30 mins in a preheated oven at 150ºC

Turn the oven down to 100ºC and cook for another 60 mins Turn off oven and leave to cool in the oven.

You can leave to cool in the oven overnight Decorate with all your favourite toppings - my favourite is wipped cream mixed with yogurt topped with fresh berries.

Ingredients:

Method:

Medium Contentspage

Baileys Cheesecake

100g butter250g digestive biscuits600g full fat cream cheese1 mini shot of Baileys100ml icing sugar300ml double cream, whipped100g grated chocolate

To garnish (optional):200ml double cream, whippedCocoa powder to dust

1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.

2. Remove from the heat and press into the bottom of a lined 10cm springform tin. Place in the fridge and allow to set for one hour.

3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Baileys and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuit base.

4. Refrigerate and allow to set for a further two hours. Once set, you can decorate with whipped cream and dust with cocoa to garnish if you wish.

Ingredients:

Method:

Easy Contentspage

Crunchies

1 cup oats1 cup sugar1 cup coconut1 cup flour125g margerine / butter2 dessertspoons syrup1 teaspoon bicarb

Melt margerine and syrup together in the microwave.

In a large mixing bowl, mix all the dry ingredients together and then add the margerine and syrup.

Press into a greased shallow baking tray and bake for 20 - 25 minutes at 180 degrees.

Cut into squares and eat!

If you want to rather make chocolate crunchies, add a heaped tablespoon of cocoa powder to the above mixture before baking. Also, once it's out the oven, make a water based icing with icing sugar, a teaspoon of vanilla essence, a teaspoon of coffee powder and a tablespoon of cocoa. Spread this over, then cut into squares and enjoy!

Ingredients:

Method:

Easy Contentspage

Oreo Ice Cream

500ml full cream3 egg yolks375ml tin condensed milk4 teaspoons vanilla essense+/- 12 Oreo biscuits, crushed

Line a 23 x 13 cm loaf tin with foil, leaving enough overhang to cover the top.

Whip the cream until soft peaks form and set aside.

In another bowl, beat the egg yolks until thick and pale.

Stir in the condensed milk and vanilla. Fold in the crushed Oreos and the whipped cream.

Pour into the loaf tin, cover with foil overhang and freeze until firm (+/- 6 hours).

To serve, remove the ice cream from the tin and peel off the foil. Cut into thin slices with a sharp knife and serve immediately.

Ingredients:

Method:

Easy Contentspage

Toblerone Cheesecake

2 tubs of cream cheeseCaster sugar to taste 75ml of double cream ½ tsp of vanilla essence 2 medium Toblerone bars, chopped up Half pack of digestive biscuits Butter to bind

Round tin Rolling pin

Crush biscuits in a bowl using the end of a rolling pin

Add melted butter, enough to make the mixture bind together.

Press firmly into the base of the tin to create a solid base. Put in freezer for 5-10 mins

Pop the cream cheese into a bowl and add the vanilla essence, cream and sugar to taste - keep trying until it's as sweet as you want it

Stir in most of the chopped Toblerone, but keep some back for the top

Take the base out of the freezer and add the mixture on top - spread out evenly

Add chopped Toblerone to the top to decorate

Ingredients:

Method:

Easy Contentspage

Baked Raspberry cheesecake

10-12 digestive biscuits (or you could do half ginger nuts)50g melted butter600g cream cheese2 tbsp plain flour175g caster sugar

Vanilla extract (few drops)2 eggs + yolk of a further egg142ml pot of soured cream300g punnet of raspberriesicing sugar

Serves 8 generously - very yummy!

Heat the oven - Gas mark 4, 180c, or 160 (fan).

Crush the biscuits in a processor or in a bag with a rolling pin.

Mix with the butter and press firmly into a 20cm springform tin and bake for 5 mins. Cool.

Beat the cream cheese, with the flour, sugar, the vanilla extract, eggs, the yolk and soured cream until light and fluffy.

Stir in half of the raspberries and pur into the tin.

Cook for 40mins and check it's set. It should be slightly wobbly in the centre. Leave in the tin to cool.

Keep a few raspeberries for the top and put the rest in a pan with the icing sugar. heat until juicy, then squash with a fork. Push through a sieve.

Serve the cheesecake with the fresh raspberreis on top and the sauce drizzled over.

Ingredients:

Method:

Easy Contentspage

Coconut and cherry slices

150g cooking chocolate 50g margarine 100g caster sugar 1 egg 50g glace cherries 100g desiccated coconut

Heat oven to 170 degrees cel.

Gas mark 3-4 Line a tin with foil

Melt chocolate in a bowl over pan of hot water then spread it over the foil and leave to cool.

Beat together the margarine & sugar until light and fluffy then mix in the egg.

Chop up the cherries and add to mixture along with the coconut.

Spread the mixture over the cooled chocolate and bake for 15-20 minutes.

Leave to cool in the tin and when biscuit is cold, cut into slices

Ingredients:

Method:

Easy Contentspage

Treacle Tart

Sweet Pastry600g Golden syrup170g Fresh breadcrumbs120g Ground Almonds2 Large Egg300ml Double cream8 tblsps Apricot jam

Makes 1 Tart at 12 portions per tart

Butter & flour a 12” tart case.

Roll out the pastry & place in the tart case. Leave to rest in the fridge for 15 mins.

Mix the golden syrup, breadcrumbs, almonds, egg & cream in a blender until smooth.

Spoon the jam over the bottom of the base & then add the syrup mix ensuring an even spread.

Bake at 180°C for 15mins then lower the heat to 150°C & bake for 45mins longer. Trim the edges & allow to cool.

Serve with a citrus crème anglaise & coconut ice cream. Finish with mint.

Ingredients:

Method:

Easy Contentspage

Espresso Prunes

500g Prunes2tbsp Espresso coffee300g Caster sugar2tbsp BrandyWhipped creamMascarpone cheese

Dissolve the espresso coffee in 125ml of boiling water, then strain into a saucepan. Add the sugar, brandy and 500ml water and bring to the boil, stirring until the sugar has dissolved.

Add the prunes and gently simmer for 30 minutes until you have a thick, syrupy liquid.

Serve with whipped cream folded in with mascarpone cheese.

Divine!

Ingredients:

Method:

Dead EasyContents

page

Lou’s Lemon & Polenta Cake

200g butter4 lemons200g caster sugar3 eggs200g ground almonds100g fine polenta1tsp baking powder6 extra tablespoons of caster sugar

Preheat oven to 170 C, Lightly grease and line a round or square cake tin

Beat butter and sugar, until light and fluffy. Then slowly add the eggs one by one beating well. Add a small amount of ground almonds if the mixture starts to curdle.

Add the remaining ground almonds and beat well.

Stir in the polenta and baking powder

Grate in the zest of one lemon and juice of half a lemon

Mix well and scrape the mixture into the tin, bake on the middle shelf for between 45 mins to 1 hour.

While the cake is baking, grate the rind of two lemons and squeeze the juice from 3 and ½ lemons. Add to a saucepan with 6 tablespoons of sugar. Stir to combine and heat gently under the sugar dissolves.

Ingredients:

Method:When the cake is cooked, remove it from the oven and prick all over with a skewer – pour over the lemon syrup to soak in, it will look like there is too much syrup but it will soak in.

Leave to cool in the tine, then remove – you might need to fill the centre with a few flowers to fill in the slight dip or place some fresh lemon slices in the centre.

ContentspageEasy

Chocolate Fudge Brownie

840g Dark Chocolate 70%9 Large eggs6 Teaspoons vanilla essence flavouring840g Soft dark brown sugar240g Flour4½ Teaspoons baking powder2 Pinches of salt600g Unsalted butter300g Pecans

32 portions

Preheat the oven to 170ºc.

Butter & line with greaseproof paper a 30cm by 50cm by 6cm deep baking tray.

Chop the chocolate into small pieces.

Melt half the chocolate & all of the butter in a thick based mixing bowl over a bain-marie.

In a mixer whisk together the eggs, vanilla essence & sugar until pale & doubled in size.

Sift the flour, baking powder & salt together & fold into the egg/sugar mix .

Combine the melted chocolate & the egg/sugar mix.

Crush the pecans so they are small enough to eat. With the remaining chocolate fold into the other ingredients then pour into the greased tray.

Ingredients:

Method:Bake for 40 mins, until a skewer entered into the centre comes out clean.

Cool & cut into squares.

Serve with chocolate sauce, citrus cream, pecan brittle & vanilla ice cream.

It is important that the temperature of the oven does not exceed 170ºc & that you do not overcook the Brownie as they are best soft & chewy.

ContentspageEasy

Chilli spiced chocolate fondant

170g Unsalted butter180g Dark chocolate 70g Plain flour 6 medium Eggs220g Caster sugar1 or 2 Red chillies (to your preference)

Serves 6 people

Preheat the oven to 200°C.

Finely dice the red chilli.

Break the chocolate into pieces and place in a bowl. Add the butter and place the bowl over a pan of simmering water. Melt the butter and chocolate together and mix well. Remove from the heat and allow to cool.

Beat the eggs and sugar together until light and fluffy. Add the chopped chilli and then slowly add the melted chocolate and butter. When all is combined, fold in the flour.

Cover a flat baking tray with parchment paper. Place 6 stainless steel rings on the baking tray lined with strips of baking parchment and then fill to the 3/4 mark with the chocolate mix. Bake in the oven for 6-8 minutes.

Serve with a light dusting of cocoa powder and icing sugar.

Ingredients:

Method:

ContentspageEasy