70 g dark (70%) chocolate
30 ml whisky
30 ml strong fresh espresso
1 egg, separated
150 ml whipping cream
Cocoa powder to dust
mini cinnamon doughnuts, to serve
1. Melt the chocolate and stir
in the whisky, espresso and egg yolk until smooth.
2. Whip the cream to soft peaks. Whip the egg white
3. Fold together cream and egg white.
4. Fold half the cream mixture into the chocolate mixture
and pipe into espresso cups.
5. Top with the remainder of the cream mixture. Chill.
6. Dust with cocoa powder before serving. (Makes 4 espresso
8. Serve with warm mini cinnamon doughnuts.
7. NB recipe uses raw egg whites and may be unsuitable
for infants and the infirm.
2 tbsp/30 ml
1 onion, chopped
1 small carrot, chopped
1 stick celery, chopped
1 clove garlic, crushed
2 tbsp/30 ml chopped parsley
1/4pt/150 ml white wine fresh
1 400g can chopped
1/2pt/300 ml fish stock
8oz/225g cod or haddock fillet
8oz/225g monkfish fillet
12oz/350g cleaned mussels
40z/100g cleaned scallops
chopped parsley, to serve
1. Heat the oil
in a large pan.
2. Fry the onion, carrot, celery and
garlic for 5 minutes.
3. Add the parsley and wine and cook
for 5 minutes.
4. Stir in the tomatoes and stock, cook
for a further 20 minutes.
5. Add fish, cut into thick slices,
6. Season and cook 15 minutes more.
7. Serve garnished with parsley and
fried bread triangles.
8 oz/225g self
1 tsp/5 ml baking powder
2 tbsp/30 ml castor sugar
3 tbsp/45 ml natural yoghurt
1/4pt/150ml whipped cream
icing sugar, for dusting
1. Sift the flour
and baking powder with a pinch of salt
into a bowl.
2. Rub in the butter and stir in the
3. Stir in enough yoghurt and milk to
make a soft dough.
4. Knead very lightly on a floured surface
and cut out scones.
5. Transfer to a greased baking sheet
and brush tops with more milk or beaten
6. Bake in a very hot oven (425F/Gas
8/225C) for 10- 12 minutes.
7. Cool on a wire rack
8. To serve sandwich with cream and
jam and dust with icing sugar.
9. Best eaten the same day.
1 onion, diced
1 lb/450g minced beef
1 tsp/5 ml garlic purée
2 tomatoes, chopped
½ pint/300 ml stock
1 tbsp/15 ml tomato purée
1 tsp/5 ml chilli
1 (400g) can red kidney beans, drained
crisp tortilla shells
1. Fry the onion,
garlic and beef in its own fat until
browned and crumbly.
2. Stir in tomatoes and cook for 3 minutes.
Add stock, tomato purée and chilli.
3. Simmer for 10 minutes. Add seasoning
and drained beans.
4. Cook for a further 10 minutes until
5. Serve beef in warmed tortilla shells,
topped with olives
and grated cheese. Serve with sour cream
tbsp/45 ml golden syrup
3 tbsp/45 ml marmalade
2 tbsp/30 ml lemon juice
1. Lightly butter
a 1.2litre/2 pint pudding basin.
2. Cream the sugar and margarine together
until light and
fluffy. Gradually beat in the eggs,
mixing very thoroughly
after each addition.
3. Fold in the marmalade and flour.
Spoon into the prepared
basin and cover with pierced plastic
4. Cook on Full Power in a microwave
(800W) for 3 ½
minutes then leave to stand for 3 minutes
the sauce. Atlernatively steam over
simmering water for 1
5. Place all the sauce ingredients in
a small bowl and cook
on Full Power for 2 minutes. Stir until
6. Turn out the pudding on to a warmed
plate. Pour a little of
the sauce over and serve hot.
¼ small celeriac root, trimmed
3 tbsp/15 ml freshly chopped mint
1 lemon, finely grated rind
1 tbsp/15 ml
1 tbsp/15 ml apple juice
1 tsp/5 ml lemon juice
ground black pepper
1. Peel carrots
thinly. Trim the courgettes. Using a
vegetable peeler, pare both the vegetables
into long, wafer-thin strips.
2. Thickly peel celeriac. Cut into small
dice and mix with the vegetable ribbons.
3. Place vegetables in iced water and
chill for at least 30
minutes. Strips will become crisped
4. Drain vegetables and mix in mint
and lemon rind. Whisk
together oil, apple and lemon juice,
seasoning with pepper and salt.
5. Arrange vegetables on serving plates.
Pour a little dressing over just before