small jug of really good quality drinking chocolate
sugar, to taste
up a small jug of really good-quality drinking chocolate (I use
Charbonnel & Walker, which is quite expensive, but tastes
fantastic). Make some strong espresso. Third-fill two glasses with the
coffee, adding sugar to taste. Add another third of chocolate. Whisk
some single cream until frothy, pour over the mocha so that it sits on
the top. Drink and enjoy.
1kg roasting potatoes, halved or quartered if large
2 whole garlic heads, halved through the middle
100ml white wine
100ml chicken stock
2 stems rosemary, broken into sprigs
6 bay leaves
1 lemon, cut into wedge
Prep:15 minsCook:2 hrs, 20 mins
Heat oven to 160C/fan 140C/gas 3. Brush
a large roasting tin all over with butter and
smear some over the skin of the chicken.
Place the chicken in the tin and arrange
the potatoes around it. Put the halved garlic
heads in the tin, pour over the white wine
and stock, then cover with foil and place in
the oven. Cook for 1 hr then remove the foil
and give the potatoes a shake. Add the herbs
and lemon wedges, then cook uncovered for
Turn the heat up to 220C/fan 200C/gas 7.
Cook for 30 mins more, then remove the
chicken and potatoes from the pan. Cover
the chicken loosely with foil and leave to rest
on a plate for at least 10 mins before carving.
Keep the potatoes warm. Serve with any
50g walnuts, toasted and finely chopped (a food processor is easiest), optional
200ml very strong coffee (made fresh or with instant), cooled
For the frosting
500g tub mascarpone
2 tbsp light soft brown sugar
cocoa powder or drinking chocolate to decorate
Prep:15 minsCook:30 mins
Cuts into 12 slices
oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the
bottoms with greaseproof paper. Beat butter and sugar together with
electric beaters until pale and creamy. Add the fl our and eggs in one
go and keep beating until evenly mixed. Fold in the walnuts (if using)
and half of the coffee. Spoon the mix into the prepared tins and bake
for 25-30 mins or until golden and well risen.
the cakes in their tins for 5 mins before turning onto a wire rack.
Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp
over the sponges. Leave to cool completely.
the cakes cool, make the frosting. Tip the mascarpone into a large bowl
and beat in the sugar and remaining coffee until smooth and creamy. Use
about half of the frosting to sandwich the sponges together then, using
a palette or cutlery knife, spread the rest of the frosting over the
top of the cake. Decorate with a dusting of cocoa powder or drinking
chocolate. If you’re making this cake to eat at home, it will keep
covered in the fridge for 2-3 days
3 sprigs thyme, leaves removed and roughly chopped
850ml vegetable stock
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained
Prep:5 minsCook:20 mins
the oil in a large saucepan, then gently soften the garlic without
colouring. Tip in the swede, carrots and two-thirds of the thyme, then
pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
a third of the soup into a blender, whizz until smooth, then pour back
into the pan along with the beans. Check for seasoning, then return to
the heat and warm through. Serve sprinkled with the remaining thyme and
some warm, crusty bread rolls.
Cook the quinoa according to pack
instructions. Meanwhile, heat 3 tbsp of the
oil in a wok or large pan, then add the garlic
and quickly fry for 1 min. Throw in the
carrots, leeks and broccoli, then stir-fry
for 2 mins until everything is glistening.
Add the sundried tomatoes, mix together
the stock and tomato purée, then add to the
pan. Cover, then cook for 3 mins. Drain the
quinoa, then toss in the remaining oil and
the lemon juice. Divide between warm
plates and spoon the vegetables on top.
Heat the oil in a frying pan, preferably non-stick.
Add the chicken and fry without moving it until it
takes on a bit of colour. Turn the chicken and cook
on the other side. Continue cooking for 12-15 mins
until the chicken is cooked through. Season all over
with a little salt and pepper.
Halve the tomatoes and throw them into the pan,
stirring them around for a couple of minutes until
they start to soften. Reduce the heat and stir in the
pesto and crème fraîche until it makes a sauce.
Scatter with a few basil leaves if you have them,
then serve with rice and salad or mash and broccoli.
500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
100ml red wine (optional)
1.7l vegetable stock
3 tbsp tomato purée
For the topping
2kg floury potatoes, such as King Edwards
50g cheddar, grated
Prep:30 minsCook:1 hr, 45 mins
To make the sauce, heat the butter in
a pan, then gently fry the onions, carrots,
celery and garlic for 15 mins until soft
and golden. Turn up the heat, add the
mushrooms, then cook for 4 mins more.
Stir in the herbs, then add the lentils. Pour
over the wine and stock – it’s important
that you do not season with salt at this
stage. Simmer for 40-50 mins until the
lentils are very soft. Now season to taste,
take off heat, then stir in the tomato purée.
While the lentils are cooking, tip the
potatoes into a pan of water, then boil for
about 15 mins until tender. Drain well,
mash with the butter and milk, then
season with salt and pepper.
To assemble the pies, divide the lentil
mixture between all the dishes that you
are using, then top with mash. Scatter
over the cheese and freeze for up to two months (see tips,
below) or if eating that day, heat oven
to 190C/fan 170C/gas 5, then bake for
30 mins until the topping is golden.