This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.
Preparation: 20 mins
Cooking: 2 mins plus soaking time
250g fine bulgur wheat
Tomatoes are everywhere at the moment, of all colours, shapes and form. It is a pleasure to the eye and to the taste buds. I like to use cherry tomatoes for these tartlets but feel free to use any yellow, green or other red tomatoes, the important thing is that they are ripe. You can also make one large tart instead of 4 small ones, in which case add a few extra tomatoes.
Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence.
Preparation: 25 - 30 mins
Cooking: 35 - 40 mins
200g whole skinned almonds
200 g dark chocolate, minimum 70 per cent cocoa solids, broken into squares
200g salted butter, plus extra for greasing cake tin
4 eggs, separated
200g caster (superfine) sugar
For the perfectly gooey, fudgey chocolate brownie, this is the only recipe you will need.
Really simple to master, and although quite decadent, it is hard to stop yourself eating one
whole batch by yourself, which is why I always make two!
Preparation: 15 minutes
Cooking: 30-35 minutes
Makes: 6 large brownies
225g dark chocolate, broken into small pieces
120g unsalted butter
100g dark chocolate
3 medium bananas
160g light brown sugar
Pinch of salt
2 large eggs
150g self-raising flour plus 1 extra tbsp (for the bananas)
For the icing:
150g smooth peanut butter
225g cream cheese
1 tsp vanilla extract
300g icing sugar
A few drops of whole milk
Flake bars – optional for decoration
The foreleg of lamb (actually the forequarter of the shoulder) was originally kept for the Temple sacrifices in the times of the Old Testament. It makes a beautifully succulent roast. Rosemary and lemon are a great combination that transforms the joint of lamb into tender mouth-watering slices of meat. I serve it with roast potatoes.