Summer tomato tart with basil and oregano

By Silvia Nacamulli, July 5, 2013

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.


Rum sultana and crystallised fruit cupcakes

By Fabienne Viner-Luzzato, June 27, 2013

Preparation: 15 mins plus 30 mins soaking
Cooking: 20 – 30 mins
Makes: 24 cakes

100ml old rum
50g sultanas
100g crystallised fruits
3 eggs, separated
150g caster sugar
150g unsalted butter
210g self-raising flour

Heat oven to 160°C and line two 12- hole muffin tins with paper cases.

Dice the crystallised fruits.


Chocolate and Almond Cake

By Katie Caldesi, June 27, 2013

Little nuggets of almonds pack out this dense cake full of wicked chocolate indulgence.

Preparation: 25 - 30 mins
Cooking: 35 - 40 mins
Serves 6–8

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


Chocolate Marble Cake

By Lisa Roukin, June 27, 2013

This beautiful cake will keep for 3 days in an airtight container or freeze for up to 3 months. If freezing, decorate after defrosting.

Preparation: 20-25 minutes plus cooling
Cooking: 40-45 mins
Serves 14-16

250g self-raising flour
Pinch of salt
250g caster sugar
250g unsalted butter, at room temperature
4 large whole eggs, beaten


Gooeyest chocolate brownies

By Ryan Bartley, June 27, 2013

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


Banana and chocolate cake with peanut butter frosting

By Suzy Pelta , June 27, 2013

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


Steph Saffer's Raspberry Truffles

By Steph Saffer, June 20, 2013

75ml whipping cream
150g dark chocolate, chopped
100g frozen raspberries
35g caster sugar
Optional: a splash of raspberry liqueur
Topping of choice, eg cocoa powder and icing powder

Preparation: 30 minutes plus 2-6 hours chilling
Makes approx 30-40 depending on the size



Chocolate Torte

By Shaun Hill, June 20, 2013

Preparation: 1 hour 30 minutes plus cooling
Serves: 8

225g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
225g unsalted butter
340g caster sugar
6 medium free-range eggs
1 drop vanilla essence
160g ground almonds
140g white breadcrumbs

Ganache icing
110g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
125g icing sugar


Rosemary and lemon roast foreleg of lamb

By Denise Phillips, June 13, 2013

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.

Preparation time: 15 minutes


Living the Dolce Vita in Venice

By Richard Ehrlich, June 6, 2013

Please don’t hate me: I recently spent six days in Venice. In my defence, I would note that it was for the annual wedding anniversary trip that my wife and I take, and that she hadn’t been there since she was 15.

So she was owed a trip. I, the undeserving, simply tagged along.