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.
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.
Make this delicious relish at least a month before you want to use it as it will take time for the flavours to develop.
Preparation time: 1 hour
Cooking time: 90 minutes
700ml malt vinegar, and a little extra
2 tbsp coriander seeds
Pinch of salt
510g cauliflower, broken into small florets
1 280g jar silver skin pickled onions
3 tbsp mustard powder
3 tbsp plain flour