SPICED APPLE AND CRANBERRY CHOCOLATE ROULADE

Ingredients
150g plain chocolate
3 tbsp water
4 large eggs, separated
100g Fruisana Fruit Sugar

For the filling;
2 small bramley apples
100g cranberries
50g Fruisana Fruit Sugar
½ tbsp ground cinnamon
200ml double cream
Chocolate leaves

Method
Preheat the oven to 180°C(electric)/160°C(fan), 350°F, Gas Mark 4.

Break the chocolate into pieces and place with the water in a saucepan, over a gentle heat to melt.In a bowl whisk together the egg yolks and Fruisana until creamy and thick. Then whisk in the warm melted chocolate.

In a clean grease free bowl whisk the egg whites until stiff and then fold into the egg yolk mixture.

Pour the mixture into a greased and lined swiss roll tin 20 x 30cm (8 x 12 inch).

Bake in the oven for 25-30 minutes until evenly risen and firm to the touch. Then remove from the oven.

Leave to stand in the tin for 10 minutes then cover with a clean tea-towel and leave for 4 hours (to allow it to set and become pliable).

Peel and slice the bramley apples and place in a saucepan with the cranberries, cook until softened. Stir in the Fruisana and the ground cinnamon. Leave to cool.

Whip the double cream until firm and then stir in the apple mixture.

Turn the roulade onto a piece of greaseproof paper lightly sprinkled with Fruisana. Carefully remove the lining paper.

Spread the cream mixture evenly over the roulade and roll up like a swiss roll. Store in the fridge until required.

FABULOUS VANILLA FAIRYCAKES

Ingredients

150g Caster sugar

150g Self raising flour

150g Butter or soft margarine (room temperature)

3 Medium eggs

2 tsp Nielsen-Massey Vanilla Extract

150g Icing Sugar

Water to mix

You will need: 24 Paper cake cases & 2 Fairy cake baking trays

Method

Place your paper cake cases into your trays and leave to one side.

Cream your butter and sugar together in a bowl until the mixture turns white and fluffy. Slowly add beaten eggs and vanilla extract while whisking continuously. Sift the flour into the mix and then carefully fold in until it is all combined.

Spoon mixture into cases and bake at 180°C, 350°F, Gas Mark 4 for 20-25 minutes until spongy to the touch and golden brown. Leave to cool.

Meanwhile mix your icing sugar with a little water until smooth a quite thick.

To serve spread a little icing onto the cooled fairy cakes and finish with a topping of your choice, e.g. Chocolate sprinkles.

FRUITS OF THE FOREST TART

Ingredients
100g pkt hazelnut kernels, toasted
300g (10oz) plain flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
Grated zest of 1 lemon
75g (3oz) icing sugar
1 large egg yolk
120ml (4fl oz) Filippo Berio Olive Oil
1 tbsp lemon juice

500g frozen Black Forest fruits
4 tbsp berry fruit cordial e.g. raspberry, fruits of the forest
2 tbsp cornflour
Icing sugar for dusting

Method
Put the frozen fruits into a large bowl, pour the cordial over then leave to thaw and marinate overnight.

Place the nuts in a food processor with half of the flour and chop finely. Add the remaining flour, cinnamon, baking powder and lemon zest and pulse to mix. Finally, add the egg yolk, olive oil, lemon juice and 5 tbsp warm water and pulse until the mixture comes together. Lightly knead the dough then divide into 2 balls, one slightly larger than the other. Knead the large portion into a smooth round then roll out and line a 23cm (9 in) metal flan tin, trim the excess from the edge then place in the refrigerator for 1 hour.

Gather up the trimmings and add to the other portion of dough and knead together, wrap and chill.

Meanwhile, strain the fruit juices into a pan, blend the cornflour with 2 tbsp water, then add to the juices. Bring to simmer and stir until completely thickened. Pour over the fruit and fold together, allow to cool.

Heat oven to 190°C, 375°F or Gas Mark 5.Spoon fruit filling into the pie crust. Roll out the remaining dough quite thickly and, using a sharp knife or fluted edge pastry wheel, cut 10 strips about 1.25cm (1/2in) wide. Carefully lift five strips, and place evenly spaced across the fruit, give the tin a turn and lay the other five across the first five to make a lattice pattern. Trim the edges and press the pastry onto the base.Bake for 30-35 minutes, or until the pastry is golden brown. Cool before removing from the tin, dust with icing sugar before serving.

Serves 8 -10
Preparation: 45 minutes, plus marinating and chilling
Cooking time: 30-35 minutes

ROAST PEACHES WITH WHITE CHOCOLATE SAUCE

Ingredients
For the peaches:
4-6 ripe peaches
40g unsalted butter, melted
3 tablespoons caster sugar

For the Sauce:
1x 100g bar Divine White Chocolate
175ml milk
1 Vanilla Pod
3 Large Free Range Egg Yolks
20g caster sugar

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6 and grease an ovenproof dish.

With a small sharp knife make a small nick in the skin of each peach right at the top. Put the peaches in a large heatproof bowl and pour over enough boiling water to cover, leave for 10 seconds. Remove the peaches one at the time and peel off the skins. Roll the peaches one at a time in the melted butter and then in the sugar and stand them upright in the oven dish. Roast in the oven for 25 minutes until golden and soft but not falling apart. Remove and leave to cool slightly.

Meanwhile, make the sauce: break up the chocolate and melt gently. Remove from the heat and leave to cool until needed. Put the milk into a pan, split the vanilla pod and add to milk then heat the milk until it steams then remove from heat.

Put the egg yolks and sugar into a heatproof bowl and beat well with a wooden spoon until very pale. Pour on the hot milk stirring constantly. Remove the vanilla pod and scrape some of the seeds onto the egg mixture. Pour the mixture back into the pan and heat gently over a low heat until it thickens slightly. Do not boil. Remove from heat and stir in melted chocolate.

Serve the peaches slightly warm with the warm sauce poured over.

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SPANISH ROAST LAMB

Ingredients
1.5 kg (3 ½ lb) leg of lamb
2 tablespoons of olive oil
Salt
Freshly ground black pepper
1 teaspoon fresh thyme
2 cloves of garlic finely sliced
1 wineglass of dry white wine
300 ml (½ pint) of water
2 tablespoons of wine vinegar
Juice of 1 lemon

Potatoes (the quantity just depends on how much you want to cook with the lamb)
1 or 2 large onions
4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour)

Method
Preheat the oven to 230°C, 450°F, Gas Mark 8.

Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.

Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.

Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.

Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.

Place in the preheated oven for 15 minutes. Then turn the heat down to 190ºC, 375ºF, Gas mark 5 and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.

For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!

Traditionally in Spain this would be served along with the potato that is cooked with it but you might choose to serve it with some roast potatoes and vegetables of your choice.

Serves 4-6

FLOURLESS CHOCOLATE BROWNIES

Ingredients
225g dark chocolate, 70% cocoa solids
3 eggs, beaten
225g butter
150g ground almonds
2 teaspoons vanilla extract
100g chopped walnuts
200g caster sugar

Method
Preheat oven to 170 °C, 335 °F, Gas Mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.

Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.

Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.

Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.

Makes 16 squares

BAKED SEA BASS WITH SWEET POTATOES & RED WINE DRESSING

Ingredients

1x1.6kg (3 1/2lb) Whole line-caught bass, scaled and gutted

Olive oil

Salt and freshly ground pepper

The Sweet potatoes:

4 - 5 tbsp olive oila pinch or two of dried red chilli flakes

2 medium sweet potatoes, peeled and cut into 2cm (3/4in) cubes

For the dressing:

1 small red onion, peeled and very finely chopped

3 tbsp red wine vinegar

3 tbsp Japanese rice wine

2 pinches caster sugar

6 tbsp extra virgin olive oil

4 tbsp chopped parsley

Method

Place the olive oil for the sweet potatoes in a large wok and heat. Preheat the oven to 230°C, 450°F, Gas Mark 8.

Add the chilli flakes to the hot oil, then the sweet potatoes, and coat these well with the olive oil and chilli. Season well then turn the heat right down. Cover the lid. (Most large saucepan lids will not fit into a wok, but don't worry too much, it just needs to cover the food. You can use foil if you prefer.) They will probably cook in 20 minutes.

While they are cooking, cut the fins off the bass with a pair of scissors, leaving the head on. With a sharp knife, neatly score the fish one way right down its length, just under the skin.

Place the fish in a large baking tray. Drizzle over a little olive oil and season well. Bake for about 20 minutes.

Meanwhile, place all the ingredients for the dressing, apart from the parsley, in a bowl, and season well. Add the parsley and mix well.

After about 20 minutes, check the potatoes: they should be soft. If cooked, remove from the stove and season again. Keep warm.

To test the bass is cooked, use two spoons to gently pull the flesh apart. The flakes should fall apart, with a little resistance, but not be over-cooked. If the fish is not cooked, cover with foil and leave to rest for 10 minutes.

Spoon the sweet potatoes around the outside of the fish, then spoon over all the dressing. Take the whole tray to the table, and let everyone help themselves. The only addition I'd recommend is crisp green salad, with plenty of cucumber, cress, watercress, and spring onion, lightly dressed with lemon juice and olive oil.

Serves 4-6

SMOKED HADDOCK FISHCAKES

Ingredients
600g potatoes, roughly chopped
400g undyed smoked haddock fillet
3tbsp olive oil
1tbsp capers, drained and chopped
Grated zest of 1 lemon
½ tsp Mixed Herbs
1 medium egg yolk
Plain flour, for dusting
Lemon wedges, to serve

For the lemon mayo:
150g good-quality mayonnaise
Lemon juice, to taste
Lemon zest, to decorate

Method
Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.

Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.

Gently fold the haddock, capers, lemon zest, herbs and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Meanwhile, spoon the mayo into a bowl. Mix in the lemon juice, salt and pepper to taste. Sprinkle with lemon zest and cover and chill until needed.

Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the lemon mayo, lemon wedges and a mixed salad, if you like.

Serves 4

APPLE & BLACKBERRY CRUMBLE

Ingredients
For the Filling:
Three large Bramley apples
1½ oz butter
12 oz ‘full and ripe’ blackberries
5 oz caster sugar
Pinch of cinnamon or cloves
2 oz cold water

For Crumble:
4 oz unsalted butter, diced
8 oz plain flour
4 oz caster sugar
A small quantity of brown sugar
Icing sugar to dust crumble with

Method
Preheat oven to 180 °C, 350 °F, Gas Mark 4.

For the Filling
First, freeze the butter for around 3 hours, then dice into cubes about ¼inch in size. Peel, core and dice the apples into pieces around ½inch cubes, and place into the fridge.

Now add the 2 oz of water to a saucepan, add butter and the heat until melted; then add the apple chunks and gently sauté, add cloves, if using sugar and the pinch of cinnamon, continuing stirring until apples are ‘soft’ but not too ‘splishy,’ add the blackberries to the apples and stir very gently. Remove from heat after about three minutes.

For the Topping
Thoroughly mix the flour and sugar, then place the chilled-diced butter into the mix and allow to come up to room temperature, then using a knife, ‘cut’ the butter into the mixture until very crumbly. The crumble needs to be very fine.

Spoon the fruit into a shallow round or oval oven-proof dish. Sprinkle crumble mixture over the top of fruit until fruit is covered. Dust over with a very little amount of brown sugar.

Place in preheated oven and cook on centre shelf for 15-30 minutes or until the crumble is a light golden brown. Dust off the top with icing sugar.

Serve with fresh dairy cream or creamy custard.