Eat In Tonight

½ shot freshly squeezed lemon juice
½ shot Cointreau (triple sec)
½ shot sugar syrup
brut champagne

Glass: Flute

Pour ingredients into a chilled glass.

Tasting notes: this drink does indeed give champagne ‘vavavoom’.

serves 4

Preheat the oven to 150°C (gas mark 3, 325°F). Place the milk, double cream and tea bags in a saucepan and heat very gently to just below boiling point. Whisk in the sugar until it dissolves. Remove from the heat and leave to infuse for 2 minutes, then take out the tea bags.

Beat the egg yolks until pale and frothy, then pour the milk mixture over the eggs and whisk well. Strain through a fine sieve and pour into four ovenproof tea cups. Place the cups in a roasting pan half-filled with hot water and bake for 15-20 minutes, until just set. Remove from the oven and refrigerate until cool, then serve topped with cinnamon sticks.

serves 4

Place the sugar, wine and 500ml water in a saucepan with the lemon rind and vanilla pod and seeds, and heat gently until the sugar has dissolved. Add the fruit and cook for 5 minutes until just tender.

Remove the fruit from the syrup and set aside, then bring the syrup to the boil and simmer until reduced by half. Pour the syrup over the fruit (allow it to cool first if you prefer a cold dessert), add the kirsch and serve with shortbread fingers.

serves 4-6

Heat the olive oil in a pan, then add the chopped onion and cook for 3-4 minutes, stirring often, until softened but not browned. Pour in the stock and bring to the boil, then lower the heat, add the frozen peas and simmer for about 3 minutes.

Remove and discard the thicker stems from the watercress, the nstir the rest into the pan. Cook for about 1 minute, then transfer to a blender and process so there is still a bit of texture. Season with salt and pepper. Return to the pan, heat through and serve with a crusty bread.

serves 4

for the dressing

Blanch the beans in boiling water for 1 minute, then drain and run under cold water. place in a bowl with the spinach or watercress and add the remaining ingredients (except those for the dressing).

Combine the dressing ingredients, pour over the salad and serve.

makes 500g

Chop the chocolate finely; the pieces should be about the size of gravel. They will melt more successfully if they are all of roughly equal size. A large, heavy cook’s knife will make chopping easier than using a small one.

Put the chopped chocolate in a large heatproof bowl. If the bowl is warm it will help the chocolate to melt. Bring the cream to the boil in a small pan. Just as it reaches boiling point, remove from the heat and pour slowly into the chocolate, beating gently with a wooden spoon. The chocolate should all melt into a thick, glossy, dark-brown cream. If there are lumps left, then you will have to put the bowl over a pan of hot, almost simmering, water until they melt. But take care not to overheat it, which will result in the mixture seperating and curdling.

Place the basin of chocolate in the fridge to stiffen. Depending on the temperature inside your fridge, the mixture will need about an hour to thicken. (It should not set solid, although if it does, just melt it over hot water and refrigerate again.) Now you have a choice: thick, solid, luxurious truffles or softer, lighter ones. If you prefer an unwhipped truffle with a rich texture, then leave the mix as it is. If you like a soft, airy truffle, beat the mixture with an electric whisk for a minute or so until it starts to change colour. It will become paler and fill with air. Overwhipping will curdle the truffle mixture.

Using two teaspoons, scoop out balls of truffle and drop them into the cocoa powder. The size is a matter of choice. Roll them lightly into rounds if you wish, or have them as rough-textured lumps. Roll the truffles in the cocoa, then leave in a cool place for an hour to set.

serves 4

for the filling

Preheat the oven to 200°C (gas mark 6, 400°F). Mix the filling ingredients together.

Cut the apricots or peaches in half and remove the stones. Place the fruit in an ovenproof dish. Spoon the mixture into the centre of each fruit. Sprinkle with demerara sugar and bake for 20 minutes, until just tender and golden. Serve warm with Amaretti biscuits.

Break the chocolate into small pieces so that it melts easily. Put it into a heavy-bottomed saucepan with the coffee and cream. Heat slowly, stirring from time to time, until the chocolate has melted. It is essential that the heat is kept low.

Once the chocolate is softened, stir until smooth, then stir in the butter and pour into a warm jug. Serve warm.

serves 4

Heat the olive oil in a pan, add the leeks and gently sauté until soft. Add the garlic, watercress, spinach or rocket and parsley. Season then add the stock. Bring to the boil and simmer for 10-15 minutes, until tender.

Purée, stir in the crème fraîche, reheat and serve immediately. Garnish with croûtons.

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serves 10

Line the bottom of a 20cm springform cake tin with the Amaretti bicsuits - they should just touch. Sprinkle just enough brandy over them to dampen them slightly (a couple of tablespoons will do). Break the chocolate into pieces and melt in a bowl set over a pan of gently simmering water. Then lightly stir in the diced butter.

Beat the caster sugar and the chestnut puree together. Fold the melted chocolate and butter into the chestnut puree, beating until thick and creamy. Smooth the chocolate truffle mixture over the Amaretti biscuits, then chill in the fridge for a good couple of hours. Drizzle with melted chocolate, returning to the fridge until set.