Cover the dates with boiling water and set aside to soften for 30 mins.
oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking
parchment. Drain the dates, reserving the liquid, then whizz the dates
to a purée with 100ml of the soaking liquid.
the egg whites in a large bowl with an electric whisk until stiff peaks
hold on the end of your whisk. Add half the sugar and beat until thick
another bowl, beat the yolks and remaining sugar until pale. Whisk in
the mashed date mixture, then fold into the egg white mixture until well
combined. Mix the flour, baking powder and cocoa with a pinch of salt.
Sprinkle over the wet mixture and very gently fold in until well
combined. Gently scrape into the tin and spread to the edges. Bake for
35-40 mins until a skewer poked in comes out clean.
mix the custard powder, sugar and cocoa together in a saucepan. Stir in
dribbles of milk until you get a smooth paste. Gradually add more milk
until it’s all incorporated with no lumps. Put over a medium heat and
warm, stirring constantly, until thick and just bubbling.
Cut the warm cake into slabs and pour over the hot chocolate custard to serve.
1kg skinless halibut fillets, cut into large chunks
400g large raw prawns
handful flat-leaf parsley, chopped
For the garlic toasts
1 large ciabatta loaf, cut into 1cm slices
5 tbsp olive oil
2 garlic cloves, halved
Prep:35 minsCook:50 mins
To make the garlic toasts, drizzle the
bread with oil, then griddle or grill until
golden all over. While the toasts are still
hot, rub them with garlic and set aside.
Heat the oil in a wide, deep frying pan.
Add the onion and cook over a gentle heat
for 5 mins until softened. Stir through the
garlic and chilli and cook a couple of mins
more. Add the tomato purée and tomatoes.
Turn up the heat and cook for 10-15 mins,
stirring until the tomatoes are pulpy. Pour
over the wine and cook for 10 mins more
until most of it has boiled away.
Add the fish stock and orange zest and
heat until gently simmering. Nestle the
halibut chunks into the liquid and cook
for 5 mins. Add the clams and prawns
and cook for 5 mins more until the fish
is cooked through and the clams have
opened (discard any that haven’t).
Sprinkle the parsley over the stew
and serve with the garlic toasts.
about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
425ml chicken stock
200g shelled broad beans (about 800g/1lb 12oz before podding)
2 tbsp chopped fresh dill
Cook:1 hr - 1 hr, 15 minsIncluding podding the beans
the rice thoroughly, then leave to drain until needed. Melt half of the
butter with the oil in a large pan or paella pan and fry the onion
gently, stirring occasionally, for about 7 minutes until translucent,
add the garlic and spices and stir fry for about 30 seconds, then add
the chicken. Stir fry lightly for a few minutes on a high heat until the
chicken loses its glassy look and is tinged brown (if you’re using
chicken thighs, stir fry for 5 minutes more). Tip the drained rice into
the pan, and stir fry for a final 30 seconds, until the rice is coated
with the juices in the pan.
in the stock and stir in the beans. Season generously with salt and
pepper and bring to the boil, then put the lid on tightly and turn the
heat down as low as it will go (use a diffuser mat if you have one).
Leave to simmer for 10-12 minutes, without stirring, until the stock is
absorbed and the rice and chicken are tender. Check now and then towards
the end of cooking, to make sure the rice hasn’t boiled dry. Stir in
the dill and the remaining butter just before serving.