Though simple, this classic Alpine cake from the Savoie is a true delight. It's feather light with a hint of citrus and a lovely crust that begs to be smothered in cream and cherries.
This lava pudding is intense, fudgy and utterly decadent. Under the chocolate crust is a pool of chocolate sauce. To turn this into a delicious Mocha lava pudding, swap the boiling water in the sauce for strong, freshly brewed coffee.
From Accountant to Candy Maker, Eric Torres-Garcia is the author of Cocoa Bombs. Here he tells us a little more about the new book, the cocoa bombs obsession and going viral on TikTok.
Leftover roasties, or any crispy, crunchy potato for that matter, are brilliant re-heated and re-crisped. So, get going with this winter salad and see what you think!
This mixed grain, nut and canned fruit salad is delicious served as a summery main course or side dish. It’s flexible too, as you can swap out the pouch of pre-cooked mixed grains for Puy lentils or a couple of cans of drained chickpeas.
These moist and crumbly gluten-free brownies are completely delicious and you’d never know they were made with black beans! A food processor isn’t essential here but it certainly helps.
These spicy Beer Chick’n Tenders have a beer batter as well as using beer in the wheat meat, and you get something that’s nicely chewy in the middle and crispy on the outside.
Polenta can be notoriously bland if you don’t get some oomph into the mixture with well-flavoured stock and lots of Parmesan. These “fries” are served with a beautifully fresh pesto to make a very more-ish snack.
