Beetroot brownies

Ingredients 3 eggs, 250g salted butter, 250g dark chocolate, 250g caster sugar, 150g self-raising flour, 250g grated beetroot (approx 2 beetroots).

Serves: 10 Preparation: 1 hour

There is a saying, a very good saying; "if it ain't broke, don't fix it."
This is good advice, except to people who are creative. It's just not applicable! Being creative means the desire to explore and perfect an idea will never really be fulfilled, and it is with this in mind that I give you the beetroot brownie. The gungey, squidgy glory of a good brownie is a formula which needs very little tinkering with, but like making chocolate cake without grated beetroot is unthinkable to me now, so it goes with brownies. That added moisture, that depth of flavour, that incredible colour... you absolutely have to try it.

1) To prepare the beetroot, wash them and slice off the stalks and leaves. Then peel and grate into a bowl.

2) Break the chocolate into a heatproof bowl, add the butter and set it on a pan of hot water to form a bain marie. Stir until the butter and chocolate melt completely.

3) Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth.

4) Sift the flour over the chocolate mixture, then gently fold it in. Fold in the grated beetroot, then pour into a greased baking tin and smooth with a spatula.

5) Bake for 20 – 25 minutes at gas mark 4 until a skewer inserted into the centre comes out with sticky crumbs. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.

Schwarzwälder kirschtorte

Ingredients 120g caster sugar, 3 eggs, 100g self raising flour, 50g cocoa powder, 1 tsp baking powder, 1L double cream, 25g dark chocolate, 3 tbsp cherry jam, 4 tbsp kirschwasser liquid plus cherries to decorate.

Preparation: 1 hour

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Germany and my final recipe as they won last night!. Following my glorious adventures with Kirsch, I knew that my final dish for Germany would HAVE to be the iconic Black Forest Gateau. Chocolate and cherries are a marvellous combination and this simple chocolate sponge, laced with kirsch and smothered in cream to form a moist, trifly concoction is utterly moreish.

1)  Cream together 100g sugar and 100g butter using an electric whisk, then whisk through the cocoa powder and eggs, one egg at a time.

2) Add a tablespoon of the kirsch syrup and sift together the flour and baking powder. Whisk into the cake batter, then bake in a buttered tin for 35 minutes at 155 degrees or until a skewer comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a cake rack to cool completely before slicing in half horizontally.

3) Whisk the cream using an electric whisk or hand beater until stiff peaks form and transfer to a piping bag. If you wish you can add vanilla seeds and icing sugar before whisking but I'll be honest, I think the clean taste of the cream is necessary to cut through the richness of the chocolate and the heady, boozy cherries.

4) Spoon the remaining kirsch syrup onto the top layer of the chocolate cake (it will absorb more easily if you do this on the cut side rather than the top side, alternatively you can poke a few holes with a skewer into the top) then sandwich it together with a layer of cherry jam and whipped cream in the middle and the remainder of the cream on the top.

5) Shave the chocolate using a grater and sprinkle liberally over the cream. Stud with cherries and allow to rest in the fridge until chilled before serving.

Caponata

Ingredients 50g sultanas, 50g olives, 1 aubergine, 10-15 cherry tomatoes, 1 tbsp balsamic vinegar, 1 tsp muscovado sugar, 1 onion or 1 stick celery, olive oil, 1 piece dark chocolate.

Serves: 4 Preparation: 1 hour

Caponata is a hot Sicilian aubergine salad, one of those marvellous Italian dishes which is equally lovely alone as antipasti or tossed with rice or pasta to make a meal. I particularly like this with butter beans to form a sort of stew. This combination of sultanas, olives and balsamic vinegar is the perfect balance of sweet and savoury flavours, soaked up beautifully by the melt-in-the-mouth perfection of aubergine. The leftovers are marvellous spread onto bread for lunch the next day.

1) Slice the aubergine into cubes, toss with a tsp of salt and add to a colander to rest for at least half an hour to allow the bitter juices to drain away. I like to set the colander on top of a bowl so that I can check the progress - from one aubergine you will get at least 50ml of liquid!

2) Peel and finely slice the onions, or finely dice the celery and add to a pan with a glug of olive oil. Sizzle for at least 10 minutes to allow them to soften completely, then add the brown sugar, sultanas and balsamic vinegar. Turn off the heat and leave to rest so that the sultanas soak up the wonderful flavours and become plump and juicy.

3) In a separate pan, Fry off the aubergines in a little oil until they are completely soft and the skin has turned a dark and vibrant purple. Transfer to the pan of onions/celery and sultanas and turn on the heat.

4) Pit the olives and blitz in a blender (or if you can't get hold of good olives - for goodness sake don't bother buying unpitted ones, they're like hunks of rubber! - a good olive tapenade will suffice), quarter the tomatoes then add both to the pan. Stir gently so as not to break the tomatoes down too much, just bring everything together.

5) Whether serving hot, or cold, grate a little good quality dark chocolate to season (I used 85% here but if your tastes are not quite so pure, 70% will be bitter enough).

Cherry chocolate spice cake

Ingredients 200g butter, 100g icing sugar, 75g dark chocolate, 120g caster sugar, 3 eggs, 100g self raising flour, 25g cocoa powder, 1 tsp baking powder, 150ml red wine, 1 tsp cinnamon,

1/2 tsp cloves, 1/2 tsp allspice, 100g natural glace cherries, 2 packs chocolate fingers, 1 pack maltesers. 

Serves: 6 Preparation: 1 hour

When it comes to Christmas, mulled wine is at the top of my list of indulgences. The scent fills the house and warms the blood. When it comes to festive cakes, not everyone likes the traditional fruit cake so I always make an alternative. Last year it was mulled wine cake, which was lovely... but this year I wanted something a little more decadent, which meant at LOT more chocolate. Unlike the "dry" spice cake of last year, this cake involves cherry mulled wine syrup to flavour the cake, glaze the cake and ice the cake. A holy trinity of taste that I will definitely be making again and again!

1) Bring the red wine, cinnamon, allspice, cloves and cherries to the boil in a pan. Add 20g sugar and simmer until the wine has reduced to a syrup, pour through a sieve (saving the cherries) and set aside to cool.

2) Cream together 100g sugar and 100g butter using an electric whisk, then whisk through the cocoa powder and eggs, one egg at a time.

3) Add a tablespoon of the mulled wine syrup and sift together the flour and baking powder. Whisk into the cake batter, then bake in a buttered tin for 35 minutes at 155 degrees or until a skewer comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a cake rack to cool completely.

4) To make the chocolate icing, melt the chocolate gently in a bain marie. Cream together 100g butter and 100g icing sugar, then slowly add the melted chocolate and a tablespoon of the mulled wine syrup, whisking continually.

5) Using the remainder of the mulled wine syrup, glaze the cake thoroughly before spreading on the chocolate icing. To decorate the cake, stick the chocolate fingers round the edge, using the chocolate icing as sort of grouting. The chocolate fingers form a sort of dish in the centre to fill with maltesers and the mulled cherries. I also dusted this with edible gold shimmer because CHRISTMAS!

Earl Grey & chocolate chip pancakes

Ingredients 1 1/2 cup plain flour, 3 tsp baking powder, 1 tsp caster sugar, 1 tsp salt, 1 egg, 2 Earl grey teabags, 1 1/2 cup milk, 1/2 bar dark chocolate

Makes: 6 Preparation: 1 hour

Whether you see these as Scotch pancakes or American style stacks, they are always a favourite breakfast treat in this house. I love to stand at my cooker, ladling slow bubbling circles of fluffy batter laced with different flavours. This recipe was inspired by Choc Affair's bergamot chocolate, which is available for my Leeds readers from the fabulous Millie's. I envisioned the bergamot being further enhanced by Earl Grey, which gives these pancakes a wonderful depth.

1) Add the teabags to a milk pan along with the milk and bring it to the boil. Allow it to cool back to room temperature before removing the teabags.

2) Chop the chocolate into chips, sift the flour, baking powder, salt and sugar along with the chocolate and egg into a bowl and whisk into a batter. Leave to puff up as the milk cools, then whisk in the milk and leave to rest for at least 20 minutes.

3) Stir through and ladle a spoon full of batter into a hot pan. Using a spatula, work round the edges, then when bubbles begin to appear in the surface of the pancake batter, flip over.

4) Each side should cook in about 2 minutes, giving you light, fluffy pancakes. These can be eaten immediately or toasted later.

Peanut butter & banana flapjacks

Ingredients 1 banana, 2 tbsp peanut butter (I like Whole Earth Foods), 1/4 cup oats, 1/4 cup peanuts, 1/4 cup pumpkin seeds, 1/4 cup dark chocolate chips, tsp honey (or agave syrup).

Serves: 8 Preparation: 20 minutes

These are without a doubt the world's best banana and peanut butter flapjacks. Chewy and crunchy and sweet and savoury... and surprisingly healthy as baked goods go!

1) Mash the banana and peanut butter with a fork and add in the other ingredients

2) Using a tablespoon, portion out the flapjacks and drop onto baking parchment. I think these work best as rough cookie shapes because they crisp up better, but you could spoon onto a tray and cut out flapjack bars.

3) Bake in the oven for 20 minutes at 200 degrees

Chilli chocolate scones

Ingredients 225g self raising flour, 50g butter, 50g sugar, 1 tbsp cocoa powder, 75ml buttermilk, dark chocolate chips, chilli flakes

Serves: 10 Preparation: 30 minutes

The combination of dark chocolate and chilli is a particular favourite of mine - the scent, the taste - it's positively sinful and these scones are a wonderfully soft, crumbly vehicle for the unexpected flavour. I served them with marscapone whipped with a little orange juice and sugar.

1) Sift the flour, chilli flakes, cocoa powder and sugar together, then rub in the butter until the mixture resembles breadcrumbs.

3) Mix the buttermilk and dark chocolate chips in with the dry ingredients until a dough has formed. It's best to work scones with cool hands so if yours are warm, run them under the cold tap first (and dry them) before working it.

4) Roll out the pastry on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with a little milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

Stuffed pumpkin: Beef & chorizo mole

Ingredients Chorizo, beef, white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil

Preparation: 45 minutes

Halloween is a comin' and I'm filled with festive ideas for serving food. These TEENY PUMPKINS are adorable but there's not a lot of good eating in them, so they're merely a receptacle for this amazingly rich, beef and chorizo Mexican Mole. If you're a vegetarian - here's how to make my Quorn mole.

1) Slice the top from your munchkin pumpkin and carve out the flesh and seeds.

2) Roast in the oven for 25 minutes and set aside.

3) To make the filling - melt 4 squares of dark chocolate in a pan and add 1 finely chopped white onion and a glug of olive oil. When the onions have just begin to soften add the beef and chopped chorizo and stir thoroughly until the chocolate has coated the onions and meat. Add in 1 tablespoon of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine with the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans" for convenience) and stir well.

4) Spoon the filling into the munchkin pumpkin and bake for a further 15 minutes before serving.

Chocolate macarons

Ingredients 100g double cream, 100g dark chocolate, 2g butter, 25g chocolate powder, 2 egg whites, 65g ground almonds, 60g caster sugar, 85g icing sugar, salt

Serves: 10 Preparation: 1 hour

This recipe is dedicated to the lovely Shanda! See I promised I would make something conventional instead of a crazy lavender concoction... though I promise my lavender macaron recipe is coming... it's too good not to share!
I'm not going to lie to you, macarons are hard to get right and I've heard a million and one different ways to make them - French style, Italian style, even adding powdered eggs of all things but I think macarons are quite quick to make once you get the knack, don't be put off!

1) Whisk the egg whites along with a pinch of salt until soft peaks form, then add in the caster sugar, continuing to whisk until stiff peaks are formed.

2) Sift the icing sugar, chocolate powder and ground almonds together, fold it into the egg whites and then beat the holy crap out of it until it's a good piping texture.

3) Line a baking tray with baking parchment, then pipe the mixture into blobs. This next stage sounds weird, but trust me it's necessary - drop the baking tray a couple of times onto your worktop to flatten the blobs. Leave to rest for half an hour to allow the mixture to dry.

4) Bake for 5 minutes at 180 degrees, then open the door for a few seconds to let out some steam. Bake for a further 5 minutes before opening the door again, then a further 5-7 minutes.

5) The macarons should slide straight off the baking parchment if they're ready - if they stick then give them another minute for good measure.

6) To make the filling, melt your chocolate into your cream and set it aside to cool. Beat in your butter until a stiff ganache has formed, then pipe it onto half of your macarons and sandwich together with the other shells.

Personally I think fresh macarons are underrated - make them a day in advance so that the ganache makes the centre soft and the outside dries a little.

Stuffed Cabbage: Mexican mole

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, savoy cabbage.

Serves: 6 Preparation: 1 hour

I often get dejected emails from people who cannot or choose not to eat products containing flour and I'm always surprised by how many of them do not ever think of wrapping the contents of a sandwich in iceberg lettuce rather than bread or a tortilla, or don't think of using a razor thin shaving of courgette or other vegetables to replace pasta in tagliatelle or cannelloni. The same goes for the humble cabbage leaf. I would far rather use savoy cabbage over vine leaves - they taste fantastic, they're more robust and easier to handle and the fabulous wrinkly texture is perfect for stuffing because all the little nooks and crannies are filled. This dish is a wonderful alternative to tortillas when making enchiladas.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper. 

4) Blanch the cabbage leaves in hot, salted water for 5 minutes, then plunge into ice-cold water so that the leaves retain their colour.

5) Dry thoroughly (I found shaking them outside before patting them with kitchen roll to be the easiest way) and spoon 2 tablespoons of the mixture into the centre. Roll up as you would a burrito and place seam side down in a casserole dish - as below.

6) Rather than completely covering the cabbage, I thought a tablespoon and a half or so on top of each leaf to be sufficient. Bake in the oven for 10 minutes until the sauce bubbles and serve!

Quorn Guinness Mole

Ingredients Guinness, 400g kidney beans, pinto beans, cannellini beans and haricot beans, 6 squares 70%-80% dark chocolate, 1 white onion, 1 tbsp cumin, 50g coriander, olive oil, tomato passata, 1 tsp cayenne pepper.

Serves: 4 Preparation: 30 minutes

A mole (rhymes with Ole!) is a traditional Mexican dish but like most Mexican cuisine, it has been cooked for generations according to family tradition, so there are literally thousands of varieties and one would be hard pressed to make it accurately when one person will give you a list of 30 suggested ingredients and the next over 100! The last of my very belated St Patrick's Day Guinness recipes!


1) Peel and finely dice the onion and fry off in a little olive oil with the cumin and cayenne pepper.


2) Add a packet of Quorn mince and half a pint of Guinness. Allow the Guinness to reduce for 4 minutes before adding the squares of chocolate.


3) Once the chocolate has melted, add the beans (Tesco sell "taco beans", 2 cans of which are perfect) and a little passata tomatoes. Stir through some finely chopped coriander and then allow to simmer until the sauce has thickened before serving.


Perfect with rice, nachos, stuffed into taco shells or tortillas.

Guiness & pork tenderloin mole

Ingredients Pork loin, 1/2 pint Guinness, 400g kidney beans, pinto beans, cannellini beans and haricot beans, 6 squares 70%-80% dark chocolate, 1 white onion, 1 tbsp cumin, 50g coriander, olive oil, tomato passata, cayenne pepper.

Serves: 4 preparation: 2 hours


A mole (rhymes with Ole!) is a traditional Mexican dish but like most Mexican cuisine, it has been cooked for generations according to family tradition, so there are literally thousands of varieties and one would be hard pressed to make it accurately when one person will give you a list of 30 suggested ingredients and the next over 100! This recipe was created with someone who loves Mexican food but can't handle hot spices in mind (The Boy) so please do adapt the heat at will. The last of my very belated St Patrick's Day Guinness recipes - I guarantee that this pork will just fall apart and melt in your mouth... enjoy!


1) Add a little oil to a frying pan or griddle big enough to take a loin of pork and seal the meat for about 5 minutes, rolling it frequently until it is just coloured. Remove from the pan and set aside.


2) Add a peeled, diced onion to the pan and fry off in the oil and meat juices until clear and soft. Add the Guinness and reduce for 2 minutes.


3) Add the cumin, pieces of chocolate and stir until they have melted before adding the beans (Tesco sell "taco beans", 2 cans of which are perfect) and a little passata tomatoes. Stir through some finely chopped coriander.


4) Set the pork in a roasting dish and pour the sauce over. Roast, covered in the oven for an hour and a half, stirring every 30 minutes to ensure the beans on the surface do not dry out.


5) The pork will just pull apart and this shredded pork can be served with rice, in tortillas... however you like!

Chocolate chip brioche

Ingredients 250g butter, 50g caster sugar, 7 eggs, 50ml milk, 400g white bread flour, 7g yeast, dark chocolate chips.

Serves: 12 Preparation: 4 1/2 hours (plus overnight)

Brioche contains a metrick fuckton of butter (technical term) so to me, a vegetarian who is just on the healthy side of a pretty sizeable cheese addiction, adding chocolate to the mix is madness, madness I tell you. Not only because brioche is simply perfect without additional adornment, but because it's really far too "cakey" a thing to do to brioche, which is bread. Not cake. Still - I had a request for chocolate chip brioche and as always, I deliver! Prepare yourself people, this is one hell of a high-maintenance bread but like anything that takes some effort, the results are worth it!

1) Bring the milk to the boil, and set aside in a jug until it has cooled almost to room temperature, then add the yeast. Set aside for at least 30 minutes to enable the yeast to activate.

2) Beat 4 eggs and 3 egg yolks, then add the sugar and salt. Pour in the yeast/milk mixture and beat until it has been incorporated. Finally add the flour and stir until it forms a rough dough. Cover the bowl with clingfilm and set aside for 30 minutes.

3) I'm not going to lie to you - this stage is a bitch, but it will all be worth it!
Scoop out the dough onto a clean work surface and cut the butter into small cubes.
Mix the butter into the dough with your hands, using a scraper to stop it from sticking onto the work surface. Kneed and rub the dough, stretching it and working it as fast as you can go until the butter has become completely incorporated and you are left with a soft, elastic dough. Stud with the chocolate chips, pushing them through the dough until they are evenly distributed.

4) Scrape the dough back into the bowl and re-cover with the cling film and leave to chill in the fridge overnight.

5) Divide the dough into either buttered loaf tins or separate into rolls (as I did here, slicing a pattern into the top with a knife). Set aside, covered for at least 2 hours to allow the dough to prove.

6) Brush the tops with a little beaten egg and bake at 220 degrees for 15 minutes. Drop the heat down to 180 and bake for a further 20 minutes, then leave to cool. Best served with a little butter.

Chocolate & cardamom fondants

Ingredients       150g dark chocolate, 300ml double  cream, 10 cardamom pods, 2 egg yolks,  50ml milk.

Serves: 6 preparation: 15 minutes


Chocolate fondant is the ultimate in indulgence - a firm pudding top filled with sinfully rich liquid chocolate, it's quick to make and it's something people always like to eat. A big thanks too for my friend Pete for keeping me supplied with ramekins!


1) Break open the cardamom pods and grind the seeds to a fine powder. Add to a pan along with the cream.


2) Bring the cream to the boil and remove from the heat immediately.


3) Break the chocolate into small pieces and stir into the cream, whisking until it has become completely incorporated.


4) Separate the egg yolks from the whites and discard the whites. Fold the yolks into the chocolate and cream mixture. The mixture will begin to stiffen as it cools and as the egg yolks become combined so add the milk, a little at a time and whisk through until it is just pourable.


5) Pour into ramekins and bake in the oven at 200 degrees for 10 minutes. They are ready when the tops have become firm but the insides are still liquid. Serve immediately with ice-cream or cream.

Chocolate & cardamom ganache

Ingredients 150g dark chocolate, 300ml double cream, 10 cardamom pods

Makes: 50 chocolates preparation: 1 hour


Niki Segnit says that cardamom makes dark chocolate taste expensive and I absolutely agree. I like my chocolate dark and bitter, something with a seductively high melting point. The citrus and eucalyptus properties of cardamom give this thick, indulgent treat an exotic twist. Pour it into a tart case and chill, or serve it as it stands with ice cream or fruit for dessert.


1) Crack open the cardamom pods and grind the seeds to a fine powder in a mortar and pestle and add to the cream.

2) Break the chocolate into small pieces and stir into the cream on the hob.

3) Allow it to come to the boil and then remove it immediately from the heat. Whisk through to ensure the chocolate has become completely incorporated.
Pour into moulds and leave to set.

Chocolate & mint ganache

Ingredients 150g dark chocolate, 300ml double cream, 10 mint leaves

Makes: 50 chocolates preparation: 1 hour


Dark chocolate and mint are perfect partners - the bitterness of the chocolate and the freshness of the mint are such an elegant combination.


1) Crush the mint leaves in a mortar and pestle and add the juice and leaves to the cream. Warm the cream gently but do not boil - strain the mint leaves from the cream and add back to the pan.


2) Break the chocolate into small pieces and stir into the cream on the hob.


3) Allow it to come to the boil and then remove it immediately from the heat. Whisk through to ensure the chocolate has become completely incorporated.
Pour into moulds and leave to set.

Mexican Mole soup

Ingredients   6 squares 70% dark chocolate, 1 pint vegetable/beef stock, 400g beans (I used kidney beans, pinto beans,    cannellini beans and haricot beans but you could use black eyed   peas/rice), 1 onion, tomato puree,   olive oil, cumin, 3 cloves smoked    garlic, tahini, smoked chipotle pepper.

Serves: 5 Preparation: 45 minutes

This soup is incredibly, incredibly rich. It's my perfect winter soup - full of beans and exotic spices and the silky texture of chocolate. Seduction in a bowl, this would be wonderful served with a spoon of Rachel's Organic Greek yoghurt to contrast.

1) Finely dice the onion and add into the stockpot with a tablespoon of olive oil. Once the onions have softened, add in 2 cloves of minced smoked garlic, the diced smoked chillis (I have left the quantity up to you - personally I like my food ultra hot but not everyone has an asbestos tongue!) and the chocolate and stir through until the chocolate has melted.


2) Add a generous squeeze of tomato puree, a tablespoon of cumin, a teaspoon of tahini and stir through.


3) Finally add in the stock, the beans and simmer for 30 - 45 minutes which should allow the stock to reduce down to a lovely rich soup. Tesco sell a tin of  "taco beans" in a mildly spicy sauce, 2 tins of which are perfect for this soup if you don't want to go to the fuss of soaking your own beans.

Coconut tart

Ingredients 8 hob nob biscuits, 2 tablespoons     butter, 2 eggs, 350g Rachel's Organic coconut yoghurt, 2 squares dark chocolate.

Serves: 6 Preparation: 30 minutes


This coconut yoghurt is absolutely divine and has been cause for some serious foodspiration ever since the lovely people at Rachel's Organic introduced me to it. I think this tart is the perfect combination of salty base, creamy filling and the evocative tang of bitter chocolate.


1) Crush the biscuits into crumbs and stir in two tablespoons of melted butter.


2) Pack the biscuit mix into pastry cases and blind bake for 5 minutes at 200 degrees.


3) Whisk two eggs in a bowl and add the coconut yoghurt. Pour the mixture into the tart cases and top with a sprinkling of grated dark chocolate.


4) Bake in the oven for 20 minutes at 180 degrees - the filling should have set but should wobble when shaken. Serve at room temperature or chilled.

Mole Quesadillas

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, cheddar/Mexicano cheese, 1 tortilla.

Serves: 2 Preparation: 1 hour

Another great way of serving Mexican Mole when you have leftover tortillas - this is one of my ultimate hangover remedies.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Fold a tortilla in half and spoon the Mole and some grated cheese into the centre. Press the edges closed and grill until the tortilla is crisp and the cheese melted. Serve cut into wedges with a dollop of greek yoghurt or soured cream.

Enchiladas

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, 6 tortillas.

Serves: 6 Preparation: 1 hour

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Slice each tortilla in half and add 2 tablespoons of the Mole to the centre of each. Roll the tortilla into a tube and rest them side by side in an ovenproof dish. This mixture should fill 12 tortilla halves.

7) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper.

8) Bake in the oven for 20 minutes at 200 degrees.