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Chocolate brownies with Toblerone sauce and ice cream

Deep-fried Brie with Red Onion and Tomato Jam Serves 2

Fillet steak with whisky sauce and pan-fired Potatoes

A perfect pud – by Nigella Lawson from Nigella’s Express and Nigel Slater’s Real Food Chocolate Brownies with Toblerone sauce and ice cram Makes 16 squares of loveliness Major chocolate hit!! I originally made this with the hot chocolate sauce from the Express book but since the Toblerone sauce is to out of this world I thought I’d add it in. Or just have them with your favourite ice cream! Ingredients 225g dark chocolate – 70% cocoa solids 225g butter 2 teaspoons vanilla extract 200g caster sugar 3 eggs beaten 150g ground almonds 100g chopped walnuts 1.Preheat the oven to 170oC/ gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy- based saucepan. 2.Take the pan off the heat, mix in the vanilla and sugar and let it cool a little. 3.Beat the eggs into the pan along with the ground almonds and to chopped walnuts and put into a 24cm square brownie tin. 4.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 four down and four across into 16 squares. Toblerone Sauce Ingredients 200g dark or milk chocolate Toblerone 30 g butter 100ml whipping cream Method 1.Melt the Toblerone in a bowl over a pan of boiling water 2.Stir in the butter and the whipping cream

Main by Nick Nairn from BBC Ready Steady Cook Fillet Steak with Whisky Sauce and pan-fried Potatoes Serves 2 This is so simple to do and always impresses! The sauce is fantastic – one of the best sauces I have had with steak. Be careful not to over-do the mustard and pepper as it makes the sauce too strong and the steak to spicy. Also, be careful how much salt you use as I find beef stock quite salty anyway. Again, get the best fillet steak you can – I always get mine for my local butchers as again, it’s worth the money. Ingredients 4 tbsp olive oil 250g/ 9oz baby new potatoes, quartered 2 garlic cloves, chopped 1 onion thinly sliced 25g/ 1oz unsalted butter 2 fillet steaks (approx 2.5cm/1inch thick) 2 tbsp Dijon mustard 1tbsp cracked black peppercorns 2 tbsp whisky 85ml/ 3fl oz beef stock 50ml / 2fl oz double cream 1 tbsp snipped fresh chives 2 tbsp shredded basil salt and freshly ground pepper steamed mangetout to serve 1.Heat 3 tablespoons of oil in a skillet or wok and sauté the potatoes and garlic for 5 minutes. Add the onion and continue to cook for another 5-10 minutes until the potatoes are cooked through and golden brown. Season well and keep hot. 2.Heat the remaining oil and the butter in a frying pan. Spread each steak with the Dijon mustard and roll in cracked black pepper to coat. Cook to your liking then add the whisky and ignite to flambé. 3.Transfer the steaks to a warm plate and leave to rest. Pour the stock into the pan and simmer for 4-5 minutes to thicken slightly. Reduce the heat, add the cream and chives and allow to bubble down and warm through. Season to taste. 4.Arrange each rested steak on a warmed serving plate and spoon over the whisky sauce. Stir the basil into the pan-fried potatoes and spoon on to the plate with some mangetout.

Starter by Kevin Woodford from BBC Ready Steady Cook Deep-fried Brie with Red Onion and Tomato Jam Serves 2 (or one if like me, you don’t like sharing!) This is a great starter or snack and its lovely with dressed salad leaves. I love the soft runny brie, with a crisp coating and the sweet jam. Try and buy the best brie you can for this, it’s worth it. Ingredients sunflower oil for deep frying 176g/ 6oz brie wedge 2 eggs (preferably organic or free range) 85g/ 3oz seasoned flour 115g /4oz fresh white breadcrumbs lightly dressed mixed salad leaves to serve For the jam: 1 tsp sunflower oil 1 small red onion finely chopped 1 garlic clove, finely chopped 2 ripe tomatoes peeled, seeded and finely chopped 25g/ 1oz light muscovado sugar 2 tbsp clear honey 1 tbsp white wine vinegar salt and freshly ground pepper Method 1.Preheat a deep sided pan one-third full of sun flower oil to 190oC/375oF. To make the jam, heat the oil in a small pan. Add the onion and sauté for 1-2 minutes to soften. Stir in the garlic and cook for 30 seconds, then tip in the tomatoes and cooking for another 2 minutes, stirring occasionally. 2.Stir the sugar into the pan with the honey and vinegar the cook for 1-2 minutes or until the sugar has completely dissolved. Season to taste and simmer gently for 5-10 minutes until well reduced and slightly sticky. Stir occasionally then remove from the heat and allow to cool. 3.Cut the wedges of brie into 6 even-sized triangles and toss in the seasoned flour. Beat the eggs in a shallow dish and add the dusted brie triangles, turning to coat, the coat them in the breadcrumbs. Arrange on a baking sheet and chill for 5 minutes to firm or up to 24 hours if time allows. (The longer the better!) 4.When you are ready to serve, deep fry the coated brie triangles for 2-3 minutes until crisp and golden brown. Remove with a slotted spoon and drain on kitchen paper. Arrange the deep-fried brie on serving plates with the salad and serve the jam on the side.

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