RUSKI KREM5 zumanaca, 150 gr secera, ½ litra slatke pavlake, 2 dcl ruma

Fudge cake

For the cake: 200g (7oz) dark chocolate (70% cocoa solids), broken into small pieces 140g (5oz) butter, softened 200g (7oz) light muscovado sugar 5 medium eggs, separated 1tsp baking powder 100g (3½ oz) plain flour

For the icing: 250g (9oz) dark chocolate 1tbsp golden syrup 100g (3½ oz) unsalted butter

Method1. For the cake, melt the chocolate in a bowl over a pan of simmering water. Set aside to cool slightly.

2. Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Fold in the baking powder and flour and stir in the melted chocolate.

3. Whisk the egg whites until they hold their shape, then gently fold into the cake mixture.

4. Tip the mixture into a 20cm (8in) loose-based tin lined with greaseproof paper. Bake at 180°C (350°F, gas mark 4) for 35 mins, or until a cocktail stick inserted into the cake comes out clean. Remove from the oven and cool in the tin on a wire rack.

5. For the icing, put all the ingredients in a bowl over a pan of simmering water until the chocolate and butter have melted. Stir and allow to cool.

6. Put the icing in the fridge and stir every 5 mins, until ready to spread over the cooled cake.

Choc pudding

125g (4½ oz) butter 75g (3oz) light muscavado sugar 2 eggs 200g (7oz) dark chocolate, melted 1tsp vanilla 100ml (3½ fl oz) double cream 25g (1oz) plain flour ¼ tsp baking powder 75g (3oz) white chocolate, chopped

Method1. Melt the dark chocolate in the microwave on medium heat for a minute or two, checking regularly.

2. Cream together the butter and sugar, then gradually add the eggs, melted chocolate, vanilla and cream.

3. Fold in the flour, baking powder and white chocolate. Divide the mixture between four buttered ramekins.

4. Cover with clingfilm and microwave on high for 3-4 mins. Remove from microwave, pierce clingfilm and leave for a couple of mins. Turn out and serve with cream.

choc mousse

IngredientsThis chocolate mousse is not suitable for pregnant women as it contains raw egg yolks.

Send us your tips> 200g bar Dark Chocolate 2tbsp Tia Maria or Kahlua 3tbsp black coffee 3 large eggs, separated 2tbsp caster sugar Cocoa or dark or white chocolate shavings, to serve (optional)

Method1. Put the chocolate, liqueur and coffee in a bowl and stand over a pan of simmering water until melted

and smooth. Remove the bowl from the pan and leave to cool for 5 minutes. Meanwhile, whisk the egg yolks with the sugar until light and creamy. Stir in the chocolate mixture.

2. Whisk the egg whites until stiff but not dry. Fold into the chocolate mix with a large metal spoon, taking care not to knock out all the air. Divide between 4 glasses. Chill for at least 2 hours.

3. Serve dusted with cocoa or sprinkle on a few chocolate shavings if desired.

5 medium free range eggs plus 5 medium egg yolks 115g Fairtrade caster sugar 225g Divine 70% Dark Chocolate 200g salted butter 75g plain flour 50g cocoa powder, such as Divine Ice cream to serve 8 ramekins, buttered or non stick

Method1. Put the eggs, egg yolks and sugar in a large bowl and beat with an electric hand held mixer until the

mixture is pale yellow (10-15mins).

2. Put the chocolate and butter in a heatproof bowl set over a saucepan of steaming, but not boiling, water (do not let the base of the bowl touch the water). Melt gently, stirring frequently, until smooth. Remove the bowl from the heat. Add a small amount of the egg and sugar mixture to the melted chocolate and stir until well mixed. Add the rest of the egg mixture and mix well. Sift the flour and cocoa powder into the bowl and gently fold in with a large metal spoon until just mixed.

3. Stand the prepared ramekins in a roasting tin and spoon the mixture into the ramekins (the mixture should come to just below the rim).

4. Bake on the middle shelf of a preheated oven (180oC 350oF Gas mark 4) for 10-12 minutes, until risen and just firm to the touch. Don't cook them any longer than this or they will set inside.

5. Run a round-bladed knife around the inside of each ramekin to loosen the puddings, then carefully turn them out onto individual plates. Dust with cocoa powder and serve immediately, either on their own or with your favourite ice cream.

165g dark chocolate, 70%, grated 240g (8) egg whites 40g caster sugar (or 20g fructose)

You'll also need:

Electric mixing bowl with whisk attachment Bain-marie (pan for slow-heating water)

Method1. Melt the grated chocolate in a 20cm bowl set over a pan of simmering water, for 10 mins or so. Then

turn the heat off. 

2. In an electric mixer on medium speed, whisk the egg whites and sugar until they form soft but firm peaks.

3. Then, to make your work easy, place the mixing bowl with the egg white on your worktop with a large spatula by its side. 

4. Remove the bowl of melted chocolate from the bain-marie, place it next to the bowl of egg white and have a whisk ready by its side. Now you must work fast. Scoop a third of the egg white into the melted chocolate and abruptly and with no mercy whisk the egg white in; this will lighten the chocolate mixture for further incorporation of the egg white.

5. Now you take your time. Delicately fold in the remaining egg white using the spatula. Your chocolate mousse is now ready. 

6. Pour into a serving bowl or individual glasses, as you wish, and leave to set in the fridge for 2 hours or until required.

This recipe is best prepared 2 - 8 hours in advance and kept covered in the fridge. It will be at its eating best up to 1 day. 

For the dark chocolate mousse:

125g double cream 45g 70% dark chocolate, like Divine chocolate 1 leaf gelatine

For the milk chocolate mousse:

125g double cream 45g milk chocolate, like Divine chocolate 1 leaf gelatine

For the white chocolate mousse:

165g double cream 165g white chocolate, like Divine chocolate 1 leaf gelatine

MethodMake each chocolate mousse layer individually, using the following method:

1. Put the gelatine in cold water until soft.

2. Meanwhile melt the chocolate (the dark and white chocolate can be melted in a microwave but, the milk chocolate should be melted in a bowl over boiling water).

3. Heat a little of the cream and add the softened gelatine. Stir until all the gelatine has melted.

4. Whip the remaining cream and gently fold in the melted chocolate.

5. Add the gelatine mixture.

6. Grease a pudding basin and coat the sides with a fine layer of caster sugar.

7. Layer the different mousses into the basin allowing each layer to set before adding the next.

8. Place in the fridge to set and turn out before serving.

D

2 x 150g bittersweet dark chocolate with whole cherries 2 egg whites 275ml double cream 4tbsp chocolate sauce

Method1. Gently melt chocolate in a bowl over a pan of simmering water. Allow to cool. 

2. Whisk the egg whites and double cream in separate bowls until they form stiff peaks. 

3. Fold the chocolate into the egg whites and then into the double cream. 

4. Spoon nearly all the mixture into four glasses and then top with chocolate sauce. Top with remaining mousse and chill until set.

100g/4oz plain chocolate 100g/4oz white chocolate 150ml/¼ pt double cream

3 large Lion Quality eggs, separated 2 tbsp /30ml orange flavoured liqueur, brandy or rum (optional) Grated chocolate or cocoa, to decorate

Send us your tips >Method

1. Break the two chocolates into two small bowls, melt in the microwave or place one at time over a pan of simmering water. Cool slightly.

2. Lightly whip the cream until it forms soft peaks. Whisk the egg whites in a separate bowl until they are shiny and stiff.

3. Stir the liqueur (optional) and two egg yolks into the dark chocolate, then fold in one third of the cream and half the egg whites.

4. Stir the remaining egg yolk into the white chocolate, then fold in the remaining cream and egg whites.

5. Layer the two mousses into four glasses and decorate with grated chocolate. Chill for at least 1 hour before serving.

100g (4oz) plain chocolate

6 tbsp Baileys liqueur 2 tbsp honey 2 eggs, separated Whipped cream to serve

Send us your tips >Method

1. Slowly melt the chocolate and Baileys in a small pan over a low heat.

2. When melted add the honey and egg yolks. This will produce a really glossy finish. Leave to the side to cool for 10 mins.

3. Whisk the egg whites until they become soft peaks. Fold them into the chocolate mixture, aerating the mixture as you go to create a really fluffy mousse.

4. Pour into four espresso cups, cover with cling film, then leave to set in the fridge for at least 4 hours. Top with some whipped cream to serve.

40g (1 1/2oz) dark chocolate, chopped 5tbsp double cream 1tbsp very strong black coffee 1tsp soft light brown sugar or to taste Chocolate-filled wafers to serve, optional

Method1. Slowly melt the chocolate in a heatproof-bowl set over a pan of gently simmering water. Remove from

the heat and stir with the double cream, coffee and sugar to taste.

2. Pour into a coffee cup and chill for 20 mins or until the chocolate mixture has a mousse texture. Serve with chocolate-filled wafers.

Choc rum cake

225g (8oz) butter, softened300g (10oz) caster sugar12 medium eggs, separated 175g (6oz) plain flour 25g (1oz) cocoa powder 50g (2oz) ground almonds 175g (6oz) good quality dark chocolate, melted

For the filling and icing: 500ml (18fl oz) double cream 300g (10oz) good quality dark chocolate, chopped 2tbsp dark rum

You will need: 23cm (9in) round spring-form cake tin

Method1. Preheat the oven to 180°C (350°F, gas mark 4). In a large bowl, beat the softened butter with half the

sugar until pale and light. Gradually beat in the egg yolks and fold in the flour, cocoa powder and ground almonds alternately with the melted chocolate. Whisk the egg whites until stiff, then gradually whisk in the remaining sugar. Fold the egg whites into the cake mixture and pour into the tin.

2. Bake for 1 hour and 10 mins or until the cake is well risen and springy to the touch. Leave to cool in the tin for 5 mins, then turn out on to a wire rack.

3. To make the filling and icing, heat the cream until boiling, remove the pan from the heat and whisk in the chopped chocolate and rum until the texture is smooth and glossy. Leave to cool until the mixture has thickened.

4. Cut the cake into three layers horizontally and use some of the chocolate mixture to sandwich the layers together. Spread the remainder of the chocolate on the top and sides of the cake and serve in slices.

12 digestive biscuits, crushed 60g (2oz) unsalted butter, melted 2 medium egg whites 125g (4oz) caster sugar 284-300ml carton double cream 300g (10oz) dark chocolate, melted 6 btsp Irish Cream liqueur Icing sugar, for dusting Fresh raspberries, to serve

Send us your tips >Method

1. Mix the crushed biscuits with the melted butter and reserve about 2 level tablespoons of mixture. Spoon the rest of the crumbs into the base of the cake tin and press them down well. Chill the base while making the filling.

2. To make the filling: Place the egg whites and caster sugar in a bowl over a pan of hot water. Stir until sugar has dissolved, testing it by putting your fingers into the mixture to see if you can feel any grains of sugar. If it still feels grainy, then leave it until it’s smooth. Remove the bowl from above the hot water, and then whisk mixture to form a thick meringue.

3. Whisk the cream until it just forms soft peaks.

4. Fold the chocolate into the meringue mixture; then fold in cream and Irish Cream liqueur. Pour the mixture over the biscuit base and smooth the top. Sprinkle over the reserved biscuit crumbs.

5. Chill the torte in the fridge for at least 4 hours, or overnight, until it sets.

6. To serve: remove the torte from the tin - if necessary, heat around the sides of the tin very gently with a blow-torch, or run a hot palette knife around inside the tin to release the torte. Remove the paper from the base. Dust some icing sugar over the top. Serve with fresh raspberries.

7oz) raisins 4tbsp rum 142-150ml carton double cream 50g (1¾ oz) icing sugar 400g (14oz) dark chocolate, melted 50g (1¾ oz) unsalted butter, softened

For the decoration 60-90g (2-3oz) white chocolate-flavoured cake covering, melted (e.g. Scotbloc) Small holly leaves Small amount red royal icing Tray or board, lined with baking parchment Small, disposable piping bag Writing piping tube in small piping bag Paper sweet cases and boxes Per truffle: 108 calories, 6g fat

Method1. Roughly chop the raisins and place them in a bowl, pour the rum over and then heat them briefly in a

microwave, until the raisins are just warm - the rum shouldn't come to the boil (or warm the raisins and rum in a small pan on the hob). Leave the raisins for about 30 mins, until they've soaked up most of the rum.

2. Pour the cream into a pan and add the icing sugar. Bring to the boil, stirring the mixture gently, so that the icing sugar dissolves. Remove the pan from the heat and pour the cream over the melted chocolate; stir until the mixture is well combined. Leave it to cool slightly, then beat in the butter and add the raisins. Place mixture in the fridge and chill until it's firm.

3. Use a melon-baller or teaspoon to scoop out balls of chocolate mixture, and then roll each in your hands to give a smooth ball. Spread them out on the tray or board and return them to the fridge until set.

4. To decorate the truffles, spoon the melted white chocolate-flavoured cake covering into the piping bag, and pipe the 'cream' on to the top of each chocolate 'pudding'. Pipe two or three, and then press a holly leaf into each and hold them until they've set in place; repeat with all the puddings. When the 'cream' has set, pipe red dots on each pudding, to look like holly berries. Place each truffle in a paper case and pack into boxes. The truffles will keep in a cool place (but not the fridge) for up to 1 week (not suitable for freezing).

125g (4½oz) butter, softened 75g (3oz) unrefined icing sugar, such as Billington's 2 egg yolks 3tbsp strong espresso coffee 14 boudoir biscuits 6tbsp Tia Maria 75g (3oz) plain chocolate, chopped 75g (3oz) flaked almonds, toasted 10-12 amaretti biscuits

Method

1. Whisk the butter and sugar together until light and fluffy. In a separate bowl, whisk the egg yolks until pale before adding them to the butter. Continue beating until creamy. 

2. Add the coffee and divide the mixture into three.

3. Soak seven of the boudoir biscuits in 2tbsp Tia Maria and arrange on a flat plate. 

4. Cover with one third of the coffee cream and sprinkle with one third of each of the chocolate and almonds. 

5. Dip the amaretti in 2tbsp Tia Maria and place on top. 

6. Spread on a second layer of coffee cream and sprinkle with half the remaining chocolate and nuts.

7.  Place the last boudoir biscuits soaked in the remaining Tia Maria on top and cover the top with the remaining cream, chocolate and nuts. 

8. Chill for 48 hours before serving.

6tbsp sugar

4 egg yolks 500g pot mascarpone 3tbsp Marsala 225ml (8fl oz) double cream, whipped 500ml (18fl oz) espresso (or other strong) coffee 2tbsp Kahlua (coffee liqueur) or Marsala 24 sponge fingers Cocoa powder, for dusting

Method1. Put 4tbsp sugar in a heavy based pan with 125ml (4fl oz) water and boil until it reaches 112-115°C

(234-240°F) on a sugar thermometer (this is known as the soft-ball stage). If you don't have a sugar thermometer, drop a little of the sugar syrup from a teaspoon into a cup of very cold water. If it forms a soft ball (which will flatten when you take it out of the water), you're there!

2. Whisk the egg yolks in an electric mixer on high speed until pale yellow and thick. Then slowly and carefully pour in the sugar syrup while mixing on high, until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl. Then, with the mixer on medium speed, add the mascarpone and 1tbsp Marsala. Mix well, then fold in the whipped cream and refrigerate while making and cooling the coffee mixture.

3. Mix together the coffee, the rest of the Marsala or Kahlua and the remaining sugar. Bring the coffee mixture to the boil and simmer for 1-2 mins, then let it cool completely before using.

4. Line a loaf tin with clingfilm. Dip the sponge fingers in the coffee mixture and arrange a layer of fingers on the bottom of the tin. Top with a layer of the cream mixture. Add another layer of dipped fingers, topped with another layer of cream mixture. Repeat with a third layer of fingers and cream.

5. Refrigerate for 4-6 hours before serving. Demould, remove clingfilm, and dust with cocoa powder.

For the pastry: 125g (4½ oz) plain flour

50g (2oz) butter, diced

For the filling: 2 organic eggs 150ml (¼ pt) single cream 50g (2oz) back bacon, diced 50g (2oz) mature Cheddar or Gruyère cheese, grated

Method1. Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour and a pinch of salt into a bowl. Add the

butter and, using your fingertips, rub it into the flour to form fine breadcrumbs. Sprinkle over 2tbsp ice cold water and mix into the crumbs to make a soft dough. Wrap the dough in clingfilm and chill for 20 mins.

2. Roll out the dough and use to line a 17cm (6¾ in) fluted flan tin. Line with greaseproof paper and fill with baking beans. Bake for 10 mins, remove from the oven and take out the paper and beans.

3. To make the filling, whisk the eggs and cream together in a bowl and season with salt and pepper. Stir in the diced bacon and cheese and pour the mixture into the pastry case. Reduce the oven temperature to 180°C (350°F, gas mark 4) and bake for 20 to 25 mins, until the pastry is golden and the filling is just set in the centre.

225g (8oz) ready-rolled shortcrust pastry

3tbsp pesto sauce 175g (6oz) mature Cheddar cheese, grated 5 large Lion Quality eggs 500g tub crème fraîche 4tbsp freshly snipped chives 4 plum tomatoes, sliced lengthways 1tbsp olive oil Salt and freshly ground black pepper

Method1. Preheat the oven to 200°C (400°F, gas mark 6). Use the pastry to line a 20cm (8in) fluted deep flan tin.

Trim the edges, line the base with greaseproof paper and fill with baking beans. Bake for 20 mins, removing the beans for the final 5 mins.

2. Spread the pesto sauce over the base and scatter over a third of the Cheddar. Beat the eggs, crème fraîche, chives and seasoning together, and stir in the remaining cheese. Pour into the pastry case and bake for 20 mins or until the filling is beginning to set.

3. Arrange the sliced tomatoes on top of the quiche, overlapping them slightly. Brush with the oil and bake for a further 30 mins. Serve warm or cold.

Ready-made short crust pastry

For the filling:

2 eggs  2 egg yolks 225ml milk Cooked ham cut into pieces (as much as you like) 175g grated mature cheddar 1 red pepper, chopped 1 onion, chopped

Method

1. Preheat the oven to 190ºC/gas mark 5.

2. Grease a flan dish, then roll out the pastry and line the dish. Bake blind for 15 mins or until pale golden.

3. Add in the ham, pepper, onion and cheese.

4. Beat the eggs with the milk and pour over.

5. Bake for 45-50 mins until firm to the touch.

For the panna cotta: 600ml (1pt) double cream 1 vanilla pod, split and seeds extracted 2 pared strips lemon rind 50g (2oz) caster sugar 10ml (2tsp) powdered gelatine1. To make the panna cotta, place the cream, vanilla seeds, lemon rind and sugar in a pan and bring slowly to the boil. Remove from the heat. 2. Meanwhile, place 45ml (3tbsp) boiling water in a small cup and sprinkle over the gelatine. Leave for a few mins until spongy, then stir until dissolved. If the gelatine doesn't completely dissolve, sit the cup in a pan of simmering water and stir until clear. Cool for 10 mins. 3. Stir a little of the hot cream into the gelatine mixture, then stir back into the rest of the cream. Leave to cool for 30 mins. Remove the strips of lemon rind and pour into 4 150ml (1/4pt) pudding basins and chill for 6 hrs until set. 

110g (4oz) sponge fingers, halved 110g (4oz) amaretti biscuits, lightly broken 150ml (½ pt) medium sherry 400g (14oz) fresh raspberries 50g (2oz) toasted flaked almonds 500g tub fresh ready-made custard 568ml tub double cream, lightly whipped

Method1. Put the sponge fingers and amaretti biscuits in the base of a large trifle dish. Pour over the sherry and

then scatter over the raspberries and toasted almonds, reserving a handful of each for the topping.

2. Pour over the custard and then top with the cream. Scatter over the reserved raspberries and almonds before serving. Allow to stand for a couple of hours, or overnight, in the fridge before serving.

3. 300g (10½ oz) dark chocolate4. 200ml (7fl oz) double cream5. 100g (3½ oz) unsalted butter6. A splash of whisky

Put the chocolate, broken into pieces, double cream and butter in a heatproof bowl set over a pan of simmering water and stir until melted. Remove the bowl from the heat, add a splash of whisky, if you like, and whisk until the mixture thickens.

For the meringue: 

 1 x 100g bar dark chocolate 3 large free-range egg whites A pinch of cream of tartar 175g caster sugar Cocoa powder for dusting

For the meringue filling:   200ml double cream, well-chilled ½tsp vanilla essence 2 baking trays lined with non-stick baking paper

Method1. Heat the oven to 120ºC/250ºF/gas mark ½.

2. Break up the dark chocolate and put into a heatproof bowl. Melt gently, then remove the bowl from the heat and leave to cool, stirring occasionally, until needed. 

3. Put the egg whites into the bowl of a food mixer. Whisk until almost stiff then tip in the sugar and whisk briefly to make a very stiff glossy meringue.

4. Drizzle the chocolate over the meringue, and using a large metal spoon, gently fold the chocolate into the meringue using just 2 or 3 strokes to give a streaky marbled affect. With a large dessert spoon shape the meringues into 16 mounds on the prepared trays.

5. Dust with cocoa powder and then bake in the heated oven for 2 hrs until firm. Leave to cool and then gently peel off the lining paper.

6. Meanwhile, chill a bowl for whipping the cream.

7. To make the filling: put the chilled cream into the chilled bowl. Add the vanilla and then whip until thick and firm. Use to sandwich the meringues. Set on a serving plate. Cover lightly and chill until ready to serve. Dust with cocoa powder at the last minute.

8. The meringues can be kept in an airtight container in the fridge for up to 3 days.

By divinechocolate.com

2tbsp olive oil

1 onion, chopped 4 skinless boneless chicken breasts, cubed 250g (9oz) button mushrooms, wiped and halved 120ml (4fl oz) dry white wine 500g jar of white sauce 2tbsp freshly chopped mixed herbs

Method1. Heat the oil in a large pan, add the onion and cook for 5 mins or until softened. Add the chicken and

cook until it's browned on all sides.

2. Stir in the mushrooms and wine and cook over a high heat for a further 3 mins, or until the wine is reduced by half. Stir in the white sauce and simmer for about 15 mins, or according to jar instructions, until the chicken is cooked.

3. Stir in the herbs and season with salt and pepper. You can serve this casserole with saffron-flavoured white rice.

100g Philadelphia Light with Garlic & Herbs 4 large chicken breasts 1 heaped tsp sun-dried tomato paste 

Method1. Preheat the oven to 200°C, Gas Mark 6. Carefully cut the chicken breasts horizontally, almost all the

way through.

2. Open out, spread with the Philly and then close together.

3. Brush the top of the chicken with sun-dried tomato paste. Place in a lightly greased ovenproof dish and bake for 25 minutes or until the chicken is lightly browned and cooked through.

4. Leave to cool slightly and serve with fine green beans or your favourite fresh vegetables.

175g (6oz) pasta spirals 2tbsp oil 1 medium onion, peeled and chopped 500g (1lb) minced beef or lamb 4 sticks celery, sliced 2 level tbsp plain flour 400g can chopped tomatoes 1 stock cube, beef or lamb, depending on meat used Dash of Worcestershire sauce Salt and freshly ground black pepper

For the topping: 30g (1oz) butter 30g (1oz) plain flour 300ml (½ pint) milk 1 level tsp dry mustard powder 60g (2oz) mature Cheddar cheese, grated

Method1. Set the oven to gas mark 6 or 200°C.

2. Cook the pasta in boiling water for 10-14 mins, or as directed on the packet, until just tender, then drain well.

3. Meanwhile, heat the oil in a pan. Add the onion and cook it over a medium heat for 4-5 mins, until it starts to soften. Add minced meat and celery to pan and cook for a further 5-8 mins, stirring well so the meat browns all over.

4. Add flour to the pan and cook for a further minute, stirring until the mixture has thickened, then stir in the tomatoes and 150ml (¼ pint) boiling water. Stir well while the mixture comes to the boil. Stir in stock cube, then add the Worcestershire sauce and seasoning to taste. Simmer for 2-3 mins. Remove the pan from heat and stir in drained pasta. Tip the mixture out into a gratin dish and level the surface.

5. To make the topping, melt the butter in a pan and add flour. Cook for 1-2 mins until mixture forms a thick paste, then gradually pour in the milk, beating well and allowing mixture to come to the boil between each addition of liquid. Remove pan from heat and add mustard powder and half the cheese. Season to taste. Spoon sauce over pasta, spreading it to cover. Sprinkle remaining cheese over.

6. Bake in the centre of the oven for 30-40 mins, or until the mixture is golden on top and sizzling hot. Serve immediately.

1tbsp olive oil 1 large onion

2 garlic cloves, peeled and crushed 700g (1lb 9oz) minced beef 2 x 400g cans chopped tomatoes 2tsp dried Italian herbs 2tbsp sun-dried tomato purée 300g (10oz) penne pasta 25g (1oz) butter 25g (1oz) flour 450ml (¾ pint) milk 100g (4oz) Cheddar cheese, grated 2tbsp finely grated Parmesan cheese Basil leaves, to garnish

Method1. Heat the oil in a deep frying pan and fry onion and garlic for 8-10 mins until softened. Add mince and

brown over a high heat. Stir in the tomatoes, herbs and purée. Season well. Simmer for 30 mins, stirring occasionally.

2. Cook the pasta in a pan of lightly salted boiling water according to instructions, until just tender. Drain and rinse under cold water.

3. Heat butter in a large pan until melted then stir in the flour and cook for 1 min. Whisk in milk then bring to the boil, whisking all the time until the sauce has thickened. Simmer gently for 2 mins. Stir in half the Cheddar and season to taste. Stir in the pasta.

4. Preheat the oven to 200°C (400°F, gas mark 6). Spread meat sauce in a deep gratin dish. Top with the pasta and sauce. Sprinkle over rest of the Cheddar and Parmesan cheese. Bake for 25-30 mins until bubbling and golden.

Holl sauce

 (2 sticks) unsalted butter 3 egg yolks 1 tablespoon lemon juice 1/2 teaspoon kosher salt shopping list 1 pinch cayenne pepper (optional

Right Dish, Wrong Ingredients?View Easy Hollandaise Sauce with different ingredients.

How to make it

In a small saucepan, heat butter until melted and bubbling, but don't let it brown.

Warm the bowl of a blender by filling with hot tap water and then draining and drying it.

Working quickly, blend egg yolks, lemon juice, salt, and cayenne pepper together until the mixture turns light yellow,

about 30 seconds.

With the blender running, start adding hot butter at no more than a trickle, until sauce starts spattering in the blender,

indicating that an emulsion has formed.

Continue trickling butter at a slightly faster rate, pausing briefly every 5 seconds or so, until incorporated.

The mixture will thicken considerably.

Scrape down the walls of the blender bowl and blend 5 seconds longer; cover.

Keep sauce warm by immersing the covered blender bowl in warm water.

I have not made another since finding this one... Easy!

Yield: 1-1/2 cups

INGREDIENTSSERVES 4

2 large egg yolks1 dessertspoon lemon juice1 dessertspoon white wine vinegar4oz (100g) unsalted buttersalt and freshly milled black pepper

METHOD

Place the egg yolks in the food blender and season with salt and freshly milled black pepper and then blend thoroughly.

Heat the lemon juice and white wine vinegar in a small pan until it just simmers. Turn the blender on again and slowly add the hot liquid in a steady stream. Turn

the blender off. Using the same pan, melt the butter over a gentle heat until it just starts to foam.  Turn the blender on again and trickle in the melted butter, a little at a time. Turn the blender off and scrape the sides of the blender clean with a spatula before

giving it one last blitz to incorporate everything.

TIPThe sauce can be kept warm for up to two hours by using a spotlessly clean thermos flask which has been sterilized with boiling water and then dried with kitchen paper towel.

You can adapt this recipe slightly to a lighter, foamy hollandaise sauce. Simply whisk the 2 egg whites to soft peak stage and then slowly fold in the warm sauce, 1 tablespoon at a