A special treat that’s suitable for anyone avoiding gluten, this is deliciously indulgent! We made it as a birthday cake for our Events Manager Angi and it didn’t last long in our kitchen…
For the gateau:
330g brown sugar
330g softened butter
6 eggs, separated into bowls
330g grated dark chocolate
330g ground almonds
For the ganache:
250g dark chocolate
- Preheat the oven to 160°C. Line a 9-inch spring form cake tin with baking parchment.
- Beat the butter and sugar together until fully combined. Gently fold in the egg yolks, once fully combined fold in the ground almonds. Once this mixture is fully combined fold in the grated chocolate. Whip up the egg whites in a clean dry bowl until they hold stiff peaks, then fold into the rest of the mixture.
- Pour into the lined cake tin and bake in the oven for 45 minutes.
- Cool on a rack. Only when it’s cool should you take it out of the tin and onto a wire rack for icing or your serving platter.
- Once fully cooled, prepare your ganache for icing: bring the cream to a boil in a pot, once it has begun to boil remove and pour over the dark chocolate in a heatproof bowl. Drizzle over the cooled cake.
- You can pipe your message on in white chocolate like we did or sprinkle toasted flaked almonds over the top.
We’ve always thought that wellbeing is the combination of a happy body, mind and belly so what better way to positively begin a new year than cooking up a recipe that does just that! This dish is warming and comforting, but nourishing and you can feel good about eating a bowl of this. Couscous, quinoa or brown rice are excellent accompaniments.
- oil for frying
- 2 onions, peeled & chopped
- 1 red chilli, seeded and finely diced
- 2 garlic cloves, peeled and crushed
- 450g diced lamb
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 3 cardamom pods, bashed
- ½ tsp turmeric
- 400ml chicken stock
- 1 tbsp tomato purée
- 1 tbsp honey
- 1 x 400g tin chickpeas, drained & rinsed
- Fist-sized bunch each of mint & coriander, roughly chopped
- Seeds from ½ a pomegranate (tips on how to get the seeds out here!)
- ½ a cucumber, seeded and sliced
- Heat 1 tsp oil in a deep pot, and saute the onions for 5 minutes until soft.
- Add the chilli and garlic and allow to cook for a minute, then add the lamb and cook for 5 minutes until browned.
- Stir in the spices, fry for a minute, then add the stock, tomato purée and molasses/honey. Cover with a lid and cook for 40 minutes, stirring occasionally.
- Add the chickpeas, season to taste and cook for another 30 minutes until the lamb is tender.
- Scatter the mint, coriander and half of the pomegranate arils over the lamb and serve with the remaining pomegranate tossed with the cucumber in a separate dish.
As soon as we see those delicate white starry flowers we know a seasonal treat is on the way! Whipping wild garlic (also known as ramson) up into pesto is one of the easiest ways to enjoy it.
- 2 bunches of wild garlic, washed
- 2 small bunches of parsley, washed
- 120g toasted pine nuts, toasted
- 120g Parmesan cheese (Pecorino Romano also works well)
- 300ml olive oil
- 2 dashes of lemon juice
- black pepper
Place all ingredients except the oil into a food processor and blitz for a minute or two. Then slowly pour in the olive oil until it is all mixed through.
Pour into sterilised jars, top with an extra drizzle of oil to create a seal. They will keep in the fridge for 2-3 weeks – if you can manage to keep them that long!
We love to drizzle this over pasta, use as a spread for crostini and bruschetta, serve with roast vegetables, or rub over a chicken before it goes in the oven for roasting. You can also freeze it in ice cube trays and keep it until needed.
Top Tip: We put parsley in ours as sometimes the taste of wild garlic can be quite overpowering. This way we keep the green colour and get all the flavour!