Chocolate Fudge Cake

150g unsalted butter150g light muscovado sugar or brown sugar40g cocoa powder150g self raising flour1 tsp baking powder1/2 tsp bicarb2 medium eggs1  tsp vanilla extract142ml sour cream2 tblsp golden syrup
FOR THE GANACHE250ml cream250g dark chocolate

1. Heat oven to 180 degrees
2. Grease 2 X 18cm sandwich tins
3. In a separate bowl, sift the cocoa, flour, baking powder, bicarb and a pinch of salt. Mix Well.
4. Beat the sugar and butter well.
5. Add the flour mixture to the butter mixture.
6. In a jug, whisk together the eggs, vanilla, sour cream and syrup. Pour over the other ingredients.
7. Divide into cake tins and bake for 20 minutes.
8. Let the cake cool.
9. For the ganache, put the cream and chocolate into a bowl over simmering water. Heat until the chocolate is melted. Stir until smooth.
10. Allow to cool until thick enough to spread.
11. Ice the cake and decorate as you like...!

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KORMA CURRY PASTE

11/2TSP CUMIN SEEDS
3TSP CORIANDER SEEDS
4 CHOPPED GARLIC CLOVES
25G GINGER, PEELED AND CHOPPED
50G TOASTED ALMOND FLAKES
1TSP TURMERIC
1/2TSP SALT
2TBLSP VEGETABLES OIL
1 FRESH GREEN CHILLI CHOPPED
1TBLSP TOMATO PUREE

1. HEAT A DRY FRYING PAN UNTIL HOT.
2. ADD THE CUMIN AND CORIANDER SEEDS AND FRY FOR ABOUT 1 MINUTE.
3. REMOVE AND GRIND IN A MORTAR AND PESTLE.
4. TRANSFER TO A BLENDER AND ADD THE REMAINING INGREDIENTS PLUS 2TBLSP ON WATER.
5. WHIZZ UNTIL FINELY CHOPPED BUT NOT SMOOTH.

Summer Fruit Brioche

3 slices of Brioche Bread
Butter to fry
1 X 500ml Custard
1 can mixed fruit ( peaches, strawberries, raspberries)

1. Fry the bread in butter until golden
2. Place the bread into a bowl, drizzle the custard over the bread and top with the tinned fruit

Hot Cross Buns - How To Make

Salmon & Dill Linguine

2 salmon fillets
small knob of butter
75g dill
50g skinless almond slivers
1 garlic clove
4tblsp olive oil
zest of 1 lemon and juice of half
300g linguine

1. Heat the oven to 180 degrees
2. Season the salmon, dot with the butter and wrap loosely in foil
3. Place on baking sheet and cook for about 12 minutes depending on thickness. Flake the flesh into thick chunks.
4. In a food processor, whizz together the dill, almonds, garloic and olive oil to form a paste. Add the lemon zest and juice and season
5. Cook the linguine, drain and reserve 2tblsp of cooking water
6. Stir the water through the linguine along with the paste and the salmon.
7. Serve immediately!

STEAK TIPS

Don't know how long to cook your steak for?
Never fear, help is near!

Medium rare: 2 - 21/2 minutes on each side
Medium: 3 minutes on each side
Well done: 41/2 minute on each side