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Beef Wellington
Beef, mushroom and ale pie
Bruschetta platter
Butternut Squash Soup
Chicken cordon bleu
Chocolate fridge cake
Crème brulée
Dark chocolate and avocado mousse
Falafel with Harissa-Spiced Coriander Mayo
Fish pie
Gazpacho soup
Gluten and Dairy-Free Chocolate Brownie
Gluten-free chocolate brownies
Goat’s cheese and tomato tart with pesto and olives
Homemade pizza
Lasagne
Lemon Posset with shortbread
Madras paneer/tofu curry
Mixed vegetable chow mein with black bean sauce
Pasta carbonara
Pumpkin and chocolate chip muffins
Raspberry jam flapjacks
Sausage meat puff pastry slice
Sauté of chicken chausseur
Twice-baked cheese soufflé
Vegan caramelised onion and vegetable tart
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Chocolate fridge cake
Chocolate
Fridge Cake
INGREDIENTS
250g Hobnob biscuits (you can use other biscuits too, for example digestive biscuits)
150g dark chocolate
150g milk chocolate
100g butter
200g golden syrup
100g golden raisins (you can use regular raisins too)
140g walnuts — splash of brandy and a splash of Disaronno (enough for the raisins to soak the alcohol up)
NB: You can use or add different dried fruit and other nuts too
METHOD
Weigh the butter, golden syrup and chocolate in one bowl together and place it into the microwave to melt in 30 second bursts until everything has melted. After each burst of being in the microwave, stir the ingredients together. Place the raisins into a bowl and cover with brandy and disaronno and leave to soak.
Draw around the 8×8 inch baking tin on a piece of silicon paper and then cut the square out. Cut four straight pieces of paper to fit the edges of the tin. Get a piece of kitchen paper and use the 20g unsalted butter and the piece of kitchen roll to grease the whole tin, next place the silicon or greaseproof paper in the tin.
Weigh the biscuits by placing them into a bowl. Put half of the biscuits into a resealable bag, unless you have a bad big enough to fit all of the biscuits in, seal the bag and then break up the biscuits using a rolling pin. Repeat with the remaining biscuits.
When the chocolate, butter and golden syrup have melted and are combined, add the broken biscuits, raisins (including the alcohol) and walnuts. Break the walnuts up as you add them to make smaller pieces. Mix well to combine and ensure all of the ingredients are covered with the chocolate mixture.
Place the mixture into the tin. Spread the mixture out evenly and ensure all of the tin is covered.
Place the tin into the fridge and leave to set for a minimum of 2 hours.
Once the fridge cake has set, remove it from the fridge and remove onto a chopping board.
Remove the silicon paper from the fridge cake and then cut the fridge cake into 12 pieces. Place the squares onto a plate or in a container and place into the fridge.
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