Organic salmon fishcakes.
Organic Irish salmon fishcakes
Serves four
2 fresh organic Irish salmon darnes
2 free-range corn-fed large eggs, beaten
75g Simply Better rustic ciabatta breadcrumbs
4 tbsp cold-pressed Irish rapeseed oil
300ml milk
450g leftover mashed potatoes
3 spring onions, trimmed and thinly sliced
½ tbsp chopped, fresh flat-leaf parsley
2 tbsp plain flour
Sea salt & freshly ground black pepper
Lightly dressed mixed salad, Simply Better Irish tartare sauce and lemon wedges, to serve
1 Place the salmon in a large pan. Pour over the milk, cover and bring to the boil. Remove from the heat and leave the fish for five minutes to finish cooking in the hot milk.
2 Put the mashed potatoes in a bowl and beat in the spring onions and parsley. Transfer the cooked salmon to a plate with a fish slice. Break up the flesh into rough flakes, discarding any skin and bones. Gently fold into the mashed potato mixture and season to taste. Using a small ice-cream scoop, shape the salmon and potato mixture into eight even-sized balls and then, using slightly wet hands, shape into patties.
3 Place the flour on a plate and season generously. Put the beaten eggs into a shallow dish and place the breadcrumbs in a separate dish. Dust the salmon fishcakes in the seasoned flour, carefully dip them in beaten egg and then coat in breadcrumbs.
4 Heat the oil in a large, heavy-based frying pan over a medium heat. Shallow fry the fishcakes in batches for four to five minutes on each side, until crisp and golden. Drain well on kitchen paper and then arrange onto warmed serving plates with the mixed salad and a dollop of tartare sauce. Serve with the lemon wedges.
Mozzarella fritters with tomato and sweet garlic sauce.
Mozzarella fritters with tomato and sweet garlic sauce
Serves four
4 Simply Better Italian mozzarella di ufala Campana
120g Simply Better rustic ciabatta breadcrumbs
1 free-range corn-fed large egg
1 jar Simply Better Italian tomato & sweet garlic pasta sauce
Cold-pressed Irish rapeseed oil, for frying
2 tbsp coarsely chopped, fresh flat-leaf parsley
2 tbsp coarsely torn basil leaves
1 tsp finely grated lemon rind
25g plain flour
1 Mix the breadcrumbs with the parsley, basil and lemon rind in a shallow dish. Season with salt and pepper. Also season the flour and tip onto a flat plate. Lightly beat the egg in a shallow dish.
2 Tear each ball of mozzarella into four pieces, dust in the seasoned flour and shake off the excess. Dip first in the beaten egg, and then coat in the herby breadcrumbs. Arrange on a baking tray lined with non-stick parchment paper and chill for at least two hours.
3 When ready to cook, pour rapeseed oil into a large saucepan to a depth of 5 cm (2in), or heat a deep-fat fryer to 180°C (375°F). Deep fry the mozzarella in batches for two to three minutes until crisp and golden brown. Drain well on kitchen paper.
4 Warm the sauce in a small saucepan over a gentle heat and transfer to a small bowl. Arrange four mozzarella fritters on each warmed plate and serve with the bowl of sauce alongside.
Irish crab, avocado and mango salad.
Irish crab, avocado and mango salad
Serves four
225g Irish crab meat, well picked over
2 tbsp tomato country relish
2 tbsp cold-pressed Irish rapeseed oil
1 tsp Simply Better Spanish orange blossom honey
1 tsp Simply Better balsamic vinegar of Modena
50ml low fat mayonnaise
1 large, ripe avocado
1 tsp chopped fresh coriander
1 tbsp freshly squeezed lemon juice
1 tsp finely grated lemon rind
9 cherry tomatoes, quartered (preferably vine ripened)
2 little gem lettuces, trimmed and shredded
1 small, firm, ripe mango, peeled and cut into thin strips
Sea salt & freshly ground black pepper
1 Set aside four teaspoons of the mayonnaise in a bowl to use as a garnish. Place two tablespoons of the remaining mayonnaise in a liquidiser or mini food processor. Cut the avocado in half and scoop out the flesh, then add to the food processor with one tablespoon of the tomato country relish and the chopped coriander. Blitz until smooth. Transfer to a bowl, cover with cling film and chill until needed.
2 Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato country relish, the lemon juice and lemon rind. Place in a bowl, cover with cling film and chill until needed.
3 Mix together the rapeseed oil, orange blossom honey and balsamic vinegar in a bowl and season to taste. Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.
4 Using two forks, shred the crab meat, discarding any pieces of shell.
5 To serve, spoon some of the avocado mayonnaise into the bottom of six glasses. Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes. Spoon over the crab meat in an even layer and garnish with the tomato mayonnaise. Set on plates to serve.
Griddled Connemara Hill lamb chops with courgette and lemon.
Griddled Connemara Hill lamb chops with courgette and lemon
Serves four
8 Simply Better Connemara hill lamb fresh Irish centre loin lamb chops
2 tbsp Simply Better Sicilian DOP Val Di Mazara extra virgin olive oil
2 tsp Simply Better Spanish orange blossom honey
100g Simply Better Irish handmade Ardsallagh goat’s cheese
Simply Better Wild Atlantic sea salt with organic herbs
2 garlic cloves, crushed
1 tsp chopped fresh oregano
4 small courgettes, sliced on the diagonal
450g baby new potatoes
Few sprigs of fresh mint
4 lemon wedges
Freshly ground black pepper
1 Mix together the garlic, oil, honey, oregano and seasoning in a shallow non-metallic dish. Add the lamb chops and courgette slices and mix until evenly combined. Set aside for 10 minutes at room temperature to allow the flavours to develop.
2 Meanwhile, place the new potatoes in a steamer with the mint sprigs on top and cook for 15-20 minutes, until tender.
3 Heat a griddle pan until smoking hot. Add the lamb chops and courgette slices and cook for four to five minutes on each side, until the lamb is cooked to your liking and the courgettes are tender and nicely marked. Add the lemon wedges to the griddle for a minute or two until nicely charred.
4 Arrange the lamb chops on warmed plates with the courgettes and lemon wedges. Add the steamed new potatoes and dollop of the Ardsallagh goat’s cheese. Give a good grinding of black pepper to each one to serve.
Corn-fed chicken and chorizo rice bake.
Corn-fed chicken and chorizo rice bake
Serves four
8 fresh Irish corn-fed chicken thighs
1 jar of Italian grilled artichokes
100g Simply Better Spanish chorizo Ibérico De Belotta, peeled and sliced
Simply Better Atlantic sea salt & organic herbs
150ml dry white wine
25g butter
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
350g long grain rice
600ml chicken stock
2 tbsp roughly chopped fresh flat-leaf parsley
1 Preheat the oven to 180°C (350°F / gas mark four). Drain the oil from the artichokes and add one tablespoon of the oil to a casserole dish with a lid. Add half the butter and place on the hob to heat. Season the chicken thighs, add to the dish, skin-side down, and cook for two to three minutes until lightly browned. Turnover and cook for another minute or so until sealed. Transfer to a plate and set aside.
2 Add another tablespoon of the drained artichoke oil to the dish together with the remaining butter, then tip in the onion and garlic. Sauté for two to three minutes until softened but not browned. Add the chorizo and rice and cook for another two minutes, stirring regularly until the chorizo has begun to release its oil and all the rice grains are well coated.
3 Pour the wine into the dish, stirring to combine, then add the stock and fold in the artichokes. Arrange the chicken on top, pushing the thighs down into the rice. Cover with the lid and bake for 35-40 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and place directly on the table to serve.
Irish Angus rib eye steak with smoked paprika and grilled pepper butter.
Irish Angus rib eye steak with smoked paprika and grilled pepper butter
Serves four
4 matured Irish angus rib eye steaks
100ml Simply Better Sicilian DOP Val Di Mazara extra virgin olive oil
2 tsp Simply Better organic garlic & herb seasoning
Baked potatoes and lightly dressed mixed green salad, to serve
For the paprika butter:
½ jar of Italian grilled peppers
175g butter
½ tsp fresh thyme, chopped
1 tsp fresh flat leaf parsley, chopped
1 tsp smoked paprika
1 tbsp double cream
1 Place the steaks in a non-metallic dish and add the olive oil and garlic & herb seasoning. Cover with clingfilm and leave in the fridge to marinate overnight.
2 To make the pepper butter, place the butter, thyme, parsley, paprika and grilled peppers into a food processor and puree until smooth. Season lightly and stir in the cream, then scrape out onto a square of non-stick parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least four hours.
3 Remove the steaks from the fridge at least half an hour before you wish to cook them. Shake off any excess marinade and season with salt and pepper. Preheat a heavy-based pan over a high heat.
4 Sear the steaks on both sides, reduce the heat to medium and cook to your liking. See our steak cooking guide for tips.
5 Add a knob of butter to the pan close to the end of the cooking time and allow to foam a little. Use this to baste the steaks.
6 Transfer the steaks to a warm plate and allow to rest for two to three minutes.
7 Take the pepper butter from the fridge and remove the parchment paper, then cut into four slices. Place the butter slices on top of each steak and serve with a baked potato and some mixed salad.
Steak cooking guide
Rare
Seared on the outside with a dark red centre. Cook two to four minutes each side.
Medium
Seared on the outside with a pink juicy. Cook four to five minutes each side.
Well done
Cooked well the whole way through. Cook five to six minutes each side.
White chocolate and raspberry tiramisu.
White chocolate and raspberry tiramisu
Serves four
1 tub Simply Better fresh Irish Madagascan vanilla bean custard
300ml Simply Better Irish raspberry & Wexford rhubarb cordial
100g Simply Better Irish handmade wild raspberry Belgian white chocolate bar (grated)
24 Simply Better Cantuccini Toscani PGI biscuits
1 cinnamon stick
1 tsp vanilla extract
350g raspberries (plus extra to decorate)
100ml whipping cream
250g mascarpone cheese (at room temperature)
Sprigs of mint, to decorate
1 To poach the raspberries, place the cordial in a medium-sized saucepan with the cinnamon stick and vanilla extract and bring to the boil. Turn down the heat and simmer for five to 10 minutes until reduced by half and slightly thickened. Allow the cordial mixture to cool, then place the raspberries in a bowl and pour the cordial mixture over them through a fine sieve, discarding the cinnamon stick. Stir to combine and set aside.
2 Whip the cream in a bowl until it forms soft peaks. Place the custard in a bowl, whisk in the mascarpone cheese until completely smooth and then fold in the grated white chocolate and the whipped cream until evenly mixed.
3 Spoon the poached raspberries, reserving the liquid, into the base of six glass bowls or martini glasses, then arrange three Cantuccini biscuits in each glass, breaking them up as necessary to fit. Pour the raspberry liquid over and then spoon the white chocolate mixture on top to cover completely. Chill for one hour until set.
4 Garnish each tiramisu with grated white chocolate and the extra raspberries and sprigs of mint.
Belgian chocolate mousse.
Belgian chocolate mousse
Serves four
225g Belgian dark chocolate, broken into squares
3 free-range corn-fed large eggs
2 tbsp Coole Swan Irish cream liqueur
300ml fresh cream, whipped
1 To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the Coole Swan in a separate bowl over a pan of simmering water until double in size. It is very important that you ensure the water does not boil or it will cook the eggs.
2 Fold the melted chocolate into the egg mixture, then leave to cool for five minutes. Meanwhile, whisk the cream in a bowl and then fold into the chocolate mousse. Cover with clingfilm and chill for two to three hours or overnight is fine.
3 Scoop it on a plate the following day and garnish as desired.
Peach and amaretti sponge cake.
Peach and amaretti sponge cake
Serves four
4 free-range corn-fed large eggs
85g Simply Better crunchy Italian Amaretti biscuits
1 tbsp Simply Better Sicilian DOP extra virgin olive oil
200g softened butter, plus extra for the tin
200g caster sugar
200g self-raising flour
1 tsp baking powder
½ tsp almond essence (optional)
Zest of 1 lemon
1 tsp Amaretto liqueur
410g can of peaches or apricot halves in natural juice, drained, roughly chopped
25g flaked almonds
1 Heat oven to 180°C (160°C fan/gas mark four). Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.
2 Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, lemon zest, olive oil and amaretto liqueur and beat with an electric mixer until smooth and creamy. Gently stir in the flaked almonds, peaches/apricots and the Amaretti biscuits. Spoon into the tin and lightly smooth with the back of the spoon. Bake for 60 to 70 minutes until a skewer inserted into the centre of the cake comes out clean.
Read more
Back to school lunches
A two-course lamb feast
Organic salmon fishcakes.
Organic Irish salmon fishcakes
Serves four
2 fresh organic Irish salmon darnes
2 free-range corn-fed large eggs, beaten
75g Simply Better rustic ciabatta breadcrumbs
4 tbsp cold-pressed Irish rapeseed oil
300ml milk
450g leftover mashed potatoes
3 spring onions, trimmed and thinly sliced
½ tbsp chopped, fresh flat-leaf parsley
2 tbsp plain flour
Sea salt & freshly ground black pepper
Lightly dressed mixed salad, Simply Better Irish tartare sauce and lemon wedges, to serve
1 Place the salmon in a large pan. Pour over the milk, cover and bring to the boil. Remove from the heat and leave the fish for five minutes to finish cooking in the hot milk.
2 Put the mashed potatoes in a bowl and beat in the spring onions and parsley. Transfer the cooked salmon to a plate with a fish slice. Break up the flesh into rough flakes, discarding any skin and bones. Gently fold into the mashed potato mixture and season to taste. Using a small ice-cream scoop, shape the salmon and potato mixture into eight even-sized balls and then, using slightly wet hands, shape into patties.
3 Place the flour on a plate and season generously. Put the beaten eggs into a shallow dish and place the breadcrumbs in a separate dish. Dust the salmon fishcakes in the seasoned flour, carefully dip them in beaten egg and then coat in breadcrumbs.
4 Heat the oil in a large, heavy-based frying pan over a medium heat. Shallow fry the fishcakes in batches for four to five minutes on each side, until crisp and golden. Drain well on kitchen paper and then arrange onto warmed serving plates with the mixed salad and a dollop of tartare sauce. Serve with the lemon wedges.
Mozzarella fritters with tomato and sweet garlic sauce.
Mozzarella fritters with tomato and sweet garlic sauce
Serves four
4 Simply Better Italian mozzarella di ufala Campana
120g Simply Better rustic ciabatta breadcrumbs
1 free-range corn-fed large egg
1 jar Simply Better Italian tomato & sweet garlic pasta sauce
Cold-pressed Irish rapeseed oil, for frying
2 tbsp coarsely chopped, fresh flat-leaf parsley
2 tbsp coarsely torn basil leaves
1 tsp finely grated lemon rind
25g plain flour
1 Mix the breadcrumbs with the parsley, basil and lemon rind in a shallow dish. Season with salt and pepper. Also season the flour and tip onto a flat plate. Lightly beat the egg in a shallow dish.
2 Tear each ball of mozzarella into four pieces, dust in the seasoned flour and shake off the excess. Dip first in the beaten egg, and then coat in the herby breadcrumbs. Arrange on a baking tray lined with non-stick parchment paper and chill for at least two hours.
3 When ready to cook, pour rapeseed oil into a large saucepan to a depth of 5 cm (2in), or heat a deep-fat fryer to 180°C (375°F). Deep fry the mozzarella in batches for two to three minutes until crisp and golden brown. Drain well on kitchen paper.
4 Warm the sauce in a small saucepan over a gentle heat and transfer to a small bowl. Arrange four mozzarella fritters on each warmed plate and serve with the bowl of sauce alongside.
Irish crab, avocado and mango salad.
Irish crab, avocado and mango salad
Serves four
225g Irish crab meat, well picked over
2 tbsp tomato country relish
2 tbsp cold-pressed Irish rapeseed oil
1 tsp Simply Better Spanish orange blossom honey
1 tsp Simply Better balsamic vinegar of Modena
50ml low fat mayonnaise
1 large, ripe avocado
1 tsp chopped fresh coriander
1 tbsp freshly squeezed lemon juice
1 tsp finely grated lemon rind
9 cherry tomatoes, quartered (preferably vine ripened)
2 little gem lettuces, trimmed and shredded
1 small, firm, ripe mango, peeled and cut into thin strips
Sea salt & freshly ground black pepper
1 Set aside four teaspoons of the mayonnaise in a bowl to use as a garnish. Place two tablespoons of the remaining mayonnaise in a liquidiser or mini food processor. Cut the avocado in half and scoop out the flesh, then add to the food processor with one tablespoon of the tomato country relish and the chopped coriander. Blitz until smooth. Transfer to a bowl, cover with cling film and chill until needed.
2 Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato country relish, the lemon juice and lemon rind. Place in a bowl, cover with cling film and chill until needed.
3 Mix together the rapeseed oil, orange blossom honey and balsamic vinegar in a bowl and season to taste. Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.
4 Using two forks, shred the crab meat, discarding any pieces of shell.
5 To serve, spoon some of the avocado mayonnaise into the bottom of six glasses. Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes. Spoon over the crab meat in an even layer and garnish with the tomato mayonnaise. Set on plates to serve.
Griddled Connemara Hill lamb chops with courgette and lemon.
Griddled Connemara Hill lamb chops with courgette and lemon
Serves four
8 Simply Better Connemara hill lamb fresh Irish centre loin lamb chops
2 tbsp Simply Better Sicilian DOP Val Di Mazara extra virgin olive oil
2 tsp Simply Better Spanish orange blossom honey
100g Simply Better Irish handmade Ardsallagh goat’s cheese
Simply Better Wild Atlantic sea salt with organic herbs
2 garlic cloves, crushed
1 tsp chopped fresh oregano
4 small courgettes, sliced on the diagonal
450g baby new potatoes
Few sprigs of fresh mint
4 lemon wedges
Freshly ground black pepper
1 Mix together the garlic, oil, honey, oregano and seasoning in a shallow non-metallic dish. Add the lamb chops and courgette slices and mix until evenly combined. Set aside for 10 minutes at room temperature to allow the flavours to develop.
2 Meanwhile, place the new potatoes in a steamer with the mint sprigs on top and cook for 15-20 minutes, until tender.
3 Heat a griddle pan until smoking hot. Add the lamb chops and courgette slices and cook for four to five minutes on each side, until the lamb is cooked to your liking and the courgettes are tender and nicely marked. Add the lemon wedges to the griddle for a minute or two until nicely charred.
4 Arrange the lamb chops on warmed plates with the courgettes and lemon wedges. Add the steamed new potatoes and dollop of the Ardsallagh goat’s cheese. Give a good grinding of black pepper to each one to serve.
Corn-fed chicken and chorizo rice bake.
Corn-fed chicken and chorizo rice bake
Serves four
8 fresh Irish corn-fed chicken thighs
1 jar of Italian grilled artichokes
100g Simply Better Spanish chorizo Ibérico De Belotta, peeled and sliced
Simply Better Atlantic sea salt & organic herbs
150ml dry white wine
25g butter
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
350g long grain rice
600ml chicken stock
2 tbsp roughly chopped fresh flat-leaf parsley
1 Preheat the oven to 180°C (350°F / gas mark four). Drain the oil from the artichokes and add one tablespoon of the oil to a casserole dish with a lid. Add half the butter and place on the hob to heat. Season the chicken thighs, add to the dish, skin-side down, and cook for two to three minutes until lightly browned. Turnover and cook for another minute or so until sealed. Transfer to a plate and set aside.
2 Add another tablespoon of the drained artichoke oil to the dish together with the remaining butter, then tip in the onion and garlic. Sauté for two to three minutes until softened but not browned. Add the chorizo and rice and cook for another two minutes, stirring regularly until the chorizo has begun to release its oil and all the rice grains are well coated.
3 Pour the wine into the dish, stirring to combine, then add the stock and fold in the artichokes. Arrange the chicken on top, pushing the thighs down into the rice. Cover with the lid and bake for 35-40 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and place directly on the table to serve.
Irish Angus rib eye steak with smoked paprika and grilled pepper butter.
Irish Angus rib eye steak with smoked paprika and grilled pepper butter
Serves four
4 matured Irish angus rib eye steaks
100ml Simply Better Sicilian DOP Val Di Mazara extra virgin olive oil
2 tsp Simply Better organic garlic & herb seasoning
Baked potatoes and lightly dressed mixed green salad, to serve
For the paprika butter:
½ jar of Italian grilled peppers
175g butter
½ tsp fresh thyme, chopped
1 tsp fresh flat leaf parsley, chopped
1 tsp smoked paprika
1 tbsp double cream
1 Place the steaks in a non-metallic dish and add the olive oil and garlic & herb seasoning. Cover with clingfilm and leave in the fridge to marinate overnight.
2 To make the pepper butter, place the butter, thyme, parsley, paprika and grilled peppers into a food processor and puree until smooth. Season lightly and stir in the cream, then scrape out onto a square of non-stick parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least four hours.
3 Remove the steaks from the fridge at least half an hour before you wish to cook them. Shake off any excess marinade and season with salt and pepper. Preheat a heavy-based pan over a high heat.
4 Sear the steaks on both sides, reduce the heat to medium and cook to your liking. See our steak cooking guide for tips.
5 Add a knob of butter to the pan close to the end of the cooking time and allow to foam a little. Use this to baste the steaks.
6 Transfer the steaks to a warm plate and allow to rest for two to three minutes.
7 Take the pepper butter from the fridge and remove the parchment paper, then cut into four slices. Place the butter slices on top of each steak and serve with a baked potato and some mixed salad.
Steak cooking guide
Rare
Seared on the outside with a dark red centre. Cook two to four minutes each side.
Medium
Seared on the outside with a pink juicy. Cook four to five minutes each side.
Well done
Cooked well the whole way through. Cook five to six minutes each side.
White chocolate and raspberry tiramisu.
White chocolate and raspberry tiramisu
Serves four
1 tub Simply Better fresh Irish Madagascan vanilla bean custard
300ml Simply Better Irish raspberry & Wexford rhubarb cordial
100g Simply Better Irish handmade wild raspberry Belgian white chocolate bar (grated)
24 Simply Better Cantuccini Toscani PGI biscuits
1 cinnamon stick
1 tsp vanilla extract
350g raspberries (plus extra to decorate)
100ml whipping cream
250g mascarpone cheese (at room temperature)
Sprigs of mint, to decorate
1 To poach the raspberries, place the cordial in a medium-sized saucepan with the cinnamon stick and vanilla extract and bring to the boil. Turn down the heat and simmer for five to 10 minutes until reduced by half and slightly thickened. Allow the cordial mixture to cool, then place the raspberries in a bowl and pour the cordial mixture over them through a fine sieve, discarding the cinnamon stick. Stir to combine and set aside.
2 Whip the cream in a bowl until it forms soft peaks. Place the custard in a bowl, whisk in the mascarpone cheese until completely smooth and then fold in the grated white chocolate and the whipped cream until evenly mixed.
3 Spoon the poached raspberries, reserving the liquid, into the base of six glass bowls or martini glasses, then arrange three Cantuccini biscuits in each glass, breaking them up as necessary to fit. Pour the raspberry liquid over and then spoon the white chocolate mixture on top to cover completely. Chill for one hour until set.
4 Garnish each tiramisu with grated white chocolate and the extra raspberries and sprigs of mint.
Belgian chocolate mousse.
Belgian chocolate mousse
Serves four
225g Belgian dark chocolate, broken into squares
3 free-range corn-fed large eggs
2 tbsp Coole Swan Irish cream liqueur
300ml fresh cream, whipped
1 To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the Coole Swan in a separate bowl over a pan of simmering water until double in size. It is very important that you ensure the water does not boil or it will cook the eggs.
2 Fold the melted chocolate into the egg mixture, then leave to cool for five minutes. Meanwhile, whisk the cream in a bowl and then fold into the chocolate mousse. Cover with clingfilm and chill for two to three hours or overnight is fine.
3 Scoop it on a plate the following day and garnish as desired.
Peach and amaretti sponge cake.
Peach and amaretti sponge cake
Serves four
4 free-range corn-fed large eggs
85g Simply Better crunchy Italian Amaretti biscuits
1 tbsp Simply Better Sicilian DOP extra virgin olive oil
200g softened butter, plus extra for the tin
200g caster sugar
200g self-raising flour
1 tsp baking powder
½ tsp almond essence (optional)
Zest of 1 lemon
1 tsp Amaretto liqueur
410g can of peaches or apricot halves in natural juice, drained, roughly chopped
25g flaked almonds
1 Heat oven to 180°C (160°C fan/gas mark four). Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.
2 Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, lemon zest, olive oil and amaretto liqueur and beat with an electric mixer until smooth and creamy. Gently stir in the flaked almonds, peaches/apricots and the Amaretti biscuits. Spoon into the tin and lightly smooth with the back of the spoon. Bake for 60 to 70 minutes until a skewer inserted into the centre of the cake comes out clean.
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Back to school lunches
A two-course lamb feast
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