I don’t think I need to warn you that this baked dark chocolate custard is a decadent dessert. It’s indulgent yes but not overwhelmingly. The recipe for these very toothsome pots de crème is from Deep Dark Chocolate by Sara Perry and Jane Zwinger. First thing to do is place 180g of dark chocolate in a medium bowl….
The poached egg
We find ourselves poaching eggs two or three times a week. A simple poached egg can be sublime when it’s cooked perfectly. A little while ago, we decided to road test a number of different approaches to find the holy grail of poaching methods. Cue many pots filled with spidery tendrils of egg white, rock-hard yolks…
Go fish pie
It’s usually a Monday night when we make this. It’s become a trusty weeknight staple. I’m not the cream-sodden white sauce pie type. Enter our version of Jamie Oliver’s fish pie from Ministry of Food. We’ve made it our own. We use large plump chunks of bright salmon and omit the prawns altogether. We also ramp…