130g Unrefined golden caster sugar (We like Billington’s)
135g Light muscovado sugar (We like Billington’s)
2tsp Vanilla extract (We like Nielsen Massey)
2 Eggs (Large)
200g Dark chocolate chips
Preheat the oven to 175c/160Fan. Mix together the flour, salt and bicarbonate or soda and set aside.
Beat together the butter, sugars and vanilla until creamy, then add the eggs and beat again.
Mix in the flour mixture and then the chocolate chips. You should have a medium stiff spoonable dough.
Line your baking tray with parchment and draw a 4inch/11cm circle on it in pencil. Spoon 1/4 cup/60g mixture into the circle and spread it out to fill the pencil line. Bake this cookie for exactly 9 minutes.
While it is baking, grease your cream horn mould and line the outside with parchment. Chill in the fridge.
Remove the cookie from the oven and rest it for exactly one minute. Working quickly while the cookie is still soft and warm…
Your aim is to turn it over ready to shape around the horn. Do this by placing a piece of parchment slightly larger than the cookie over the warm cookie and use it and the lining paper beneath to flip it in your hands and onto your work surface. Peel off the baking paper to reveal the underside of the cookie.
Now take the Cream Horn mould you wrapped with parchment and using the paper now beneath the surface of the cookie, wrap the warm cookie around the mould and press it on using the paper.
Leave the cookie wrapped if you can and let it cool on the mould for at least 15 minutes. If the paper won’t stay on, use it to gently press the cookie around the mould and then stand upright on a cooling rack to cool completely. Once cool you can remove the mould and chill further in the fridge to firm completely. Repeat until your dough is used up.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.
4 boneless skinless chicken breast halves (6 ounces each)
Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper.
Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.
500g strong white bread flour, plus some for dusting
1 ½ tsp salt
7g sachet fast-action yeast
2 tbsp extra-virgin olive oil, plus some for drizzling
125g ball mozzarella, drained
5 tbsp pesto
Sea salt, to serve (optional)
Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
Now stretch the dough out onto a baking sheet until it’s about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.