Caramel Pork

4 onions, sliced
2 pork tenderloins, cubed
olive oil
1 tbsp soy sauce
1 tbsp honey
100g cashew nuts
coriander to garnish

1. Fry onions and pork for 10 mins
2. Add soy sauce and honey
3. Cook for 5 mins
4. Add cashew nuts and coriander

Chocolate Mousse (4)

3 eggs, separated
250g plain chocolate, chopped
2 tbsp brandy or rum
300ml thick double cream

1. Melt 200g chocolate with rum
2. Remove from heat
3. Add beaten egg yolks
4. Fold in the cream
5. Whisk egg whites until stiff
6. Fold into mixture
7. Pour into glasses
8. Top with remaining chocolate

Chocolate Puddle Pudding (4)

Cake:
50g sugar
25g cocoa
½ tsp cinnamon
50g semolina
1 tsp baking powder
25g butter, melted
2 eggs, beaten
¼ tsp vanilla essence

Sauce:
75g dark brown sugar
10g cocoa + 2 tsp
275ml hand hot water

icing sugar to dust

1. Butter a 1 litre dish
2. Mix together the cake ingredients
3. Pour into dish
4. Whisk together the sauce ingredients
5. Pour over the pudding
6. Bake 180, GM4 for 30 mins
7. Dust with icing sugar

Cheese Fondue (4)

1 garlic clove, halved
425 ml dry white wine
5 tbsp brandy
200g Gruyère, grated
200g Emmenthal, grated
200g Cheddar, grated
100g Parmesan, grated
2 tbsp cornflour
nutmeg
salt, pepper
cubes of crusty bread

1. Rub inside of fondue with garlic
2. Add wine and 3 tbsp brandy
3. Simmer
4. Add cheese bit by bit
5. Stir until melted
6. Mix cornflour with brandy
7. Add to fondue
8. Add nutmeg and seasoning

Macaroons

2 egg whites
125g sugar
125g ground almonds
¼ tsp almond extract
blanched almonds

1. Line baking tray with parchment
2. Whisk egg whites until stiff
3. Whisk in sugar
4. Stir in almonds and extract
5. Put teaspoons full on tray
6. Press in almond
7. Bake 180, GM4 12 – 15 mins

Rocky Road

125g butter
300g dark chocolate
3 tbsp golden syrup
200g digestives, broken up
100g mini marshmallows
small tub glacé cherries
icing sugar to dust

1. Gently heat butter, chocolate and syrup
2. Stir in remaining ingredients
3. Tip into 24 cm square tin
4. Chill
5. Cut into squares
6. Dust with icing sugar

Orange Curd

200g butter
700g sugar
zest of 5 oranges
½ pt orange juice
½ pt beaten eggs (4-5)

1. Place butter, sugar, zest and juice in pan
2. Heat gently until sugar has dissolved.
3. Sieve, then bottle