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Gooey and gluttonous... Ingredients 70% dark chocolate 400g (good quality) butter 375g golden caster sugar 350g eggs 6 vanilla extract 1tsp plain flour 225g sea salt 1tsp salted caramel sauce 250g white chocolate 200g Method Preheat oven to 180c. Line a 9" x 11" tin with baking paper. Melt the butter in a pan and add the chocolate, slowly melting together. Put the eggs, sugar and vanilla into the bowl of an electric mixer and beat until fluffy and pale. Add the melted butter and chocolate to the egg and mix well. Add the salt to the flour and then gradually add to the wet mixture. Beat until smooth . Chop the white chocolate roughly and stir into the mixture . Pour half the mixture into the tin, then blob with half the salted caramel sauce. Spoon the rest of the brownie mixture on top, being careful not to disturb the caramel. Spoon the remainder of the caramel onto the top in 5 thick stripes. Drag a skewer through the caramel to make a pattern. Cook for 25 mins (they will be jiggly when they come out). Leave to cool completely before cutting into squares. Eat and enjoy.

Utterly addictive... Makes 16 1 hour Ingredients Pickled Jalapenos 120g Cream cheese 100g Mozzarella (low moisture) 100g Cheddar 60g Sugar 2 tsps Chilli Sauce (optional) 2 tsps White wine vinegar 2 tsps Eggs 3 Flour 100g Panko Bread Crumbs 150g Vegetable Oil (for frying) Method Finely grate the mozzarella and cheddar. Roughly chop the jalapenos. In a mixing bowl combine the chopped jalapenos, cream cheese, grated mozzarella, grated cheddar, sugar, vinegar and chilli sauce (if using). Stir till well mixed. Using two tea spoons, form 1 inch balls from the mixture, and place them on a tray lined with a baking sheet. When all the mixture has been used, put the tray in the freezer for 30 minutes. Prepare the dredging station: put the flour, egg and panko breadcrumbs in separate bowls. Whisk the egg slightly till the yolk and white are combined. Remove the cheese balls from the freezer and, one at a time, coat in the flour, then coat in the egg, and then toss in the bread crumbs. After the first bread crumb coating, re-coat again in the egg and then back in the bread crumbs to ensure the coating is thick. Fill a medium saucepan with 2 inches of vegetable oil. Once up to temperature (test by flicking a drop of water in) fry the balls in batches for about 10 minutes or until golden. Remove from the oil and rest on a kitchen roll to absorb excess oil and cool down slightly. Eat and enjoy!

Rich and decadent... Serves 6 4 hours ingredients pappardelle 750g rosemary 2 handfuls, leaves picked basil, 1 handful sugar 2 tbsp garlic 2 cloves, peeled balsamic vinegar 100ml lamb shoulder on the bone 1kg plain flour 2 tbsp vegetable oil 3 tbsp white wine a splash chicken stock 500ml extra-virgin olive oil 3 tbsp chopped tomatoes 400g tin tomato puree 3 tbsp frozen peas 200g Method Put the rosemary, garlic, sugar and vinegar into a food processor and blitz to a green sauce. Season the lamb well and dust with the flour. Heat oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate. Add the white wine to deglaze the pan and reduce until the liquid evaporates. Put the lamb neck back in along with the green sauce and top up with chicken stock and tinned tomatoes. Bring to the boil, then turn down to the lowest heat and gently simmer for 3 hours. The lamb should now be falling off the bone. Remove it from the pan and se two forks to shred the meat. Spoon out any fat that has risen to the surface of the sauce. Add the tomato paste and basil, then simmer until the sauce has reduced slightly and thickened. Season with salt, pepper and some sugar if needed. Add the shredded lamb back to the sauce and the peas, stir to combine, then put a lid on the casserole and leave it to rest off the heat. Cook the pappardelle in salty water until al dente, then drain. Spoon the ragu onto the pappardelle then toss gently to coat. Eat and enjoy.

Fresh, fast and fun... Serves 5 30 minutes Ingredients Orzo 400g Red onion (finely sliced) 1 Chorizo 120g Pitted black olives (halved) 120g Feta (cut into 1cm cubes) 120g Sun-dried tomato (sliced) 120g Lemon 1 Parsley (finely chopped) large bunch Garlic 4 cloves White wine 50ml Method Cook the orzo until al dente, drain, and set aside. Cut the chorizo into 1cm thick slices, and then each slice into quarters. Fry the chorizo for 2-3 minutes, then remove from the pan and place onto kitchen roll to absorb the excess oil. Slice the garlic, and fry in a wok with a good measure of olive oil for 1 minute. Add the white wine and the juice of half a lemon and simmer for a further minute. Add the drained orzo, tossing to combine, and then leave to simmer for 2 minutes. Add the red onion, feta, olives, sun-dried tomato, chorizo and parsley; and stir through. Add the juice of the other half a lemon, and season with good a quantity of salt and pepper. Eat and enjoy.