Ox cheek bone luge

yummy fries!

The Juicy Lucifer

This burger was so yummy if a little spicy for me

Mini wedge salad

Toasted marshmallow sweet potato pie

I’m a big fan of the chocolate and raspberry combination, it just works so well but until now I had never put it in a brownie. Initially I thought about using fresh raspberries but as the brownie is already quite gooey and sticky I didn’t want to add any liquid to the mix. Also raspberries are no longer in season and it really bothers me buying fruits out of season, they just don’t taste as good. I have a feeling I’ll come back to this recipe in the summer and play with it again but for now I’m pretty pleased with the taste and texture.
I also opted to ice these for a change, usually I never ice a brownie but it just adds that extra level of indulgence and richness.

• Preheat the oven to 180C (fan).

• Grease and line a 20cm square cake tin.

• Place the butter and chocolate in a bowl over a pan of simmering water.

• Whisk the eggs and sugar in a separate bowl until doubled in volume.

• Once the chocolate and butter has melted pour over the egg mix and fold in gently.

• Sift in the flour, add the raspberries and fold gently until well combined.

• Place in the oven and bake for 30mins

• Leave in the tin for 10mins before moving to a wire rack to cool completely.

• Add the butter, chocolate and milk to a bowl and place in the microwave on 30second bursts until it has all melted.

• Sift in the icing sugar and give it a good beating with a wooden spoon until smooth.

• Once the brownies are cool, cut into 12 equal pieces, spoon over the icing, sprinkle with the raspberries and enjoy!

• Preheat the oven to 200C

• Heat some oil in a pan adding the onion and chilli and cook on a medium heat for 5 mins.

• Add the garlic and vinegar and continue to cook until almost all the liquid has gone.

• Squeeze the sausages out of their skins, crumble into the pan and cook for another 5 mins until they start to release some oil.

• Place some kitchen roll onto a plate and tip the mix onto it draining off the excess oil and liquid.

• Pour into a bowl with the peppers, tomatoes, parsley, seasoning and egg yolk.

• Give it a good stir until well combined.

• Roll out the pastry into a large rectangle (about 40x50cm) and divide in half to give two long strips.

• Add the filling down one half of the strip, brush beaten egg on the other side, fold over and seal by pressing down with a fork or crimp with your fingers. Repeat this process with the other strip of pastry.

• Cut into smaller pieces, brush with egg wash and place on a lined baking sheet.

• Bake in the oven for 30-40mins or until golden brown.