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.

• Melt the dark chocolate in a heat proof bowl over a pan of simmering water

• Line the baking tray with clingfilm and pour over the melted chocolate making sure it is evenly spread out.

• Set aside to cool and firm up

• Once firm, heat the milk chocolate as before until melted

• Spread the caramel over the set dark chocolate and pour the milk chocolate on top

• Using a cocktail stick swirl the chocolate and caramel together, adding in a few more blobs of caramel if needed

• Sprinkle over your edible decorations and leave to set

• Once solid, break into pieces, wrap up in some greaseproof paper and tie with string

• Oh and make sure to save a piece for yourself!

• Once again melt the chocolate, 300g as before but stir in the green food colouring

• Line the baking tray with clingfilm and pour over the melted chocolate making sure it is evenly spread out.

• Set aside to cool and firm up

• Once firm, heat the remaining white chocolate as before until melted

• Spread the melted chocolate over the set green chocolate

• Sprinkle over your edible decorations and candy canes and leave to set

• Once solid, break into pieces, wrap up in some greaseproof paper and tie with string

• Add the sugar, water and golden syrup to a deep, heavy bottomed pan and give it a stir until all well combined. *(note: some readers have commented saying 170 was too high on their thermometers and the caramel burnt. Keep an eye on it from 130 and if it starts to darken before 170 take it off the heat. It must be to do with different brands of thermometers)*

• Rapid boil on a high heat until your sugar thermometer reads 170C – do not stir during this time!

• While the sugar is boiling away pour the double cream into a separate pan and gently simmer until it’s warm but not boiling.

• Once the sugar reaches temperature take off the heat.

• Carefully pour the double cream over it taking care as the mixture will bubble up.

• Give it a good stir until it’s well combined and set aside to cool.

• Once cool add 1 tbsp of salt to the caramel, adding more if you feel it’s required (I like my caramel quite salty but not everyone does).

• Pour into the glass jars, add a light sprinkling of sea salt and decorate as you choose.