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Peach tarte tatin with seaweed caviar

25 minutes

Cake recipes

Caramelised mandarin tart with cardamom

45 minutes

Carrot recipes

Low-fat carrot roll with sweet cardamom and yoghurt

15 - 20 minutes

Broccoli recipes

Tenderstem broccoli sandwich cake

45 minutes

Roma tomato and basil pesto cake

3 hours

Ice cream

Cherry, creme de cassis and sticky marshmallow

Sweet potato and date cake with cream cheese topping

1 hour

Plum ice and jelly with black sesame and chocolate shards

20 minutes

A cup of caramel, chocolate and fruit

10 minutes

A cup of caramel, chocolate and fruit

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

450 g sugar
200 g orange-flavoured dark chocolate, melted
¾ cup cream, heated
1 small ripe spanspek, peeled and chopped
1 t orange-flower water

Method

Melt the sugar in a pan over a low heat. Stir occasionally until the sugar has melted and is golden caramel in colour. Working quickly and carefully, pour some of the caramel into the base of a silicone muffi n mould. Cover the base and sides using the back of a spoon. Repeat until you have six shells. Leave to set for about 15 minutes. Pop out and keep in a closed container.

To serve: Mix together the melted chocolate and cream. Fill the shells with spanspek and drizzle with orange-flower water and a spoon of the chocolate mixture.

Cook’s tip: For variation, add chopped, toasted almonds to the melted sugar, or fill the cups with raspberries or strawberries instead of spanspek. For a more dramatic dessert, make one large cup using a silicone cake mould.

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A cup of caramel, chocolate and fruit

A cup of caramel, chocolate and fruit

Ingredients

Method