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Chocolate sauce recipe
 A simple but luxuriously silky chocolate sauce to top ice cream, chocolate cake, brownies or profiteroles. 200g/7oz good-quality dark chocolate, minimum 70% cocoa solids, chopped175ml/6fl oz double cream50ml/2fl oz full-fat milk30g/1oz caster sugar 200g/7oz good-quality dark chocolate, minimum 70% cocoa solids, chopped 175ml/6fl oz double cream 50ml/2fl oz full-fat milk 30g/1oz caster sugar Method Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously.Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined. Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat. In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously. In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously. Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined. Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined.
Blueberry, almond butter and cream pancakes recipe
 Pancakes with blueberry jam and almond butter are a match made in heaven - especially when topped with whipped cream! Shopping list Ingredients 100ml/3½fl oz double cream4-6 tbsp almond butter4 tbsp blueberry conserve4 pancakes, to serve 100ml/3½fl oz double cream 4-6 tbsp almond butter 4 tbsp blueberry conserve 4 pancakes, to serve Method Whip the cream until soft peaks form when the whisk is removed.Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Whip the cream until soft peaks form when the whisk is removed. Whip the cream until soft peaks form when the whisk is removed. Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Related recipes Classic pancakes with chocolate sauce. By James Martin Pancake topping ideas recipes (45) Lemon curd, mascarpone and almond pancakes pancake recipes (100) Taiwanese lun piah pancakes. By Ching-He Huang pancake recipes (100) Pikelets. By Annie Rigg pancake recipes (100) Pancakes with berries and white chocolate pancake recipes (100) Chocolate milkshake By Laura Wingrove almond butter recipes (4) Salted almond and dark chocolate rice cake bar. By Laura Wingrove almond butter recipes (4) Carrot, lentil and almond soup with wholemeal croûtons By Lily Soutter almond butter recipes (4)
Raspberry clover club recipe
 Saturday Kitchen celebrates world gin day with Carmen O'Neal’s clover club cocktail. 60ml/4 tbsp raspberry gin 25ml/5 tsp lemon juice20ml/4 tsp raspberry sugar syrup 1 egg whitefresh raspberry berry on cocktail stick to garnish 60ml/4 tbsp raspberry gin 25ml/5 tsp lemon juice 20ml/4 tsp raspberry sugar syrup 1 egg white fresh raspberry berry on cocktail stick to garnish Method Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Strain into a Nick and Nora glass (or small wine glass). Garnish with fresh raspberries skewered onto a cocktail stick. Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Strain into a Nick and Nora glass (or small wine glass). Strain into a Nick and Nora glass (or small wine glass). Garnish with fresh raspberries skewered onto a cocktail stick. Garnish with fresh raspberries skewered onto a cocktail stick.
Negroni PX recipe
 Saturday Kitchen celebrates world gin day with Carmen's twist on the Negroni - made with a classic London dry gin and Pedro Ximénez sherry. Ingredients 35ml/2 tbsp gin20ml/4 tsp Campari20ml/4 tsp sherry (such as Pedro Ximénez)orange twist to garnish 35ml/2 tbsp gin 20ml/4 tsp Campari 20ml/4 tsp sherry (such as Pedro Ximénez) orange twist to garnish Method Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Strain into a tumbler over ice and garnish with an orange twist. Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Strain into a tumbler over ice and garnish with an orange twist. Strain into a tumbler over ice and garnish with an orange twist. Related recipes This recipe is from...
Mu shu vegetables with Chinese pancakes recipe
 A delicious mu shu vegetable dish served with hoisin sauce and Chinese pancakes. 1½ tbsp groundnut or vegetable oil3 tbsp spring onions, finely chopped2 tbsp banana shallots, finely chopped50g/1¾oz red pepper, diced50g/1¾oz carrot, diced100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen1 tbsp Shaoxing rice wine or dry sherry1½ tbsp light soy sauce1 tsp salt½ tsp freshly ground black pepper2 tsp sesame oil 1½ tbsp groundnut or vegetable oil 3 tbsp spring onions, finely chopped 2 tbsp banana shallots, finely chopped 50g/1¾oz red pepper, diced 50g/1¾oz carrot, diced 100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen 1 tbsp Shaoxing rice wine or dry sherry 1½ tbsp light soy sauce 1 tsp salt ½ tsp freshly ground black pepper 2 tsp sesame oil Chinese pancakes hoisin sauce, for dipping Chinese pancakes hoisin sauce, for dipping Method Steam the pancakes for a few minutes or heat in the microwave and set aside.Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes.Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce. Steam the pancakes for a few minutes or heat in the microwave and set aside. Steam the pancakes for a few minutes or heat in the microwave and set aside. Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes. Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes. Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce. Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce.
Crêpes with clementines and brandy butter recipe
 A seasonal take on the classic French dessert crêpe Suzette. 280g/10oz brandy butter25g/1oz caster sugar, plus extra for serving2 oranges, zest and juice only2 tbsp of brandy, plus extra for serving2 clementines, peeled and segmented12 readymade crêpes or thin pancakes 280g/10oz brandy butter 25g/1oz caster sugar, plus extra for serving 2 oranges, zest and juice only 2 tbsp of brandy, plus extra for serving 2 clementines, peeled and segmented 12 readymade crêpes or thin pancakes Method In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid.Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish.Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes.To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving. In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid. In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid. Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish. Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish. Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes. Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes. To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving. To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving.
Raspberry and white chocolate waffle pudding recipe
 butter, for greasing300g/10½oz packet waffles, cut into 2.5cm/1in squares300g/10½oz raspberries150g/½oz white chocolate, cut into 0.5cm/¼in cubes500ml/18fl oz crème fraîche or soured cream55g/2oz caster sugar1 tbsp plain flour½ tsp vanilla extract3 free-range eggs, beaten2 tbsp icing sugar butter, for greasing 300g/10½oz packet waffles, cut into 2.5cm/1in squares 300g/10½oz raspberries 150g/½oz white chocolate, cut into 0.5cm/¼in cubes 500ml/18fl oz crème fraîche or soured cream 55g/2oz caster sugar 1 tbsp plain flour ½ tsp vanilla extract 3 free-range eggs, beaten 2 tbsp icing sugar Method Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter.Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate.Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes.Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream.
Roux/the basic white sauce recipe
 40g/1½oz flour40g/1½oz butter or other fat290ml/½ pint milk or stock for thick sauces450ml/¾pint for medium and 570ml/1 pintfor thin 40g/1½oz flour 40g/1½oz butter or other fat 290ml/½ pint milk or stock for thick sauces 450ml/¾pint for medium and 570ml/1 pintfor thin Method Dissolve the butter in a pan and add the flour.Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.Cook for a minimum of 2 minutes to cook out the taste of the flour.Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. Dissolve the butter in a pan and add the flour. Dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Cook for a minimum of 2 minutes to cook out the taste of the flour. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition.
How to make Yorkshire puddings recipe
 Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too. 125g/4½oz plain flour2 medium free-range eggs300ml/10fl oz full-fat milksea salt and freshly ground black pepper4 tbsp goose fat, beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil) 125g/4½oz plain flour 2 medium free-range eggs 300ml/10fl oz full-fat milk sea salt and freshly ground black pepper 4 tbsp goose fat, beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil) Method Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes.Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot.Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot. Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot. Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Recipe tips You can make these ahead for a no-stress roast dinner. Cool completely on a wire rack and then freeze in a sealed plastic freezer back for up to a month.
Make-ahead Yorkshire pudding recipe
 Perfect Yorkshire puddings are all about resting the batter. Make the batter the night before if you like, or freeze the cooked Yorkshire puddings to be even more prepared. 3 free-range eggs 115g/4oz flour275ml/½ pint milkbeef drippingsalt 3 free-range eggs 115g/4oz flour 275ml/½ pint milk beef dripping salt Method Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours.Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours. Leave this to rest, covered, in the refrigerator for up to 12 hours. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Recipe tips Cooled, cooked Yorkshire puddings can be frozen and reheated if you need to get ahead on your roast dinner. Just make sure to use them within 3 months.
Gooseberry and elderflower custard recipe
 This creamy gooseberry recipe uses fragrant elderflower cordial and homemade custard in a simple make-ahead dessert. 450g/1lb gooseberries 150ml/5fl oz elderflower cordial 450g/1lb gooseberries 150ml/5fl oz elderflower cordial 2 egg yolks 1 tsp arrowroot 150ml/5fl oz milk 30g/1oz sugar 150ml/5fl oz double cream Fresh elderflowers, to decorate 2 egg yolks 1 tsp arrowroot 150ml/5fl oz milk 30g/1oz sugar 150ml/5fl oz double cream Fresh elderflowers, to decorate Method Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Whip the cream to the same consistency of the gooseberries.Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate. Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Whip the cream to the same consistency of the gooseberries. Whip the cream to the same consistency of the gooseberries. Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate. Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate.
Passion fruit fool recipe
 12 passion fruits 284ml/10fl oz tub double cream100g/3½oz icing sugar1 lemon, juice only2 tsp Malibu or coconut rum 12 passion fruits 284ml/10fl oz tub double cream 100g/3½oz icing sugar 1 lemon, juice only 2 tsp Malibu or coconut rum Method Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses.Sieve the icing sugar into a bowl, and set aside.When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum.Fold in the passion fruit pulp and pour the fool into the chilled glasses.Serve with biscuits of your choice. Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses. Sieve the icing sugar into a bowl, and set aside. Sieve the icing sugar into a bowl, and set aside. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum. Fold in the passion fruit pulp and pour the fool into the chilled glasses. Fold in the passion fruit pulp and pour the fool into the chilled glasses. Serve with biscuits of your choice. Serve with biscuits of your choice.