The best ingredients to use are from Marks and Sparks. Pick yourself two of the freshest packs of chocolate chip brioche rolls (6 in a pack),3 slabs in a pack of swiss finest milk chocolate, one small tub of double cream and 1/2 a pint of semi-skimmed milk and 4 whole eggs - thats all you need.Break up the chocolate into pieces and melt on a low heat in a thick based pan. Add 1\2 the tub of double cream and mix until smooth. Grease your baking dish (porcelain flan dish is fine) with butter, then add a thin layer of the chocolate cream mix to the dish. Slice up your brioche rolls into thinish discs and arrange neatly in the dish in a circular motion covering the bottom later, press down hard. Repeat another layer of chocolate cream mix (keep some of the chocolate for later), then another layer of brioche rounds then press down hard again. Now take your milk warm it up a little, not boiling, mix it with a whisk into the rest of the chocolate mix (which should be luke warm)add the 4 whole eggs and the rest of the double cream and mix really well; then pour the mix over the brioche layers until covered.
Pop into your preheated oven at 180dgrs for 30 minutes and you're done! Heat up for 10 minutes before serving.....
Only the best mash is made from Maris Pipers, peel & boil in salted water, drain & steam off until dry. Mash with butter & full cream milk! Smooth, creamy and not lumpy is how you want it.... Serve with caramelized onions & gravy!
Make sure you've got yourself a free range bird (medium size), destring it and let it rest a little. While this is all happening preheat your oven to 220 degrees C. Take a good size blob of margarine or butter and mix with chopped garlic and sprigs of rosemary and thyme, then brush the cavity of the chicken with the mix and all over if you can, season the bird with a moderate amount of salt, pepper and paprika mix! Pop it in a roasting tray in the oven for a good 45 minutes, dont open your oven door while cooking. Take it out, pop the juices in a separate pan and warm up nicely with a good squeeze of lemon juice so you can use this for your gravy, and serve with a whole range of roasted veg..... including roasted pots! (recipe coming soon)
Take 250 grams of maize meal (you can get it from any grocery store), add it to simmering water 500mls with melted butter, whisk constantly and add more milk or water to get consistency right. The consistency should be smooth but thick like porridge, and season with rock salt. Serve this with a sauce of lightly fried onions in olive oil mixed with garlic and chopped tomatoes and a pinch of sugar.
