Ingredients

Callebaut® 811 Dark Chocolate Callets 100g
Soya milk 400ml
Chia Seeds 100g
Vanilla Extract 1 tsp
Honey 1 tsp

Method

1. Heat the callets with the soya milk, stirring regularly
2. Combine all the ingredients in an airtight container, blend with a hand blender for a smooth texture
3. Leave to soak overnight, the pudding will keep in the fridge for up to 4 days
4. To serve, portion into individual ramekins and top with callets, honey and your choice of seeds, dried or fresh fruit
5. Top tip: Make it vegan by switching the honey for maple syrup

Ingredients

Callebaut® 811 Dark Chocolate Callets 375g
Margarine 250g
Eggs 3 and 1 extra egg yolk
Gluten free plain flour 65g
Cocoa powder 60g
Caster sugar 250g
Vanilla extract 2 tsp
Pinch of salt
Cream 20ml
Ice cream flavour of choice 2-3 scoops

Method

1. Melt the margarine and 250g of chocolate callets together
2. Mix the eggs, egg yolk, sugar, vanilla extract and salt together
3. Whisk in the melted chocolate and butter, flour and cocoa powder
4. Fold in 100g callets and pour into a lined 20m square tin
5. Bake at 140°C for 45 minutes and allow to cool
6. For the sauce, melt the remaining 25g of chocolate callets and cream in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
7. To serve, stack brownie chunks in a glass with ice cream and drizzle with Callebaut sauce

Ingredients

Callebaut® Ruby Chocolate Callets 225g
Callebaut® Gold Chocolate Callets 80g
Soft butter 225g
Caster Sugar 225g
Gluten-free self-raising flour 225g
Medium eggs 4
Fresh raspberries 100g
Raspberry puree 180g
Juice of 1 Lemon
Icing sugar 20g
Raspberries (for decoration)

Method

1. Cream the butter and sugar until light and fluffy
2. Gradually beat the eggs into the butter mixture
3. Sieve in the flour and mix well
4. Gently fold in the fresh raspberries and gold callets
5. Pour the mixture into a round tin and bake at 160°C for 35-40 minutes
6. For the ruby ganache, melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice
7. Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting
8. For the coulis, mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration

Ingredients

Callebaut® 811 Dark Chocolate Callets 80g
Oat milk 500ml
Banana 1
Honey 1 tbsp
Vegan chocolate protein powder 30g

Method

1. Melt the callets in half of the oat milk, stirring regularly
2. Add a couple of ice cubes and mix with the rest of the oat milk to cool
3. Blend all of the ingredients together to make a thick shake
4. Pour into a cold glass and top with grated chocolate and sliced banana
5. Top tip: Make it vegan and switch the honey with maple syrup

Ingredients

Callebaut® Gold Chocolate Callets 200g
Cream cheese 340g
Caster sugar 120g
Double cream 130ml
Digestive biscuits 150g
Butter (melted) 50g

Method

1. Whip the cream until smooth
2. Mix the caster sugar and cream cheese together
3. Melt the chocolate and then add into the cream cheese mix
4. Fold in the cream
5. For the base, melt the butter and blitz the biscuits, then fold the biscuits through the butter mixture
6. Press the biscuit crumbs into the base of an 8 inch tin
7. Pipe the cheesecake mix onto the biscuit base and refrigerate or freeze
8. TOP TIP: Use gluten free biscuits for a gluten-free dessert

Ingredients

Callebaut® Ruby Chocolate Callets 450g
Butter 100g
Golden syrup 140ml
Gluten free rich tea biscuits 250g
Chopped cranberries and cherries 250g
Grape seed oil 115ml
Beetroot powder (to colour)

Method

1. Melt 300g of the ruby chocolate with butter and golden syrup
2. Break the biscuits into small pieces and fold the biscuits and dried fruit into the chocolate mix
3. Spoon the mixture into a lined baking tin to create an even layer
4. Chill for a couple of hours until set
5. To make the glaze, temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder
6. Pour a thin layer on top of the tiffin, then allow to set
7. Cut into squares to serve

Ingredients

Callebaut® Gold Chocolate Callets (melted) 100g
Callebaut® Ruby Chocolate Callets 100g
Salted caramel sauce 25g
Banana, chopped 50g
Custard (heated) 270g
Double cream (whipped) 230ml
Lemon juice 10ml

Method

1. Mix the banana with the caramel sauce
2. Combine 160g custard with the gold chocolate. Once cool fold in half the whipped cream
3. Melt the ruby callets with lemon juice and mix with the remaining custard
4. Once cool, fold in the rest of the whipped cream
5. Layer the banana sauce, gold custard and ruby custard in glasses

Ingredients

Callebaut® 811 Dark Chocolate Callets 70g
Plain flour 135g
Baking powder 1 tsp
Almond milk 250ml
Sugar 2 tbsp
Coconut oil (melted) 15ml
Coconut milk 20ml

Method

1. Combine the flour, baking powder, and salt, stir in 45g of chocolate callets.
2. Heat the almond milk in the microwave then add the coconut oil and sugar
3. Add to the dry ingredients and mix well
4. Spoon a portion of the batter into a hot non-stick pan
5. Cook for 3-4 minutes on each side, flipping occasionally
6. Repeat to make 6-7 pancakes
7. For the sauce, melt the remaining 25g of chocolate callets and coconut milk in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
8. Drizzle the chocolate sauce on pancake stack and serve with fresh fruit

Ingredients

Callebaut® 811 Dark Chocolate Callets 350g
Digestive biscuits (check they are suitable for vegans) 400g
Non-dairy margarine 150g
Cocoa powder 1 tbsp
Golden syrup 6 tbsp
Glacé cherries, chopped 90g
Vegan mini marshmallows (optional) 60g

Method

1. Crush with a rolling pin to create crumbs, leave a few larger pieces to create texture
2. Melt the chocolate callets, margarine, cocoa powder and golden syrup together and stir to create a glossy mixture
3. Pour two-thirds of the chocolate into a bowl and stir in the biscuits, cherries and marshmallows
4. Spoon the mixture into a lined square tin and press down
5. Top with the rest of the chocolate and smooth across
6. Chill for a couple of hours to set and cut into equal sized slices
7. TOP TIP: Use gluten free digestives for a gluten free treat

Ingredients

Callebaut® 823 Milk Chocolate Callets, melted and cooled slightly 100g
Self-rising flour 250g
Caster sugar 100g
Corn flour 4 tbsp
Custard powder 2 tbsp
Salt 1/4 tsp
Eggs 4
Evaporated milk 225ml
Vegetable oil, plus more for brushing the waffle pan 50ml
Vanilla essence 2 tsp
Strawberry ice cream 1L
75 g fresh berries
Callebaut® Marble Pencils
Callebaut® White Chocolate Crisp Pearls

Method

1. In large bowl, whisk together self-rising flour, sugar, corn flour, custard powder and salt. In another bowl, whisk together eggs, evaporated milk, oil and vanilla
2. Whisk wet into dry ingredients until blended and smooth. Alternatively, mix in blender until smooth. Cover and rest in refrigerator for at least 1 hour and up to overnight
3. Transfer to jug or measuring cup with spout
4. Preheat bubble waffle pan set over medium heat. (Alternatively, preheat electric bubble waffle iron according to manufacturer’s directions)
5. Brush with oil. Pour in enough batter to fill the bubble holes evenly. Close lid and flip pan
6. Cook for 3-5 minutes per side or until golden brown and crisp. Remove waffle and repeat with remaining batter to make 5 waffles
7. Roll waffles into cone shape. To serve stand upright in tall glass or parfait glass
8. 8. Fill each cone with 200 ml (1 large scoop) ice cream, 50 g (1/4 cup) berries and drizzle with 2 tbsp melted chocolate
9. 9. Decorate with Callebaut® Marble Pencils and Callebaut White Chocolate Crisp Pearls
10. Tip: Place chocolate into microwave-safe bowl. Microwave on MEDIUM power, stirring every 30 seconds for 1 to 2 minutes or until smooth and melted.

Ingredients

Callebaut® 823 Milk Chocolate Callets 250g
Double cream 125ml
Whole milk 75ml
Vanilla extract 2 1/2 tsp
Caster sugar 175g
Ground cinnamon 4 tsp
Plain flour 500g
Baking powder 2 tsp
Salt 1/2 tsp
Water 625 ml
Butter 100g
Vegetable oil, for deep frying
Callebaut® Gold Chocolate Blossoms

Method

1. For the Chocolate Velvet Sauce, place callets in oven-proof bowl; set aside
2. Heat cream and milk until simmering and pour over callets
3. Let stand for 1 minute. Whisk until smooth. Stir in vanilla
4. For the Cinnamon Sugar, stir together sugar and cinnamon until blended
5. For the Churros, sift together flour, baking powder and salt; set aside
6. Bring water and butter to a boil in medium saucepan. Remove from heat
7. Stir in vanilla and immediately add flour mixture and stir with wooden spoon until smooth.
8. Let rest for 10 to 15 minutes
9. Fill batter into piping bag fitted with 2 cm wide star tip
10. Set oil in deep fryer to 190˚C. In batches or to order, pipe 10 cm lengths of batter, cutting with scissors, into hot oil for 2 to 5 minutes or until golden brown and cooked through. Drain on paper towels
11. While still hot, toss churros with Cinnamon Sugar until coated
12. For each serving, serve 3-4 churros and serve with 25 ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms

Ingredients

Callebaut® Ruby Chocolate Callets 100g
Double cream 600ml
Vanilla essence 1 tsp
Free range egg yolks 6
Golden caster sugar 6 tbsp
Beetroot powder 1 tbsp
Whipped cream
Orange Zest
Callebaut® Ruby Crisp Pearls

Method

1. Preheat your oven to 160C/140C Fan/Gas 3
2. Place a saucepan on to a low heat and add the Callebaut® Ruby Chocolate Callets, double cream and vanilla essence. Stir until melted. Set aside
3. In large bowl, beat egg yolks and sugar together until pale
4. Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175-200 ml)
5. Place in to a deep roasting tray and pour freshly boiled water halfway up the sides. Bake for 15-20 minute or until just set. Refrigerate for at least 3 hours
6. To serve, sprinkle remaining sugar on top of the crème brulees and caramelise with a chef’s blow torch or place under a hot grill
7. Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Pearls

Ingredients

Callebaut® 811 Dark Chocolate Callets 350g
Unsalted butter 250g
Cocoa powder, sifted 80g
Golden caster sugar 400g
Large free-range eggs 6
Plain flour, sifted 130g
Crunchy peanut butter 250g
Tbsp sea salt flakes ½

Method

1. Heat oven to 190°C/170°C Fan/Gas 5
2. Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat
3. Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside
4. In a large bowl, whisk together the sugar and eggs until pale and fluffy
5. Add the cooled chocolate mixture and fold through until smooth
6. Fold in the flour until the mixture is combined
7. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin
8. Place small spoons of the peanut butter on the surface of the mixture and carefully swirl with a spoon or knife to create a nice pattern
9. Sprinkle with sea salt flakes
10. Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing

Ingredients

• 1ltr Country Range UHT Dairy Whipping Cream, whisked to a thick consistency
• 500g Country Range Red Cherry Fruit Filling, puréed
• ¾ dsp Sosa thickener to add to the filling
• Small amount of finely grated chocolate (Scotbloc) for decoration
• Baking sheet approx. 30cm x 36cm
• Country Range Parchment

For the chocolate sponge

• 100g Country Range Creamery Butter Salted, softened
• 100g Country Range Self Raising Flour, sifted
• 2 Country Range Medium Free Range Eggs
• 1 tbsp Country Range Cocoa Powder
• 100g caster sugar
• 2 tbsp warm water

Method

1. Combine the butter and sugar until it is of a creamy consistency.
2. Mix the cocoa powder with the water to form a smooth paste. Add this to the mixture and then carefully add the eggs and the flour mix until it is a smooth texture.
3. Line a tray with the parchment paper spread the mixture evenly and cook for approximately 12 minutes at 190°C.
4. Allow the cake to cool, then purée the cake to a fine crumb. Spread onto approximately the same size parchment before piping the cream all over. Now it is easier to pipe the cherry filling over the cream to get even distribution.
5. Carefully take the corners of the parchment (the smaller side) and roll.
6. Decorate with cream swirls, red cherry coulis and fine chocolate shavings.
7. Complete IDDSI texture checks before serving.

Ingredients

For the base

80g cashews

80g macadamias

50g almonds

45g buckwheat

45g desiccated coconut

45g rice malt or maple syrup

80g Medjool dates, pitted

Pinch of Himalayan salt

For the caramel centre

200g Medjool dates, pitted

60ml coconut oil, melted

110g almond butter

125ml maple syrup

¼ tsp vanilla powder

1/8 tsp Himalayan salt

For the chocolate topping

60g cacao butter

40g cacao powder

50ml maple syrup

Topping

¼ tsp flaked sea salt

 

Method

1. Place the cashews, macadamias and almonds in a food processor then blitz to small pieces. Add the buckwheat, coconut, syrup and dates then continue to process. The mixture will start to combine; when that happens transfer it into a round 20cm cake tin lined with baking paper. Press the base evenly into the base of the tin and place in the freezer to firm up.
2. Blend the dates, coconut oil, almond butter, maple syrup, vanilla powder and salt in the food processor. The mixture needs to be completely smooth so continue blending until all the lumps have disappeared. Spread the caramel over the set base and put the tin back into the freezer while you make the chocolate topping.
3. Melt the cacao butter in a saucepan over a very low heat. Ensure it has completely melted, then combine the cacao butter with the cacao powder, maple syrup in a bowl. Whisk until you have a glossy mixture. Be careful not to allow it to seize. If you are in a cold environment, you must be very quick at this stage.
4. Pour the chocolate topping over the caramel in the tin and push it around quickly with a silicone spatula to spread it well and leave swirls on the top. Place the cake into the freezer to set overnight.
5. Remove from the freezer 10 minutes before you wish to serve the cake, to allow it ample time to thaw and be easy to cut. Sprinkle the flaked sea salt on top before serving.

Ingredients

For the meringues:

4	Dr. Oetker Free Range Egg White Powder Sachets
200g	Caster Sugar
	Dr. Oetker Pink Extra Strong Food Colour Gel
	Dr. Oetker Yellow Extra Strong Food Colour Gel
	Dr.Oetker Blue Extra Strong Food Colour Gel

To decorate:

100ml	Double cream, whipped
50g	Chocolate Mini Eggs

Method

1. Heat oven to 140 C
2. Make up the Egg White Powder as directed on pack and transfer to a large grease-free bowl.
3. In a large mixing bowl, using a hand-whisk, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until you have a shiny, stiff mixture.
4. Spoon the meringue into three separate bowls and add 4-5 drops of one Dr. Oetker gel food colouring to each bowl. Stir the meringue through a few times to create a marbling effect with the food colouring – be careful not to over-stir.
5. Place a piping bag with a star nozzle fitting in a jug and fold down the edges. Carefully fill the piping bag 2/3’s of the way with one of the meringue mixes. Twist the top of the piping bag to secure it.
6. Line a baking tray with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it.
7. To pipe the meringues, start by piping a circle around 3” in diameter from the outside in. Pipe two more circles on top of the outer edge to complete, so you have a nest. Repeat this seven more times using all three meringue mixes.
8. Transfer the meringues to the oven and bake for 1 hour. Once cooked, turn the oven off and leave the meringues in the oven for at least two hours, or overnight if possible.
9. Once the meringues have cooled and set, pipe the whipped cream into the centre of the meringues. Top with mini chocolate eggs to serve.

Ingredients

Ingredients:

10kg Jacob’s ladder

 

For the brining process

1 part salt to 12 parts water

6 tbs mustard seeds

4 cinnamon sticks

100g thyme

8 bay leaves

10 cloves

1 tbs juniper

10 cloves garlic

 

Toast all the spices and combine with the rest of the ingredients then brine the beef on the bone for 4 hrs.

 

For the cooking process

10kg brined beef

4 charred carrots

2 charred onion

2 sticks charred celery

1 charred fennel

6 lts Beef stock

5 bay leaves

10g thyme

For the shallot and morel marmalade

3.5kg banana shallot

40g dried morels

400g fresh morels

brown sugar

1 teaspoon cep powder

dash morel essence

 

and in a muslin bag:

bay

thyme

orange zest

garlic

For watercress salsa

6 bunches watercress

50g fine grated horseradish

1 tbs glucose

100 ml vegetable stock

 

 

 

Method

1. Submerge the beef in the stock and mirepoix and cook at 86°C overnight, when cooked remove the bones and press.
2. When the beef is cold portion then crisp up on all 4 sides in a hot pan with beef dripping for service
3. For the filling for the pithivier wilted spinach bound with Kate Rodgers crowdie and grated nutmeg
4. Soak the dried morels overnight then sweat the shallots slowly in oil with the muslin bag for an hour, add the brown sugar, cep powder and the rehydrated morels with liquid and simmer gently for a further hour, slice the fresh morels in rings and add to the marmalade, cook for 30 minutes and season with the morel essence and remove the muslin.
5. Blanche and dry the watercress then blend with the other ingredients. Then mix with diced green chilli, green pepper, asparagus, courgette, cucumber, mooli and sibeos.
6. Serve with roast rump of beef, buttered Jersey Royals and red wine jus.

Ingredients

50g    Lakeland Dairies Butter

300g  watercress (reserve some for garnish)

250ml white wine

600ml           Millac Gold Double salt & pepper to taste

Method

1. Fry the watercress in the butter until wilted.
2. Add the mustard, white wine, and reduce to half the quantity.
3. Stir in the Millac Gold Double and let it bubble for a minute.
4. Blend the sauce, season to taste.
5. Cook the pasta according to packet instructions.
6. Serve the pasta sauce with the pasta, grated cheese and watercress garnish.