Last updated: April 21, 2012 12:21 am

Mary McCartney

Mary McCartney, in her new vegetarian cookbook, shows us that green can be gorgeous in 13 versatile recipes

I have a confession to make. By profession I’m a photographer not a cook, but cooking is something I love to do. So I have been lucky enough to combine my two passions and have written and photographed almost everything in Food, my new cookbook. By indulging both my great loves, I have found myself more immersed in this project than I thought possible, and I have loved the process. Getting the recipe right, cooking it and then immediately photographing the result at home has made this a truly organic, cottage industry.

My husband and our friends were the ones who first made me seriously consider writing my own cookbook – they’re always asking me to write down my recipes and say that I seem to “magic it up” out of nowhere while chatting to them. But, really, I think my feel for vegetarian cooking is so ingrained that it has become second nature. Growing up in a vegetarian family and having Mum at the helm in the kitchen, encouraging us all to muck in, was the best education I could have asked for. Over the years I have continued to cook as my mum did, experimenting with ingredients, flavours and textures. And I have added my own touches and refined the recipes. Up until now these have stayed in my head; I’m not disciplined at writing anything down, so often a meal will be made once – enjoyed – and then forgotten.


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I suppose this is part of my motivation for embarking on this project. It has made me take the time to write down measurements and methods and really think about my earliest childhood food memories and inspirations. My siblings and I were involved in the experience of cooking from an early age. The kitchen was the centre of the universe and Mum got us involved, helping to cook and tasting … always tasting. Now I try to do the same with my own children. We discuss meals and recipe ideas and flavour combinations, and I have found that it gives them a point of view and demystifies the process.

My mother described herself as a peasant cook and had the ability to transform whatever she found in the pantry into delicious meals. Her style was pretty laid-back and low-maintenance. Being an American, the basis of her cooking was traditional and therefore so is mine. I love making hearty soups, stews, fluffy rising quiches, chef’s salads and baked macaroni cheese. Mum also gave me my love of snacks: deep-filled New York deli-style sandwiches, grab bags for long journeys, filled with nuts, raisins and chocolate pieces. One of my lasting memories of Mum is the two of us snacking on a tried and tested favourite of hers – rye toast with crunchy peanut butter and jam, alongside a cup of our favourite English breakfast tea.

My dad has also played his part in developing my cooking style as he would encourage us to come up with ideas to fill the “hole” in a vegetarian’s plate – like still having Sunday roasts and not feeling cheated while others tuck into their roast beef.

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From a more technical point of view, the other culinary influence in my life was my French-American step-grandmother, Monique. She had been brought up as a stickler for rules and technique. As a child I found her quite austere, but when I hit my early twenties we found cooking was a common interest, and I am glad I took the time to cook with her and learn from some of her teachings. She was very precise, and collected recipes and measured ingredients methodically. This was completely new to me. She taught me how to make and roll pastry, and she inspired my enduring love of baking. She even got me hooked on using an oven thermometer to ensure the oven was at the right heat.

It has been a challenge balancing the desire to create something fresh and exciting with the rigour of writing down a new recipe. With that in mind, my wonderfully encouraging Aunt Louise bought me a beautiful wooden recipe box. Now, when I make something new that is a success and my husband despairs, wondering if I’ll ever remember to make it again, I can write it down on a card and put it straight into the box (well, most of the time!). This always makes me smile and raise a glass to my Mum.


Recipes extracted from ‘Food’ by Mary McCartney (Chatto & Windus)

Granola to go bar

This is my favourite guilt-free snack for breakfasts on the go, packed lunches or just to have in your bag for stolen snacky moments. And as it cooks it fills your home with the wonderful smell of fresh home baking. Makes 12-14 pieces.

Granola to go bars©Mary McCartney

200ml agave syrup

50g butter

4 tbs vegetable oil

¼ tsp ground cinnamon

1 tbsp vanilla extract

200g porridge oats

80g cornflakes

100g almonds, coarsely chopped

100g dried apricots, coarsely chopped

100g raisins or sultanas

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

● Preheat your oven to 180C. Line a baking tray (approximately 30cm x 20cm) with greaseproof paper or baking parchment.

● In a large saucepan, gently simmer the agave syrup for about four minutes, to allow it to turn a bit syrupy (be careful, this is very hot). Take it off the heat and then add the butter and vegetable oil, stirring well until the butter has melted. Add the cinnamon and vanilla extract and then mix in the oats, cornflakes, almonds, apricots, raisins, sunflower and pumpkin seeds. Stir well to ensure that all the ingredients are coated in the syrup.

● Spoon the granola mix into the baking tray and push it down so that it’s evenly packed into the tray.

● Bake it in the oven for 15-20 minutes, until the top is turning golden.

● Take the tray out of the oven and leave the granola to cool before lifting it out of the baking tray, cutting it into pieces and then peeling off the baking paper.

. . .

Breakfast pancakes

Many of my favourite memories of Mum involve food – cooking together and then chatting as we ate. One morning, we decided to cook blueberry pancakes. We poured a generous amount of maple syrup over them, then got back into bed to eat and watch the film La Dolce Vita.

breakfast pancakes©Mary McCartney

This recipe is for classic American breakfast pancakes, but you can add blueberries to the batter if you like. If you don’t have plain flour or baking powder, use self-raising flour as a substitute. Makes about 16 pancakes.

120g plain or spelt flour

1½ tsp baking powder

2 large, free-range eggs

200ml semi-skimmed milk

2 tsp vegetable, sunflower or olive oil

2 tsp butter
Maple syrup, to serve

● Sift the flour and baking powder into a medium/ large mixing bowl or food processor. Make a well in the centre of the flour, crack the two eggs into it and beat well. Slowly pour in the milk, beating constantly (so you don’t get lumps). Keep beating until all the milk is mixed in and your batter is a smooth consistency – it should be light with a few air bubbles. Stir in the two teaspoons of oil.

● When the pancake mix is ready, heat a large, non-stick frying pan and melt in the butter.

● Check the pan is hot enough to cook the pancakes by dropping a tiny amount of the batter into the pan – if it sizzles, the pan’s ready. Now pour the batter into the pan, one tablespoon at a time, and make pancakes about 6cm in diameter – spooning in batches of four if the frying pan size allows.

● When you notice small bubbles appearing on the surface, use a rubber or metal spatula to slightly lift the edges of the pancakes to check that the underside has turned golden brown. Then flip them over and cook the other side until that, too, is golden brown and cooked through.

● Slide the pancakes on to plates and serve hot with maple syrup poured on top.

. . .

Hearty quinoa and white bean soup

This is a warming and very satisfying soup.

I like to use quinoa because it’s a really nutritious superfood that provides a great source of protein. The grainy texture helps to make this soup filling enough to provide a meal in itself. Serves 6.

Hearty quinoa and white bean soup©Mary McCartney

4 tbsp light olive oil

2 medium onions, finely chopped

2 large carrots, finely chopped

2 sticks celery, trimmed and diced

400g tin white or cannellini beans

2 cloves garlic, finely chopped

400g tin chopped tomatoes

1.5 litres vegetable stock

60g quinoa

4 tbsp chopped fresh parsley

1 tbsp chopped fresh oregano, rosemary or thyme

1 bay leaf

Sea salt and black pepper, to taste

● Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions, carrots and celery and sauté for five minutes. Then add the beans and garlic and sauté for a further couple of minutes.

● Stir in the chopped tomatoes and vegetable stock, and simmer for 20 minutes.

● Finally, add the quinoa, parsley, oregano or other herbs and the bay leaf, and cook for 12-15 minutes to allow the quinoa to cook through. Season with sea salt and black pepper to taste.

. . .

Hummous, avocado and chilli jam sandwich

This sandwich combination is so moreish, it makes my mouth water just looking at the recipe. Serves 1.

Hummous, avocado and chilli jam sandwich©Mary McCartney

2 slices of sandwich bread, preferably a seeded or wholegrain loaf

2 tbsp hummous

1 tbsp chilli jam

½ hass avocado, peeled, stoned and thinly sliced

Squeeze of lemon juice

Small handful lettuce leaves

Sea salt and black pepper, to taste

● Spread the slices of bread with one tablespoon each of hummous. Spread the chilli jam on top of one slice, and then arrange a layer of avocado slices over it. Squeeze a little lemon juice over the avocado, then layer the lettuce leaves on top and season with sea salt and black pepper to taste. Lay the other slice of bread on top, and eat immediately. Yum.

. . .

Sage and onion roast

This is the roast terrine I like to cook for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens and Yorkshire puddings. And leftovers can be reheated and served mid-week with gravy, steamed green beans and a generous spoonful of horseradish sauce on the side. Serves 4.

Sage and onion roast©Mary McCartney

3 tbsp light olive oil

2 medium onions, finely chopped

2 sticks celery, finely chopped

40g pine nuts, lightly toasted in a frying pan (no oil needed)

40g walnuts, chopped

100g peeled and cooked chestnuts, chopped

3 tbsp chopped fresh sage

100g veggie mince

125g breadcrumbs

200ml vegetable stock

3 large, free-range eggs, beaten

Sea salt and black pepper, to taste

● Preheat the oven to 190C. Line a 23cm loaf tin (about 10cm deep) with greaseproof paper or baking parchment.

● In a large frying pan, heat the olive oil and gently sauté the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage and the veggie mince. Sauté for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.

● Stir in the vegetable stock and cook through for a couple of minutes. Transfer the mixture to a large mixing bowl and allow it to cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper and mix together well.

● Spoon the mixture into the lined loaf tin and push it down evenly.

● Bake the terrine in the middle of the oven for 30 minutes. Then take it out of the oven and turn it upside down on to a non-stick baking tray, peeling away the baking paper. Put it back in the oven to bake for a further 30 minutes, until the outside is crisp and golden. Slice and serve with red onion gravy.

Red onion gravy

2 tbs cooking oil

2 medium red onions, thinly sliced

1 tbsp dried mixed herbs

2 tbsp cornflour

850ml vegetable stock, cooled

1 tbsp soy sauce

150ml glug red wine (optional)

● Heat the oil in a medium, heavy-bottomed saucepan, then sauté the onions for about five minutes until they have softened. Stir in the mixed herbs.

● Meanwhile, put the cornflour into a jug and slowly stir in the cooled stock. Then slowly pour this stock into the saucepan with the onions, stirring constantly until all the stock has been well mixed in. Add the soy sauce and the red wine (if using). Simmer gently, stirring often, for about 10-12 minutes, until the gravy has thickened.

. . .

Asparagus summer tart

The slow-cooked, sweet red onions add an extra dimension to this asparagus tart. Making it for friends is great because you can prepare it before your guests arrive and then pop it in the oven 15 minutes before you are ready to eat. I like to serve this with a simple green leaf salad with a lemon and olive oil dressing. Serves 4.

Asparagus summer tart©Mary McCartney

250g cream cheese pastry (see below) or shop-bought shortcrust pastry

2 tbsp vegetable oil

4 medium red onions, thinly sliced

1 large bunch fresh asparagus (approx. 450g)

150g good melting cheese, such as Gruyère, taleggio, applewood-smoked Cheddar or goat’s Cheddar, cubed or grated

Freshly ground black pepper

● Preheat your oven to 170C. Roll out your pastry to about 3mm thick and lay it in a baking tray (approximately 32cm x 20cm) to fit the edges.

● To blind bake your pastry case, lay parchment or greaseproof paper on to your rolled pastry, and then tip your baking beans or rice on top to gently weigh it down. Bake it for 10 minutes, then remove the paper and beans and bake again for about five minutes, until the pastry is lightly golden but not fully cooked.

● For the filling: heat the oil in a medium heavy-bottomed frying pan, and then gently fry the onions on a medium/low heat until they are soft and caramelised (about 15 minutes).

● To prepare the asparagus, clean all the spears under cold water and then snap or cut off just the woody ends (you can discard these). Boil in just enough water to cover them, for 2-3 minutes, depending on thickness. They should be slightly undercooked, as they will finish cooking in the oven.

● Spread the caramelised onions evenly over the base of your pre-baked pastry case and then arrange the asparagus over the onions. Sprinkle the cheese on top and season with freshly ground black pepper.

● Bake the tart in the oven for about 15 minutes, or until the pastry is golden and the cheese is bubbling hot and turning golden brown. Cut into portions and serve.

Cream cheese pastry (makes 400g)

125g butter, softened to room temperature

125g cream cheese

200g plain or spelt flour

● If using a food processor: mix the butter, cream cheese and flour in the processor bowl until the dough comes together. Remove from the bowl and gather the dough into a firm ball, flatten it slightly, then wrap it in cling film and put in the fridge to chill for about two hours, or overnight.

● If mixing by hand: beat together the butter and cream cheese in a mixing bowl, then add the flour and mix well until the ingredients come together.

● Using your hands, form the dough into a ball, then wrap in cling film and chill in the fridge as before.

● This pastry can be kept frozen for up to six weeks. Take out and allow time to defrost before rolling out.

. . .

Corn fritters

These fritters make a great starter or lunch. They work really well with various different sauces and dips, such as a spoonful of guacamole on the side, or with sweet chilli dipping sauce (see below) or even a yogurt and cucumber dip.

I like to use fresh chilli, but a pinch of dried chilli flakes works well too. When I am making these for kids, or friends that don’t like spice, I just leave out the chilli. Serves 4 (makes about 12 fritters).

Corn fritters©Mary McCartney

120g plain or spelt flour

½ tsp baking powder

2 large, free-range eggs, beaten

90ml semi-skimmed milk

300g sweetcorn, cut fresh off the cob (or frozen sweetcorn, thawed, or tinned sweetcorn, drained)

1 clove garlic, finely chopped

1 red chilli, deseeded and finely chopped (optional)

2 spring onions, trimmed and finely chopped

1 tbsp chopped fresh parsley or coriander

Sea salt and black pepper, to taste

¾ tbsp vegetable oil, for shallow frying

For the dipping sauce

6 tbsp plain yogurt

½ small fresh red chilli, finely chopped

1 tbsp finely chopped fresh parsley or coriander

1 tbsp chilli jam or sweet chilli sauce

½ tsp freshly squeezed lemon juice

● In a medium-to-large mixing bowl mix together the flour and baking powder, then gradually stir in the beaten eggs and milk. Mix well to form a smooth batter.

● Stir in the sweetcorn, garlic, chilli (if using), spring onions and herbs, and mix the ingredients well so that they are coated in the batter. Season to taste.

● Heat the vegetable oil in a large non-stick frying pan until it is hot. You can test this by dropping a tiny bit of the batter into the pan – you should hear it sizzle when it hits the pan.

● Spoon in a tablespoon of the mixture for each fritter, leaving space between them so that they don’t stick together (you may need to do this in batches). Pat each fritter down a bit so it’s flatter and easy to cook on both sides. Fry until golden brown and then turn them over to brown the other side. This should take about two minutes each side. Repeat this process until all the mixture has been cooked.

● Serve immediately, or wrap the fritters in baking foil and keep warm in a low oven until they’re all done.

● To make the dipping sauce, just mix all the ingredients together in a small bowl.

. . .

Aubergine wraps

These wraps work well as a dinner party dish – either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with courgettes. You can assemble them beforehand and then bake them when your guests arrive, making your evening more relaxing. Serves 4 (4 wraps per person).

Aubergine wraps©Mary McCartney

2 medium/large aubergines

2 tbsp sunflower oil or light olive oil

1 tbsp dried mixed herbs

400g spinach

16 sundried tomato pieces marinated in olive oil

3 tbsp pine nuts, lightly toasted in a hot frying pan (no oil needed)

150g mature Cheddar, cut into 16 slices

Pinch sea salt

Black pepper, to taste

● Preheat your oven to 180C. You will need a large non-stick baking tray.

● Cut the woody top off each aubergine, and discard. Slice each aubergine lengthways into eight pieces (16 in all) about 1.5cm thick.

● Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of aubergine with the herby oil on both sides. Heat a large frying pan to medium-hot and lay as many pieces of the aubergine in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about three minutes on each side. When all the slices are cooked, set them aside.

● Wash the spinach well in cold running water, then wilt it in a medium saucepan (using just the water that is clinging to the leaves) and drain off the excess liquid.

● Now, start to assemble each wrap by taking one slice of the cooked aubergine and placing a little of the wilted spinach on one half. Then lay a piece of sundried tomato on top, sprinkle with a few toasted pine nuts, and top with a slice of Cheddar. Fold the aubergine over to form the wrap, then place it on a large non-stick baking tray. Repeat this until all 16 wraps are assembled and placed side by side on the baking tray. Sprinkle with sea salt and fresh black pepper.

● Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.

. . .

Yummy spicy rice noodles

This noodle dish is totally moreish. It’s spicy, peanutty and irresistible as either lunch or dinner.

If I have friends round for dinner I like to serve my Coconut Rice Pudding with Chocolate Sauce for dessert.

The main thing is to not to overcook the rice noodles as they will get heated again when you warm all the ingredients together at the end. Serves 4-6.

Yummy spicy rice noodles©Mary McCartney

For the sauce

3 tbs crunchy peanut butter

2 tbs chilli jam, or 4 tablespoons sweet chilli sauce

300ml heated vegetable stock

1 tbs toasted sesame oil

2 tbs soy or tamari sauce

6 tbs coconut milk

For the noodles and vegetables

3 bundles flat rice noodles (approx. 400g)

2 tbs toasted sesame oil, plus more for the noodles

125g baby sweetcorn, cut into pieces, or 150g tinned or frozen sweetcorn

2 medium carrots, thinly sliced

1 medium red onion, halved and thinly sliced

125g green beans, chopped

150g broccoli, broken into small florets

3 cloves garlic, finely chopped

chopped peanuts and coriander, to serve (optional)

● Put all your sauce ingredients into a mixing jug and mix together well, so that the heated vegetable stock softens the ingredients together. Set aside while you prepare the vegetables.

● Cook the rice noodles following the packet instructions (but maybe a minute less than they suggest), then drain them in a colander and toss them in a little sesame oil to prevent them from sticking together. You do not want the noodles too soft, but still al dente, as they will be heated again in the vegetables and sauce at the end.

● To prepare the vegetables, heat the two tablespoons of sesame oil in a large frying pan with deep sides (or use a wok or big saucepan). Stir-fry all the vegetables together with the garlic for about three minutes on a medium-high heat, until they are just starting to soften slightly.

● Pour the sauce on to the vegetables in their pan and simmer gently for 4-5 minutes, until the vegetables are cooked through but still have a good bite to them and are not too soft.

● Now stir in the cooked noodles. Mix well and heat through. I serve this hot, sometimes garnished with chopped peanuts and coriander.

. . .

Courgette and lemon spaghetti

I like the sharpness of the feta combined here with the freshness of the courgettes and the tanginess of the lemon. Serves 2.

Courgette and lemon spaghetti©Mary McCartney

200g dried spaghetti

3 tbsp light olive oil, plus more for drizzling on drained spaghetti

2 courgettes, thinly sliced lengthways

3 cloves garlic, finely chopped

1½ tsp chopped fresh sage

1½ tsp chopped fresh rosemary

2 tbsp grated Parmesan or pecorino cheese, plus more for serving (optional)

100g feta cheese, crumbled (optional)

Zest of ½ lemon

Sea salt and black pepper, to taste

● First cook the spaghetti (check the packet for specific instructions) by bringing a large saucepan of water to the boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set aside.

● You can use the same saucepan to make your sauce. Pour in the three tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavours to come together and the courgettes to cook through.

● Return the cooked spaghetti to the pan and heat through. Mix in the cheese and lemon zest, and season with sea salt (you may not need much as the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over if you wish.

. . .

Linda’s lemon drizzle cake

This is a loaf cake that my mum liked to make and it remains a firm favourite of mine. The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon. Serves 6.

Linda's lemon drizzle cake©Mary McCartney

125g butter, softened, plus more for greasing the tin

Flour, for dusting the tin

150g caster sugar

2 large, free-range eggs, beaten

Finely grated zest and juice of 3 lemons

180g plain or spelt flour

2 tsp baking powder

4 tbsp milk

50g icing sugar, sifted

● Preheat your oven to 180C. Butter and flour a 23cm non-stick loaf tin.

● In a medium-to-large mixing bowl, cream the butter and caster sugar together with a wooden spoon (or use an electric mixer).

● Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour and baking powder, and mix well. Add two tablespoons of the lemon juice and mix well again. Then beat in the milk.

● Pour the cake mix evenly into the prepared loaf tin and bake for 45 minutes.

● In the meantime, mix the remaining lemon juice and the icing sugar together in a small bowl to make a syrup.

● When it’s ready, take the cake out of the oven and leave it to cool in its tin for five minutes. Then turn it out on to a plate.

● Pierce the top of the cake all over with a thin skewer. Spoon the lemon syrup carefully and evenly over the cake until all of it is absorbed. Ready to eat.

. . .

Maple syrup-baked peaches and apricots

This is a yummy dessert for when peaches and apricots are in season. If you can’t find both fruits ripe at the same time, you can just use either peaches or apricots. It makes for a sweet, light pudding that works well after an indulgent meal. Serves 6.

Maple syrup-baked peaches and apricots©Mary McCartney

6 ripe peaches

12 ripe apricots

2 tbsp butter

6 tbsp maple syrup

2 tsp chopped fresh thyme, leaves picked off woody stalks (optional)

● Preheat your oven to 180C. Line a baking tray with foil or parchment paper. Slice the peaches in half and take out the stones. Then do the same with the apricots. Arrange the fruit, hollow side up, in the baking tray. Divide the butter into little pieces evenly between the hollowed-out peach and apricot halves.

● Drizzle the maple syrup over the fruit and sprinkle the fresh thyme on top.

● Bake in the oven for 25 minutes until bubbling hot and turning golden. This is heaven served with vanilla ice-cream, or with cream poured over the top, or simply on their own!

. . .

Coconut rice pudding

Rice pudding has always been a family favourite. We used to love it when Dad told us the story of how Mum learnt how to make baked rice pudding. When they were newlyweds, she kept asking what his favourite dishes were. He mentioned rice pudding. Mum had never made it before and she found a very complicated recipe that was a complete failure – she was so disappointed. So my dad called up our Auntie Jinny in Liverpool and she talked Mum through how easy and tasty it could be. We all loved it.

I cook this rice pudding in a saucepan on the hob. The hint of coconut makes it feel delicately exotic but it is an optional extra – I think the desiccated coconut gives the pudding a nice texture but if it’s left out the rice has a creamy smoothness that is just as satisfying. The swirl of chocolate sauce on top transforms it into a good dinner party dessert. Serves 4.

Coconut rice pudding©Mary McCartney

100g Arborio, pudding or short-grain rice

400ml tin coconut milk

2 tbsp water

4 tbsp golden caster sugar

1 tsp vanilla extract

2 tbs desiccated coconut (optional)

Chocolate sauce, to serve (see below)

Rice pudding:

● Place the rice in a large, heavy-bottomed saucepan. Pour in the coconut milk, then rinse out its tin with the two tablespoons of water and add those to the pan too.

● Bring to a gentle simmer, mixing well, and then add the sugar, vanilla extract and desiccated coconut. Now simmer gently, stirring often, for about 15 minutes, until the rice is just cooked through. Serve with a drizzle of chocolate sauce on top.

Chocolate sauce

100g plain chocolate (minimum 70% cocoa solids), or milk chocolate if you prefer

4 tbs single or double cream

● Pour about 7cm-8cm water into a medium saucepan and bring to a gentle simmer.

● Break the chocolate into chunks and put them into a large heatproof bowl that will sit on top of the pan. Add the cream to your bowl of chocolate pieces. Then place this over the pan of simmering water, making sure the bowl does not touch the water, to gently heat the chocolate until it is just melted. Stir well and remove from the heat so it doesn’t overcook. It should have a silky, glossy consistency.

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