100g golden caster sugar

2 eggs

100g dark chocolate melted

170ml double cream to make a sauce

Heat the oven to 180C/fan 160C/gas 4. Mix the flour, cocoa and almonds. Cream the butter and sugar, then add the eggs and flour mix, plus 1 tbsp water. Fold everything together. Spoon into 6 150ml pudding moulds, put in a roasting tin with 1 cm boiling water, cover the lot with foil and bake for 25-30 minutes or until risen and cooked through. Serve with the warm sauce.


3 bacon rashers, finely chopped

2tbsp fresh breadcrumbs

1tbsp Worcestershire sauce

4tbsp double cream

12 oysters

Lemon wedges, to serve

Heat a frying pan and add the bacon. Fry gently in its own fat until browned, then add the breadcrumbs and brown them briefly. Mix the Worcestershire sauce with the cream and divide it between the oysters, season well and then top each with some of the bacon and breadcrumb mixture. Grill until brown and crisp and serve with lemon wedges.


3 carrots, quartered

Olive oil

2 small skinless chicken breasts

1 garlic clove, sliced

1/2 tbsp black peppercorns, coarsely ground

1 tbsp sherry vinegar

2 tbsp maple syrup

100ml chicken stock

Heat the oven to 200C/gas 6. Toss the carrots in 2 tsp oil and season. Roast for 20-25 minutes until tender. Flatten the fat part of the chicken under some baking paper. The side of a rolling pin works well, or a heavy tin. Season the chicken. n Drizzle a non-stick frying pan with a little olive oil and put over a medium heat. Brown the chicken on both sides for a couple of minutes until golden, then remove. Add the garlic and pepper and cook for a minute. Add the vinegar and deglaze the pan. Add the maple syrup and stock, and simmer until syrupy, about 3 minutes. Add the chicken back to the pan and cook for another 5-6 minutes, turning to cook in the glaze. Serve with the carrots.


Trim all the fat off the chops for the most low-fat option, or leave a little on for maximum flavour.

1 rack of lamb, about 8 chops

3 tbsp pomegranate molasses

1/2 red pepper, finely diced

1/2 cucumber, small, seeded and finely diced

1 red onion small, diced

Small handful of mint leaves, chopped roughly, plus extra to garnish

1 tbsp tomato purée

50g feta, crumbled

Heat the oven to 200C/gas 6. Rub the rack with 2 tbsp of the pomegranate molasses and season well. Sear in a non-stick pan to brown on both sides. Put on a baking tray and roast for 15 minutes. Remove and rest for 10 minutes. Put the red pepper, cucumber, red onion and mint in a bowl with the remaining pomegranate syrup and tomato purée. Season with salt and mix well. Slice the rack into chops and spoon the salsa over. Sprinkle the crumbled feta and the extra mint leaves over each plate before serving.


300g cream cheese mixed with 200g mascarpone

100g dark chocolate, melted

milk chocolate 300g, melted

175g digestive biscuits, crushed and mixed with 50g melted butter

Press the biscuit mixture into the base of a 20cm springform tin. Fold the milk chocolate into the cream cheese mix and then stir in the dark chocolate so that it looks streaky. Spoon into the tin, level the top and chill for 2 hours or overnight.


75g dark chocolate, chopped then melted (use a standard dark chocolate for this rather than a high cocoa one as it combines better)

2 eggs, separated

25g butter, melted

1 tbsp Tia Maria (optional)

2 tbsp golden caster sugar

To melt chocolate put it in a heatproof bowl sitting over (not in) a pan of gently simmering water or in short 10-second blasts in the microwave. Mix the chocolate with the egg yolks and butter. Whisk the egg whites and then whisk in the sugar until the mixture is shiny and stiff. Fold the two mixtures together along with the Tia Maria, if using. Divide between 4 glasses and chill until set.

All recipes taken from olive magazine. The March olive magazine on sale now, priced at £3.40