Don’t be daunted by that diva de­meanour – Fri­day’s very own chef Sil­vena Rowe is happy to an­swer all your kitchen queries

Friday - - Good Food -

Q I love grilled tofu but I’m never able to get it right. It ei­ther turns out too chewy or sticks to the grill and crum­bles when I try to re­move it. What am I do­ing wrong?

A When grilling tofu, make sure you’re us­ing the firm or ex­tra-firm va­ri­ety. Don’t buy the silken tofu, which is de­li­cious but mostly used in sauté recipes. Tofu tends to be rather bland, so mar­i­nate it be­fore grilling to in­fuse it with your favourite flavours. Also, al­ways use skew­ers rather than cook­ing di­rectly on the grill so that you can han­dle it eas­ily. Q Please give me an easy choco­late fudge recipe. Also, what is the best way to store it?

A I love choco­late fudge. Some­one gave me this easy recipe a few years ago and it works like a dream! 375g can sweet­ened con­densed milk 1 tsp vanilla ex­tract 250g choco­late chips (70 per cent ca­cao) 250g Nutella, at room tem­per­a­ture 3 tbsp un­salted but­ter, cut into 1cm pieces, at room tem­per­a­ture sea salt, for sprin­kling METHOD

1 Grease the bot­tom and sides of a square bak­ing tin with but­ter and then

Tofu tends to be rather bland, so mar­i­nate it be­fore grilling to in­fuse it with favourite flavours

line it with parch­ment paper, leav­ing a 5cm over­lap on the sides.

2 In a medium glass bowl, stir to­gether the con­densed milk, vanilla, choco­late chips, Nutella, and but­ter.

3 Set the bowl on a medium pan of gen­tly sim­mer­ing wa­ter. The wa­ter level should be low enough that the bot­tom of the bowl does not touch the wa­ter. Stir un­til the choco­late chips are melted and the mix­ture is smooth, which takes 5 to 7 min­utes.

4 Scrape the mix­ture into the pre­pared tin and spread the top smooth with a spat­ula, then sprin­kle with sea salt.

5 Re­frig­er­ate un­til the fudge is firm, at least 2 hours. Rinse a knife un­der hot wa­ter, dry it, then run it around the edges of the tin to loosen the fudge. Us­ing the over­hang­ing parch­ment paper, lift the fudge out. Peel off the paper and cut the fudge into 2cm squares. Store in the re­frig­er­a­tor in an air­tight box or wrapped well in cling film and foil. Q What should I do with left­over sponge cake? The only thing I can think of is us­ing it to make a tri­fle.

A Use the cake as crumbs for a quick, no-bake crum­ble. Mix to­gether honey, plain yo­gurt and nuts and top with the sponge crum­ble. An­other idea is to mix the crumbs with ground nuts and use as top­ping for ice cream.

If you want to grill tofu, make sure it’s firm

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