SLOW-COOKED CHARD

The variety of chard known as Swiss chard is one of my very favourite vegetables and very underrated – cooked in this way is has a creamy, deep flavour that is very moreish.

SERVES 6

2 bunches Swiss chard

Sea salt and freshly ground pepper 3 tbsp extra virgin olive oil

3 cloves of garlic, finely chopped ½ tbsp butter

Bring a large pot of well-salted water to boil. Wash the chard well under cold running water and shake off excess water. Strip the leaves from the stalks and cut the stalks into short lengths. Once the water is boiling plunge in the stalks and cook for two minutes. Remove using a slotted spoon and drain in a colander. Now add the leaves and cook for one minute, then drain thoroughly.

Place a saucepan on a low heat and add the olive oil, garlic and butter. Once the pan is warm add the chard leaves and stems. Add a good pinch of salt. Place a lid on the pan and cook gently over a low heat, stirring from time to time for 30 minutes or so. It should be very soft, almost creamy. Taste for seasoning and serve at once.

BITTER CHOCOLATE CAKE WITH PRUNES AND ARMAGNAC CARAMEL

This is an intensely rich and bitter chocolate cake that has a mousse texture.

SERVES 12

500g dark chocolate 500g unsalted butter 500g caster sugar 8 organic eggs

1 shot of espresso 100g cocoa powder 1 tsp salt

FOR THE PRUNES AND ARMAGNAC CARAMEL

24 good quality prunes, pitted 5 tbsp Armagnac

125g caster sugar

200ml water

Preheat the oven to 160¡C/gas 3. Prepare a 30cm cake tin by greasing and lining with parchment paper and sealing the outside with foil.

Place the chocolate and butter in a bowl and place over a bain-marie, stir from time to time gently until melted and combined. Take off the heat.

Whisk together the sugar and the eggs on a medium speed until pale and pillowy. Gently fold a third of the melted chocolate and butter into the eggs and sugar, followed by the rest, one third at a time. Sift in the espresso, cocoa powder and salt and fold gently. Pour the mixture into the prepared tin. Fill a baking tray a third full of water and place the prepared cake in. Place on the middle shelf of the oven and bake for 35 minutes. Remove immediately and place on a wire rack. Allow the cake to cool completely before slicing. (This cake will keep well for a couple of days.)

Place the prunes in a bowl, douse in the Armagnac and leave to macerate for a couple of hours. Place the sugar and 75ml of water into a small heavy-based pan and place over a low heat. Stir once and then continue to warm without stirring until the sugar has completely dissolved. Now turn up the heat to high and cook until a deep caramel has formed. As soon as the colour is a rich caramel colour pour over the remaining 125ml of water. Cook stirring continuously until the caramel has thinned and is smooth. Pour into a bowl and allow to cool. Pour over the prunes and set aside until you are ready to serve the cake.

To serve, slice the cake and arrange on a plate. Arrange a couple of prunes on top and around the cake. This is particularly delicious when served with the addition of a spoonful of thickened cream. →