Jess’s favourite recipe tip

1 Heat the oven to 180C/160C fan/ gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl. 2 Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar. 3 Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

PER SERVING 311 kcals • fat 15g • saturates 9g • carbs 38g • sugars 21g • fibre 1g • protein 4g • salt 0.2g

Check out Jess’s food blog at dearambrose.wordpress.com

n Spain, time spent round the table sharing great food with close family and friends has always been a way of life, and it’s something we’ve come to value more than ever this year. These gatherings are precious, so make them feel really special and live like a local by serving up well-loved dishes that are made with the finest quality, authentic ingredients.

One such ingredient that’s guaranteed to bring out the best flavours in any meal is La Española olive oil. This unique olive oil is made from 100% Spanish olives, grown in the hills surrounding Jaén, Andalusia – the world capital of olive oil, and its production is an art form that has been truly mastered over two centuries.

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