Easy peasy chocolate pots
MAKES 8
READY IN 20 MINS, PLUS CHILLING
⢠500g ready-made custard ⢠200g chopped chocolate, and extra to serve
⢠300ml double cream ⢠Chocolate mini eggs, to serve
1 Heat 200g of the custard together with the chopped chocolate in a pan until melted and smooth.
2 Whip together the remaining 300g custard with 300ml double cream until you get soft peaks.
3 Fold the custard and cream mixture into the chocolate mixture, then pour into 8 small glasses. Chill for 2 hrs, then serve, sprinkled with chopped chocolate and chocolate mini eggs.
Herby rolled leg of lamb
SERVES 6 READY IN 2 HRS 20 MINS
⢠2kg butterflied, boneless leg of lamb (ask your butcher to do this for you) ⢠400ml white wine ⢠400ml lamb or beef stock FOR THE STUFFING ⢠100g pine nuts, lightly toasted ⢠Large bunch of mint, leaves picked ⢠Zest and juice of 1 lemon ⢠75g black pitted olives ⢠2 garlic cloves, crushed ⢠1tsp ground cinnamon ⢠5tbsp olive oil
1 Preheat the oven to 200C/Gas 6. For the stuffing, whizz the pine nuts, mint, lemon zest and juice, olives, garlic, cinnamon and 3tbsp of the olive oil in a food processor to a coarse mixture.
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