Warm chocolate rum soufflés with chocolate sauce are so delightfully light and chocolatey, and made even more wonderful by the addition of chocolate sauce and cream. They’re also reasonably well-behaved and though they may shrink a little, they won’t collapse. Recipe and styling by Deila Smith
No one can turn down a dense, moist, deliciously rich mud cake. Especially when it’s a chocolate mud cake with zesty berry compote. Recipe by Marwan Al Sayed Photographs…
What could be more wonderfully indulgent than this lasagne of pumpkin, spinach, mascarpone, onion marmalade and walnuts? This cheesy comfort dish has everything you could want in the flavour department and then some!
With World Whisky Day coming up on 20 May, Black Bottle whisky has put together a cheat sheet of whisky facts to help you sound like a pro…
The ginger adds a kick to this silky smooth soup and the addition of fresh coconut shavings gives it a marvellous contrasting crunch. By Bernadette Le Roux Photograph by Shane Powell
Dhal is a traditional Indian dish made from lentils, beans or peas. It can be served as an accompaniment to curry or on its own with naan bread…
Roast cashews are ground and added to this curry to thicken and flavour the sauce. There is enough coconut to add robust flavour. By Bernadette Le Roux Photograph by Shane Powell
Wontons can be found in the frozen section of Asian supermarkets. TO DRINK: After the espresso, DallaCia Cabernet Merlot Grappa.
TO DRINK: Vinho Verde, which is crisp, fruity and fun for lunch. By Nikki Gaskell and Vickie Clarke Photograph by Graeme Borchers