Ingredients:

125g plain chocolate, broken into pieces

125g unsalted butter, plus extra for greasing

4 free-range eggs

75g caster sugar

50g self-raising flour, extra for dusting

1 tbsp cocoa powder, extra for dusting

whipped cream, to serve (optional)

Directions:

Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined then leave to cool.

Preheat oven to 180C (350F) and lightly butter and flour 6 x 200ml pudding basins. Whisk the eggs and sugar together until light and pale and doubled in volume. Fold the egg mixture into the cooled chocolate.

Sift in the flour and cocoa then fold until combined. Spoon the chocolate mixture into the prepared pudding basins and bake for 6-7 minutes until risen. Take care not to overcook these light chocolate puddings – the centres should ooze when cut into. Loosen the puddings with a knife and carefully turn out. Dust with cocoa powder and serve with whipped cream, if using.

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Ingredients:

200g plain chocolate, broken into pieces

100g unsalted butter, cubed

350g condensed milk

250g grated coconut, toasted

200g dried glace cherries, chopped

Directions:

Line a 26cm x 31cm x 2.5cm deep baking tray with baking parchment. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water then stir until combined. Fold the remaining ingredients into the chocolate and butter and mix until combined.

Spoon the mixture into the prepared tray and spread into an even layer, about 2cm deep, using a spatula. Allow to set in the refrigerator for 4-5 hours. Remove from the tray and cut into squares.

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Ingredients:

4-5 fresh mint leaves

1 teaspoon superfine sugar

1 tablespoon cold water

1/4 cup Bourbon

Crushed Ice

Directions:

Place 4-5 fresh mint leaves in a highball glass. Add 1 teaspoon superfine sugar and 1 tablespoon cold water. Crush the mint with the back of a bar spoon until the sugar is dissolved and the fragrance of the mint is released. Add 1/4 cup Bourbon. Fill glass with crushed ice and stir. Garnish with a sprig of mint, if desired.

Note:

Superfine sugar is more finely granulated than regular sugar and dissolves more easily. Substitute with regular sugar or grind regular sugar in a food processor until fine.

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Ingredients:

3 cups hardwood chips, such as hickory or fruitwood, soaked in water for 30 minutes

2 cups Pineapple Brine

1 1/2 pounds pork belly with rind removed, about 2 inches thick

1 large onion, sliced 1/4 inch thick

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

Pinch of ground habanero or another chile pepper

For Pineapple Brine

1 1/2 cups pineapple juice

1/2 cup rum or vodka

2 tablespoons coarse salt

1 tablespoon smoked paprika

Directions:

For Pineapple Brine

Mix Pineapple juice, rum or vodka, coarse salt, and smoked paprika together.

For Pig Candy

Combine the brine and pork in a 1-gallon zipper-lock bag. Press out the air, seal the bag, and refrigerate for 12 hours or overnight.

Light a grill for indirect medium heat, about 325°F, with smoke. Because the pork belly will need to cook for about 2 hours, if you are using charcoal or wood, you might need to light additional coals or add more wood to replenish the fire.

Layer the onion slices over the bottom of a small roasting pan just large enough to hold the pork belly. Remove the pork belly from the brine and discard the remaining brine. Pat the pork belly dry and place on top of the onions.

Drain the wood chips and put in the grill. Place the pan on the grill grate away from the fire, cover the grill, and cook until the meat is fork-tender or an instant-read thermometer inserted in the center of the meat registers 180°F, about 1 1/2 to 2 hours.

Remove the pan from the grill, transfer the pork to a cutting board, and let rest for at least 10 minutes. Reserve the onions if desired. Keep the fire going.

Mix the brown sugar, cinnamon, and chile pepper. Push through a strainer (to remove any lumps) onto a sheet of aluminum foil or plastic wrap. Cut the pork belly into four slices, about 1 inch thick. Cut each slice into four pieces, each approximately 1 by 1 by 2 inches. Roll the pork belly pieces in the brown sugar mixture, coating them evenly and thoroughly. Transfer to a plate or pan large enough to hold in a single layer.

Brush the grill grate and coat with oil. Grill the sugar-coated pork belly pieces directly over the fire until the meat is grill-marked and the sugar melts and bubbles, 10 to 15 seconds per side. Transfer to a platter and serve with toothpicks.

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Ingredients:

English Cucumber peeled and diced

Very ripe Tomato seeded, and diced

Roasted red pepper peeled, seeded, and diced

1 small purple Onion diced

1 Avocado diced

Fresh Mint leaf chopped

Garlic minced (optional)

Olive Oil

Red wine vinegar

Lemon Juice

Salt & Pepper

Feta cheese or chèvre to serve with

Directions:

Toss the diced vegetables with the chopped mint.

Season to taste at the last minute with olive oil, red wine vinegar, lemon juice, salt and pepper, and garlic.

Scoop the salad into bib lettuce “boats,” and serve.

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Ingredients:

7¾ cups chicken stock

¼ cup olive oil

2 tsp finely chopped onion

¼ cup white wine

3 cups risotto rice

6 medium white mushrooms

1 tbsp butter

1 1/3 cups finely grated Parmesan cheese 2 tsp lemon juice

For Chicken stock

1 small onion

1 carrot

1 celery

2 ¾ lb (4 carcasses) whole, cleaned, raw chicken carcasses

1 1/3 gallons water

Directions:

For Chicken stock

Cut the onions in half. Put the carrot, onion, celery, and chicken carcasses, into a very largo pot. Pour in the water, then bring to a boil. Skim the foam from the surface. Simmer for 2½ hours. Remove the chicken and vegetables and strain through a fine-mesh sieve.

For Saffron Risotto

Pour the stock into a saucepan. Cover with a lid and bring to a simmer. Wrap the saffron threads in aluminium foil.

Toast in a frying pan for 1 minute over a medium heat, being careful not to let it burn. Cool.

Heat the oil in a large pan over medium heat.

Add the onion and fry for about 5 minutes, until softened but not browned. Pour in the white wine and scrape up any sediment from the bottom of the pan.

When most of the white wine has boiled away, add the rice and stir for 3 minutes. Add a ladle of hot stock.

Stir the rice frequently for 2-3 minutes to prevent it from sticking. Pour in the remaining stock. Shop the toasted saffron and sprinkle into the pan.

Cook the rice for another 16 minutes, stirring frequently. Meanwhile, quickly wipe clean the mushrooms with a paper towel, then finely slice using a mandolin or a sharp knife.

When the rice has absorbed most of the liquid and is just firm to the bite, add the butter.

Add the Parmesan cheese. Stir well until the rice becomes creamy. Season with salt, pepper, and lemon juice Spoon the risotto onto serving plates.

Scatter the mushroom slices over the risotto. The heat from the rice will lightly “cook” the mushrooms.

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Ingredients:

For Guacamole

6 large cloves garlic, unpeeled

6 ripe medium avocados

1/2 cup coarsely chopped fresh cilantro, loosely packed

2 tablespoons fresh lime juice, plus more if desired

1 teaspoon salt

For Garnishes

3/4 cup Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or romano, finely crumbled or grated

3/4 cup toasted pumpkin seeds (see Tip)

3/4 cup sliced pickled jalapeños

1/2 cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)

1 16-ounce bag large, sturdy tortilla chips

Directions:

To prepare guacamole:

Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.

To set up the guacamole bar:

Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.

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Ingredients:

Polenta

2 cups water

1/2 cup yellow cornmeal

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Mushroom Ragout

1 tablespoon unsalted butter

1 tablespoon peanut oil

1 small onion, chopped (1/2 cup)

5 ounces mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into

1/2-inch pieces (2 cups)

3 garlic cloves, crushed and finely chopped (2 teaspoons)

4 plum tomatoes, halved, seeded, and cut into 1/2-inch pieces (1 1/4 cups)

2 small ears corn, husked and kernels cut off (1 cup)

1/2 cup homemade chicken stock or low-salt canned chicken broth

1/4 teaspoon salt, or to taste

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped fresh chives

Directions:

For the Plenta

Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.

For the Ragout

Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.

To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it.

Sprinkle with the chives and serve.

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Ingredients:

110 g Butter softened

Anchovy rinsed, drained and chopped

18 Slices Baguettes

Directions:

Preheat the oven 450°F/230°C.

Cream the butter with the anchovies to blend well.

Smear onto the bread slices and place on a baking sheet.

Just before serving, toast in the oven, about 5 minutes.

Slide onto a wooden board or a plate, and serve with the leeks.

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Ingredients:

Best with veal, pork, chicken, turkey

Makes about 2 cups

4 cups fresh flat-leaf parsley leaves and small stems

2 cups fresh cilantro leaves and small stems

5 garlic cloves, coarsely chopped

1/2 red bell pepper, seeded and coarsely chopped

1/4 cup coarsely chopped onion

1 teaspoon dried oregano leaves

1 teaspoon coarse salt

1/2 teaspoon red pepper flakes

1/2 teaspoon ground black pepper

1/3 cup sherry vinegar

1/3 cup water

3/4 cup extra-virgin olive oil

Directions:

Combine the parsley, cilantro, garlic, bell pepper, and onion in a food processor. Pulse several times until coarsely chopped.

Add the remaining ingredients and pulse until coarsely chopped. Scrape into a bowl and refrigerate for at least 2 hours to blend the flavors.

Store in the refrigerator in a tightly closed container for up to 1 week.

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