Author: David Knight

Directions

• Heat oven to 325°F (163°C).
• Grease a 6-inch oven-safe ramekin.
• Mix the graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the ramekin.
• Chill the crust for 10 minutes, then bake for 10 to 12 minutes. Let cool.
• Beat the cream cheese until smooth.
• Mix in the sour cream, granulated sugar, flour, lime juice, and lime zest.
• Stir in the measured beaten egg gently, just until combined.
• Pour the filling into the cooled crust.
• Bake for 25 to 35 minutes, until the edges are set but the center still has a slight jiggle.
• Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
• Serve with whipped cream and a sprinkle of fresh lime zest, if desired.

Bake the Chocolate Cake

• Heat the oven to 350°F. Grease two 9×13-inch baking pans and line the bottoms with parchment paper; grease and flour the parchment.
• Combine the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix on low speed until evenly combined.
• In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla.
• With the mixer on low, gradually add the wet mixture to the dry ingredients. Add the hot coffee and mix only until combined, scraping the bottom and sides of the bowl as needed. The batter will be thin.
• Divide the batter evenly between the two prepared 9×13-inch pans. Bake until the cakes spring back lightly and a tester inserted in the center comes out clean. Begin checking around 30 minutes; the original round-cake recipe bakes 35 to 40 minutes.
• Cool the cakes in their pans for about 30 minutes, then turn out onto racks and cool completely.
• If the cake layers are too thick to stack comfortably, trim or level the tops before assembling.

Make the Marshmallow Filling

• Beat the room-temperature butter and marshmallow fluff together until smooth, about 1 minute.
• Add the vanilla, powdered sugar, salt, and 2 tablespoons milk or heavy cream. Beat until smooth and fluffy. Add additional milk or cream as needed until thick but easily spreadable.

Assemble

• Place one completely cooled chocolate cake layer on a serving tray or suitable pan.
• Spread the marshmallow filling evenly over the bottom layer.
• Carefully place the second chocolate cake layer on top. Chill briefly if needed to firm the layers before frosting.

Make the Chocolate Brownie Frosting

• Melt the butter, then stir in the cocoa powder until completely smooth.
• Add the vanilla and 3 tablespoons milk and mix until smooth.
• Mix in the powdered sugar. Add a little additional milk, if needed, until the frosting is smooth and pourable but thick enough to coat the cake.
• Pour the frosting over the top of the assembled cake and spread evenly.

Add the Hostess Loops

• Mix powdered sugar with a very small amount of water until you have a thick, pipeable white icing.
• Transfer the icing to a piping bag or small zip-top bag with the corner snipped off and pipe the classic looping Hostess-style lines across the top.
• Allow the frosting to set before slicing. For cleaner slices, chill the assembled cake before cutting.

• Preheat the oven to 200°C fan / 220°C conventional.
• Boil the potatoes in well-salted water for 15–20 minutes, until completely tender. Drain and leave to steam dry for a couple of minutes, then mash with the butter and warm milk until smooth and creamy. Season well.
• Bring a separate pan of water to the boil. Carefully lower in the eggs and cook for 6 minutes. Transfer immediately to iced water to stop the cooking, then peel and halve once cool.
• Melt the butter in a large frying pan and gently cook the leeks with a pinch of salt for 8–10 minutes, until soft and sweet.
• Stir in the flour and cook for 1 minute, then gradually stir in the milk until smooth. Simmer until thickened, then stir through the Cheddar, wholegrain mustard and nutmeg, if using. Season with salt and plenty of black pepper.
• Spoon the cheesy leeks into a baking dish and nestle the egg halves into the sauce, cut-side up. Spoon over the buttery mash, rough up the top with a fork and scatter generously with the remaining Cheddar.
• Bake for 20–25 minutes, until beautifully golden and bubbling around the edges.

• Freeze the butter for at least 2 hours, preferably overnight.
• Combine the ice water and lemon juice and set aside.
• Mix the flour and salt in a large bowl.
• Using the large holes of a grater, grate the frozen butter directly into the flour. Toss gently so the butter is coated with flour.
• Gradually add the water and lemon mixture, reserving some as needed. Gently bring the dough together into a ball, using only enough liquid for the dough to hold together.
• Wrap the dough and refrigerate for at least 1 hour before using. It may be refrigerated for up to 3 days or frozen for later use.
• Roll and bake according to the recipe in which the pastry is being used. For best puff and crispness, bake in a well-preheated hot oven.

Make the Sausage Rolls

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a medium bowl, combine the sausage, egg, onion, breadcrumbs, salt, and pepper.
• On a lightly floured surface, roll the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.
• Cut the pastry in half lengthwise to make two 6 x 14-inch (15 x 35 cm) strips.
• Divide the sausage mixture in half and form each portion into a long log along one pastry strip. Brush the pastry edges with egg wash.
• Wrap the pastry around the filling to form logs. Trim the edges if needed, seal with a fork, and prick the tops with the fork.
• Cut each log into pieces about 1 1/2 inches (4 cm) long and place seam-side down on the prepared baking sheet. This should yield about 20 rolls.
• Brush the rolls with egg wash and bake for 35 to 40 minutes, until puffed and golden brown.
• Cool for about 15 minutes before serving. Refrigerate leftovers in a covered container for up to 3 days.

• Prepare the mushrooms for stuffing and fill them with the Boursin mixture made with Boursin Garlic & Fine Herbs, Parmesan, green onions, panko, olive oil and black pepper.
• Cook on the BBQ at 375°F over indirect heat for 18–20 minutes.
• Finish under the broiler for 30–60 seconds, until the tops are golden and crispy.
• Garnish with fresh parsley and serve.

Season the Chicken

• Combine 2 tablespoons harissa, 1 tablespoon olive oil, cumin, coriander, caraway, paprika, salt, and pepper. Toss thoroughly with the chicken thighs. Cook immediately or refrigerate for 30 minutes to 4 hours for deeper flavor.

Sear

• Heat a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and sear without moving for about 4 minutes. Flip and cook another 2-3 minutes. The goal is deep browning rather than cooking the thighs through. Transfer to a plate.

Build the Sauce

• Reduce heat to medium and add another tablespoon of olive oil if the pan looks dry. Add the onion and cook for 5-7 minutes, scraping up the browned chicken bits. Add garlic, 1 tablespoon harissa, cumin, coriander, and caraway and cook about 60 seconds. Add tomato paste and cook another 1-2 minutes, until slightly darkened.

Braise

• Add tomatoes, chickpeas, chicken stock, and 1/2 teaspoon salt. Stir well and bring to a simmer. Return the chicken and accumulated juices to the pan, nestling the thighs partially into the chickpeas. Reduce to medium-low and simmer uncovered for 20-25 minutes, turning the chicken once, until tender and the sauce has reduced. If the sauce gets too thick before the chicken is ready, add a splash of stock or water.

Finish

• Remove from the heat. Add the zest of 1/2 lemon, 1-2 tablespoons fresh lemon juice, most of the chopped herbs, and a drizzle of extra-virgin olive oil. Taste and adjust with additional lemon, salt, or harissa as needed. Scatter the remaining herbs over the top.

• Preheat the oven to 400°F. Have an ungreased baking sheet ready, or line it with parchment.
• Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
• Cut in the cream cheese and cold butter until the butter pieces are about pea-sized.
• Stir in the diced dried apricots.
• In a separate container, whisk together the egg, vanilla (or Fiori di Sicilia), and milk.
• Add the wet mixture to the dry ingredients and stir with a fork just until the dough is evenly moistened.
• Turn the dough onto a floured piece of parchment or waxed paper. Fold it over several times until it holds together, then pat into a square or circle about 3/4 inch thick.
• Cut the dough into squares, wedges, or diamonds.
• Lightly brush the tops with milk and sprinkle with coarse sparkling sugar if desired. Arrange about 2 inches apart on the prepared baking sheet.
• Bake until the tops are light golden brown, about 18 minutes. Serve warm.

Scones

• Heat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly.
• Whisk together the flour, salt, sugar, and baking powder. Work the cold butter into the dry ingredients until the mixture is irregularly crumbly.
• In a separate bowl, combine the beaten eggs, yogurt, vanilla, and lemon zest. Stir this mixture into the dry ingredients just until a soft, scoopable dough forms, then gently fold in the blueberries.
• For wedges, turn the dough onto a generously floured surface, pat it into a rectangle about 1 inch thick, and cut into 10 triangles. For round scones, portion scant 1/4-cup scoops directly onto the baking sheet. Leave about 2 inches between scones.
• Brush the tops with melted butter and sprinkle with sugar.
• Bake for 18 to 22 minutes, until lightly browned and a toothpick inserted in the center comes out dry. Cool briefly on a rack and serve warm.

• Combine the yellow and black or brown mustard seeds in a small bowl. Stir in the beer, cover, and soak for 12 to 24 hours, until most of the liquid has been absorbed.
• Transfer the soaked seeds and any remaining liquid to a high-speed blender or food processor. Add the malt vinegar, honey, kosher salt, allspice, and pepper. Blend until emulsified and the seeds begin to break down; continue blending for a smoother mustard if desired.
• Transfer to a container and refrigerate for 1 to 2 days before using so the flavors can mellow. Keep refrigerated.