This is possibly one of my favourite desserts ever, and it’s surprisingly easy to make! If you don’t like chilli chocolate then you could just use good quality dark chocolate, but the chilli gives it a nice warming aftertaste. I used Lindt chocolate for this recipe, which comes from The Hairy Bikers’ Great Curries. It goes really well after a curry – make sure you check out my posts about the Chicken tikka masala and Saag aloo which are also from this great book!

Serves 4-6, depending on ramekin size

Ingredients

200g plain dark chilli chocolate
200ml double cream
50ml semi-skimmed milk
extra-thick double cream or creme fraiche for serving

Method

1. Put the chocolate on a sturdy board and chop it finely with a good strong knife.

2. Pour the cream and milk into a saucepan and bring slowly to the boil, while stirring. Remove from the heat.

3. Tip the chocolate into the pan with the cream and stir vigorously until the chocolate melts. Pour the mixture into 4 or 6 small ramekins or espresso coffee cups (anything small and heatproof will work!) and leave to cool.

4. Cover with cling film and chill for at least 2 hours before serving. If leaving to chill for more than 2 hours, remove from the fridge 30 minutes before serving. Enjoy!

The post Chilli chocolate pots appeared first on Hello! Hooray!.

This delicious saag aloo would make a great accompaniment to any Indian meal. It comes from The Hairy Bikers’ Great Curries – look out for my other posts from this book!

Serves 4-6

Ingredients

650g medium potatoes, preferably Maris Pipers
1 tsp fine sea salt
250g spinach leaves
4 tbsp ghee or sunflower oil
1 tsp black mustard seeds
2 medium onions, halved and sliced
4 garlic cloves, finely sliced
10g chunk fresh root ginger, peeled and finely chopped
2 long green chillies, finely chopped (deseeded first if you like)
1 tbsp garam masala
freshly ground black pepper

Method

1. Peel the potatoes and cut them into 2.5cm cubes. Put them in a large pan and cover them with cold water. Add 1/2 tsp of the salt and bring to the boil, before reducing the heat and leaving to simmer for 6-8 minutes until they are tender but still holding their shape. Drain and set aside.

2. While the potatoes are cooking, wash the spinach leaves well and pat them dry with a tea towel. Cut out the stems and shred the leaves. Set aside.

3. Put the ghee or oil in a large non-stick frying pan and add the mustard seeds and cumin. As soon as the mustard seeds begin to pop, add the onions and cook them for about 5 minutes on a medium heat until softened. Then increase the heat and cook for another 2-3 minutes until the onions are browned, stirring constantly.

4. Add the garlic, ginger and chilli then cook for 2 more minutes, while stirring. Add the garam masala, remaining salt, potatoes and spinach leaves. Add the spinach in handfulls, allowing each batch to soften before adding the next.

5. Cook for a further 5 minutes, stirring until the spinach has softened and the potatoes are hot and coated in the spices. Season with black pepper and serve.

The post Saag aloo appeared first on Hello! Hooray!.