I’ve had a few recipes saved up for the time when we don’t have a kitchen, and this recipe for chocolate and salted caramel squares is one of them. I apologise if you’re trying to be healthy there are some links to healthier things at the bottom of this post! The original title of this recipe (which I found on the BBC website) is ‘Salted chocolate and caramel squares’ – but as you can see, I’ve changed it slightly as it makes far more sense to me this way around! Whatever you decide to call them, this is a delicious twist on the traditional millionaire’s shortbread and the almonds and vanilla in the base are simply delicious. The caramel here is fairly runny and I could not get it to thicken up, so next time I make it I might use the recipe that I use for millionnaire’s flapjack with the addition of some salt. But if you prefer your caramel slightly thinner, this works just fine (and it tastes delicious anyway!).

Chocolate and salted caramel squares: ingredients

For the base
2 tbsp butter, for greasing
175g/6oz plain flour
25g/1oz cornflour
50g/2oz golden caster sugar
85g/3oz finely chopped toasted almonds
140g/5oz unsalted butter
1 vanilla pod, seeds scraped out

For the caramel
225g/8oz golden caster sugar
100ml/3½fl oz water
150ml/5fl oz single cream
50g/2oz butter, cubed
½ tsp salt

For the topping
225g/9oz dark chocolate, 70 per cent cocoa solids
85g/3oz butter

Method

1. For the base, preheat the oven to 160C/310F/Gas 3. Grease a 20cm x 23cm/8in x 9in baking tin with butter.

2. Sift the flour, cornflour and sugar into a large bowl. Stir in the almonds, then rub in the butter and vanilla seeds.

3. Press the mixture into the base of the prepared tin. Transfer to the oven and bake for 35-40 minutes, or until lightly golden. Allow to cool.

4. For the caramel, place the sugar and water into a heavy-based pan and heat gently until the sugar dissolves. Turn up the heat and simmer for 4-5 minutes, or until it turns dark amber.

5. Stir in the cream, taking care as it will bubble up. Stir in the butter and salt. Pour the caramel over the shortbread and leave to cool (I put it in the fridge overnight, but a few hours would do it).

6. For the topping, melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Pour the chocolate over the caramel and smooth out with a wet palette knife.

7. Place into the fridge and chill for at least 30 minutes, until firm. Cut into 16 pieces and serve.

Post updated 2nd October 2020.

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We had some leftover ricotta cheese after making our Butternut and sweet potato lasagne with sage, toasted pine nuts and nutmeg and so I decided to use the recipe finder on the BBC Food website to see if I could find a recipe to use it up. This is what I found – a recipe by Simon Rimmer that is easy to make but really delicious.

Ingredients

For the filling
400g/14oz aubergines, sliced into thin rounds
50ml/2oz vegetable oil
salt and freshly ground black pepper
1 red onion, finely chopped
1 red pepper, finely chopped
1 garlic clove, finely chopped
50g/2oz tomato purée
400g/14oz canned chopped tomatoes, drained
1 cinnamon stick
100g/3½oz red lentils, cooked according to packet instructions
2 tbsp chopped fresh parsley

For the topping
125g/4½oz ricotta
125g/4½oz Greek-style yoghurt
3 free-range eggs
freshly grated nutmeg
salt and freshly ground black pepper
50g/2oz freshly grated pecorino

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper.

3. Heat a frying pan over a medium heat, add the aubergine slices in batches and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

4. Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened.

5. Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.

6. Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.

7. Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes, or until warmed through.

8. Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.

9. For the topping, in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.

10. Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated pecorino. Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately and enjoy!

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