Nutrition Info (per serving): 494 calories, 40 g fat. 18 Chicken Salad Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 1.3kg chicken 1 few black peppercorns and bay leaves 2 x 5ml spoons cumin seeds Handful of almonds 2 x 15ml spoons whole milk natural yoghurt 3 x 15ml spoons mayonnaise 2 lemons, juiced and zested 1 cucumber, peeled and diced 20g pack of basil, torn 200g bag Fresh ‘n’ Ready continental four-leaf salad Method To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves, and bring to a gentle simmer. Poach for around 40 minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and almonds in a hot pan, and leave to cool. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve with the four-leaf salad. Chef’s tip: To cool the chicken quickly, leave at room temperature for 20 minutes, add a handful of ice and put in the fridge. 19 Chocolate Brownies Prep and cook time: 30 mins to 1 hour Serves: 12 Ingredients 60g Luxury Continental Belgian dark chocolate, broken into small pieces 3 tablespoons golden syrup 75g lard 2 large organic eggs 200g caster sugar 95g plain flour 1 teaspoon baking powder Pinch of sea salt 125g shelled walnuts Method Preheat the oven to 190°C, 375°F, gas mark 5. Grease a 28x18cm baking tin using butter or lard, then cut a square of greaseproof paper to fit neatly in the bottom. Melt the chocolate in a small saucepan with the syrup and lard over a low heat. Whist the eggs and sugar together in a bowl until light in colour and texture. Add the melted chocolate mixture, and sieve in the flour, baking powder, salt and walnuts. Stir and fold together, being careful not to over-mix. Spread evenly into the prepared cake tin and bake on the middle shelf of the oven for 25-30 minutes or until a crust has formed. Allow to cool slightly and then cut into squares. 20 Chocolate Fridge Cake Prep and cook time: Up to 30 mins Serves: 16 Ingredients 200g digestive biscuits 110g whole pecan nuts, roughly chopped 110g pistachio nuts, peeled 10 glace cherries 150g unsalted butter 1 tablespoon golden syrup 200g Luxury continental Belgian dark chocolate Method Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries, and mix together. Put the rest of the ingredients into a separate bowl and place over a pan of simmering water until the butter and chocolate have melted. Combine the biscuit mix with the chocolate mixture. Line a 30x20cm plastic container with cling film, leaving plenty of extra cling film at the edges to help turn the cake out later. Pour in the mixture, pressing down hard to pack nicely, and then fold the cling film over the top. Leave in the fridge for a few hours to firm up, then turn out and cut into chunky slices.