Discover the Secrets OF PAUL DA-COSTA-GREAVES , SPIRITUAL HEALER, ALTERNATIVE & CHOCOLATE THERAPIST

Recipe Booklet Cooking with Celebrity Chef Paul Da-Costa-Greaves!

Hello, I hope you enjoy the following recipes using my Gourmet Seaweed Sauces, homemade condiments and all the treasures the sea has to offer. My Business Is all about dreams and stories, adding depth and interest into people’s lives in this ever changing world. I refl ect a slight contemporary twist and unique style being exotic and healthy, with a little added touch of elegance. Cooking is my art, consisting of opposing elements (yin & yang). It is here I can best offer my services. Words of Wisdom Based on traditional Buddhist values, Sanuk is about not being caught up in the everyday chaos which distracts you from being able to take life as it comes and transcend reality. Literally, its meaning is ‘to enjoy’ or ‘to have pleasure’. With this enjoyment and pleasure, I present myself to you. Sanuk!

I’m always interested in hearing what inspires you in the kitchen whether it be using my recipes as a guideline or letting your creativity fl ow! Why not email me at [email protected] or through my contact page and let me know what inspires you. You never know your signature dish could make its way onto our blog!

Paul Da-Costa-Greaves For more delicious recipes, or to try my gourmet range visit www.feeding-your-imagination.co.uk www.thechocolatetherapist.co.uk

fyichocolate Feeding Your Imagination Recipes using my Seaside Sauces, can For more delicious recipes, visit always be adapted - so feeding-your-imagination.co.uk rattle those condiments jars and get creative! Glazed Goats Cheese, with Endive, Honey & fyi Lavender Jelly Serves 4

This versatile fyi Lavender Jelly is great with various cheeses and cold meats, bringing a dull to life, use it also as a marinade, or even a topping for ice-cream! • 4 young button goats cheese • 4 tbsp demerara sugar • 1/2 vanilla pod • 4 small clumps of washed endive & baby lettuce • fyi Seaweed Lavender Jelly • Squeezy bottle of honey, preferably regional • Icing sugar for dusting Method 1. Split vanilla pod and mix with sugar, this allows fl avours to be released to the sugar. Take out your plates and gently place a small handful of the washed endive in the centre. Dust with the icing sugar. 2. Take the top of the young goats cheese and delicately sprinkle the sugar on top. Using the grill or blow torch caramelise the top of the cheese and place centre to the plate. 3. Onto the glazed cheese, top with a small tsp of Lavender Jelly. Enjoy! Compliments to the Condiments.. - Why not make your own to accompany the recipes!

Garlic & Ginger Marinade Chopped Herbs Recipe • 3 whole garlic bulbs • Chopped coriander, oregano and/or thyme • 1 small piece of fresh peeled ginger root • Couple of fresh leaves of sage chopped • 100-150ml olive or rapeseed oil • Chopped parsley, chopped basil Crush whole garlic discarding any rusk, and chop (Approx equal quantities of each) the ginger into small pieces. Blend in processor Roughly chop all of the above. adding oil slowly until all is pureed together. No FYI Sauces to hand? Get creative Simple cooking, superb flavours with condiments sitting in the cupboard! - Treat your taste buds Char-Grilled Halloumi Nestled Upon Tomato Pesto & Lavender Crushed Potatoes Serves 4

This makes any dish come alive! The fyi Seaweed and Lavender Pesto is versatile with pasta, fish, poured over new potatoes, a spread or topping for garlic bread.

• 2 packets of halloumi cheese cut in half and half again - giving you 4 pieces per pack (2 per person) • 1 fresh lime, zested • Olive oil • 1 tbsp of garlic & ginger marinade (recipe enclosed) • 1 tsp nasi goring (Indonesian dried vegetables) • Milled sea salt & black pepper • 1 lb (450gm) washed new local potatoes • 6 tbsp of fyi Lavender & Seaweed Pesto • 2 tbsp of fyi Seaweed & Tomato Ragu • 1oz/25gm slightly salted butter melted without sediment • 25ml dry white regional wine • Pinch vegetable stock cube or vegetable bouillon • Lime leaf • 1 small sprig or piece of fresh rosemary Method 1. Into medium sized bowl, marinade for ten mins the following: halloumi, 1 tbsp olive oil, garlic and ginger marinade, zest of lime, nasi goring, salt & pepper. Put the new potatoes into boiling salted water and cook until tender. Remove from heat, drain and cool. 2. Place a char-grill pan onto medium heat (if non available - a solid non-stick pan will do) place the halloumi into the heated pan and sizzle for approx 1 minute either side, remove halloumi and pop this back into its original marinade bowl. Add the wine along with clarifi ed butter mix, remove and place onto foiled tray. 3. Gently grill under a low to medium heat for approx 8-10 mins (depending on the size) and until golden. Turn half way through cooking. Place potatoes between palms of hands and crush. 4. Placing into a non-stick saucepan, pour over some of the fyi Seaweed Pesto & fyi Tomato Ragu, place a sprig of fresh rosemary also into the pan, warm this through and spoon the mixture into the middle of a warmed serving plate. 5. - You can now delicately place two pieces of the halloumi cheese on top of the pesto, ragu and potatoes, garnish with fresh garden herbs and enjoy! For more delicious recipes, visit feeding-your-imagination.co.uk

Calypso Experience Serves 4

This versatile Tomato di Ragu is an all rounder. Apart from the obvious - using it over pasta, it’s great as a jacket potato filling, a sound base for vegetable lasagna, soya mince bolognaise, or follow my ‘classy’ brother and use it as a dip for nachos or a veggie burger!…

• 4 poppadums (not cooked) • 2-3 vine tomatoes per person • 1/2 courgette, roughly cut • 1 bunch washed top & tailed baby carrots - cut • 1 tsp heaped garlic & ginger marinade (recipe enclosed) • 4oz/110gm oyster mushrooms • 1 small packet of baby corn • 2 baby pak or bok choy cut in half • 1 handful mange tout • ½ jar fyi Seaweed & Tomato Ragu • Olive oil for frying • ½ tsp cajun spice • Handful of mixed mung bean or bean sprouts • Milled salt & pepper • 1 tbsp chopped herbs (recipe enclosed) Method 1. Place the poppadums into a deep pan or chip fryer. With metal tongs, whoosh gently around in the oil so it then expands (approx 5 seconds), shake off excess oil then place poppadums over a mould. Press down quickly and gently with a cloth to form a basket shape. Drain off onto kitchen paper and set aside until needed. 2. Into a clean small bowl, add the mushrooms, bok or pak choy, garlic and ginger marinade, cajun spice, salt & pepper and dash of olive oil. Mix well and leave to one side. Into a pan of boiling water add the carrots, baby corn, mange tout and courgettes, remove after 1 minute, drain well (do not cool) set aside until needed. 3. Onto a foiled baking tray, place the vine tomatoes and dribble over a little extra virgin or olive oil, season and grill on medium heat for approx 10-15 mins depending on size. Then take your warm plates and place the poppadums baskets in the centre. 4. Open the tomato ragu and warm gently, keeping to one side. Into a separate heated wok or frying pan add a dash of olive oil then add your mushrooms, pak or bok choy, chopped vegetables and herbs; sizzle for a couple of minutes, along with mung or mixed bean sprouts and chopped herbs. Scoop into poppadums baskets. Gently spoon the tomato ragu around the plate or serve separately, garnish with grilled vine tomatoes. No FYI Sauces to hand? Get creative Simple cooking, superb flavours with condiments sitting in the cupboard! - treat your taste buds Sesame & Vegetable Tempura with Thai Style Dipping Sauce Serves 4

This versatile sweet dipping sauce can be dribbled over fish or meat, adds a sharp, sweet twist to fish cakes - fried or oven baked, as a stir fry sauce, dipping sauce, or even mixed into cold or warm pasta.

• Selection of cut vegetables of your choice allowing for approx 1 small handful per person broccoli, caulifl ower, fi eld mushrooms, carrots, green beans, etc - all no bigger than 1 inch. • Milled sea salt & black pepper • Vegetable or rapeseed oil for frying • fyi Seaweed Thai Style Salsa • fyi Seaweed Tomato Ragu - optional

• For the batter 2 tbsp white sesame seeds 2 tbsp black sesame seeds 4 heaped tbsp plain fl our + handful of plain Lager/bitter – optional (if leaving out make sure seasoned fl our for coating the vegetables you then use sparkling water instead) 2 heaped tbsp cornfl our 1 fl at tsp turmeric powder Pinch of caraway seeds 2 tbsp white wine vinegar 25-50ml approx cold water 1 heaped tbsp nasi goring (Indonesian dried veg) 2 whole eggs Method 1. Into a bowl add the eggs, beer/lager (optional) white wine vinegar, cold water. Whisk together, then add the turmeric, caraway seeds, nasi goring and seasoning, along with sesame seeds. Finally add your plain fl our - mix well. At this stage you need to thicken up the mixture, add a dash more liquid, either water or lager/beer, then add the cornfl our. Check consistency - needs to be a little thicker than batter. Into the extra seasoned fl our, add the chopped vegetables and mix, shake off excess fl our and place the vegetables onto a plate until needed. 2. When ready, pop the fl oured vegetables into the batter then remove, shake off excess batter and drop delicately (away from you!) into the hot oil. Deep fry until golden, remove onto dry cloth, place onto serving tray and garnish with fyi Seaweed Thai Style Salsa.

- This dish will also go well with some warm fyi Seaweed Tomato Ragu. We sell Seaside Sauces from the Irish seashore.

Introducing a range of tongue loving, not tongue twisting condiments from feeding your imagination and Paul Da-Costa-Greaves.

These natural nutritional condiments of super-healthy brain foods are packed full of Irish seaweed, sea lettuce and ginseng - high in vitamins, minerals and magnesium. Based around two key ingredients; seaweed and ginseng, which when combined harness wellbeing effectiveness to everyday life. Each of these sauces has been developed using unique recipes and have won various taste awards from ‘Taste of the West’ and ‘The Guild of Fine Food’. Free recipe books available for this product.

Discover more delicious products at www.feeding-your-imagination.co.uk Simple cooking, superb flavours - Treat your taste buds

Spinach Noodle Salad Serves 6

Spinach salad with orange, broccoli, crispy rice noodles and a sesame dressing. If you fancy add sliced chicken, prawns, salmon or tofu.

• Handful of thin rice noodles uncooked • Vegetable oil • Paper towels • 8 cups of fresh spinach or 1 large bag washed and dried • 1 small can of mandarin segments or 2 medium oranges peeled • 1 head of broccoli • 1/2 cup of unsalted cashew or peanuts toasted in oven until golden brown • Sesame dressing • 1 tbsp of minced garlic • 2 tbsp of sugar • 2 tsp of soy sauce • 1 tbsp of sesame oil • 1/4 cup of grape seed oil or vegetable oil • 3 tbsp of rice vinegar • 3 tbsp of black or white sesame seeds. Mix well, pop into a jam jar and shake well. Keep it in the fridge and the dressing will last for a few weeks. Method 1. Heat about 1 cup of vegetable oil in a frying pan until a little wisp of smoke appears (oil in the pan only needs to be approximately 5mm deep). 2. Take a small amount of noodles and break in half, place in hot oil, taking care not to splash it on yourself. Quickly using tongs turn the noodles over and move the noodles around very quickly so they’re cooked all over. Place noodles on kitchen paper towels to drain. Repeat with the remaining noodles. 3. Broccoli - Trim florets and quickly blanch in boiling water, rinse in cold water and drain. 4. Place into a large bowl, toss spinach, broccoli, segmented oranges and nuts with some dressing (be as generous you like with the dressing). Top it off with the rice noodles and tuck in! No FYI Sauces to hand? Get creative For more delicious recipes, visit with condiments sitting in the cupboard! feeding-your-imagination.co.uk

Jiggy jerk spiced tofu kebabsServes 2-4

This versatile fyi Jiggy Jerk Jelly is also great with cold meats, cheeses, as a sandwich spread, a marinade or even pop a small spoon into gravy to uplift a dull sauce. I’ve melted this jelly with a little water to use as a warm sweet dressing for these fabulous kebabs… • 1 green pepper cut into cubes • 2 heaped tbsp garlic & ginger marinade (recipe enclosed) • 2 packets natural or smoked tofu cut into inch cubes ready for kebab (not silken) • 50ml water • 12 cherry tomatoes • Handful of Oyster mushrooms • ½ red onion cut large for kebab • 4 large sprigs of rosemary • 2 sticks lemon grass • Olive oil • ½ jar of fyi Seaweed Jerk Spiced Jelly • Milled sea salt & pepper Method 1. Cut the lemon grass in half to roughly the same length as the rosemary sprigs, place the cut ingredients into a bowl and dribble approx 4 tbsp’s of olive oil along with the garlic and ginger marinade over the ingredients, and mix well. 2. Taking a piece of rosemary and a piece of lemon grass, put together and start to thread the ingredients to form a skewer, starting off with the tomato, mushroom, tofu, pepper & onion, repeat this twice, and do this for all 4 skewers. 3. Place onto a foiled tray and sprinkle with salt & pepper, grill on medium heat for approx 10-15 minutes whilst turning. 4. Into a small pan place ½ jar of seaweed Jerk spiced Jelly along with 3-4 tbsp’s water and slightly warm. 5. Remove skewers and serve 1-2 per portion, one in the centre and the other at an angle, dribble a little sauce and serve with braised rice.

Alternatively, why not roast a sweet potato, scoop out the fl esh, season, add 1 tbsp of the chopped herb recipe and pop your kebab on top! Sea food, eat food - Discover what the ocean has to offer...

Fishermans’ Serves 4

• 150gm of Philadelphia cream cheese (can be also low fat) • Milled salt & pepper • 1 tablespoon chopped herb recipe (recipe enclosed) • 1 heaped tsp garlic & ginger marinade (recipe enclosed) • 1/2 tsp • 1/2 tsp English mustard • 1 fillet smoked mackerel (optional) • 1 packet cooked seafood (optional) • 1 packet chopped fishermans pie mix or alternatively 200gms of fresh fish • 50gms porridge oats • 125gms grated parmesan or • 25gm butter • 4 slices bread crumbed

Method Preheat oven Gas 5/ 180c/350f 1. Into a bowl put the cream cheese, garlic and ginger, mustard, horseradish, herbs and fish, mix well. 2. Into suitable individual dishes or large oven proof dish put the fish mixture. Into a separate clean bowl, mix the parmesan cheese, breakfast porridge oats and fresh bread crumbs and butter. Crumb together, top onto the fish and place in pre heated oven. 3. For individual, cook for approx 15-20 mins or until golden brown. The larger dish will require longer, approx 25-35 mins or until golden brown.

- Enjoy with salad and crusty homemade garlic bread! For more delicious recipes, visit feeding-your-imagination.co.uk Seaweed & Lavender Feta Cheese Pesto Serves 6

Nutritious, healthy and a cheaper alternative to the conventional pesto. By swapping pine nuts for the sunflower seeds, it also makes this dish nut free and sunflower seeds slowly release energy, keeping hunger pangs down and energy levels up! • 75gm sunflower seeds • 75gm chopped mixed herbs • 50gm dried mixed seaweed (available from health shops or supermarkets) • 1 heaped tbsp mixed garlic & ginger marinade (recipe enclosed) • 1/2 packet crumbled feta cheese • 150-250ml rapeseed or olive oil • Milled pepper • 1 heaped tsp ginseng flakes • Pinch of lavender buds • 1 drop lavender essential oil • 1tbsp nasi goreng (Indonesian dried veg) • 1/2 tsp vegetable bouillon or veg stock cube • 1/2 loaf of crusty warm bread Method 1. Into a food liquidiser place the sunflower seeds and pulse for 2-4 seconds, remove the seeds and place into a clean bowl. 2. Add the seaweed and pulse for 5-7 seconds, remove the chopped seaweed from the liquidiser and place into the bowl. 3. Add the rest of the other ingredients apart from the oil, mix in these ingredients then slowly add the oil until your desired consistency.

OR Alternatively put all ingredients into the liquidiser apart from the cheese and pulse for 5-7 seconds, then add half the oil, pulse 2-3 seconds, add the cheese and some more oil to desired consistency.

-Serve with salad, crusty warm bread! Sea food, eat food - Discover what the ocean has to offer... Caribbean Fish Risotto with Gungo peas Serves 4-8

• 1 green and 1 red pepper finely diced • 2 heaped tbsp garlic & ginger marinade (recipe enclosed) • 200gm paella rice or any risotto rice • 1/2tsp Jamaican jerk paste • 150ml dry white wine • Pinch of turmeric • Litre of hot vegetable stock • 1 onion finely chopped • 8 large prawns - cut in half • 220gm salt fish, washed and chopped into roughly large pieces • 300gm whole red snapper, chopped into pieces including bones • 400gm can drained tin red kidney beans • 400ml can drained gungo peas • Large handful flat parsley chopped • 3-4 small sprigs thyme • 3 spring onions shredded thinly • 1 lime cut into wedges • 3-4 tbsp olive oil • Knob of butter • Milled pepper Method 1. Into a large wok or large based frying pan heat the olive oil and fry the onions, garlic and ginger for approx 3-4 mins on medium heat. 2. Add the red and green peppers and season slightly, cook until softened. 3. Add the jerk paste, turmeric and thyme then follow with the rice and the knob of butter, stir well, making sure the rice is coated. 4. Add the wine, allow to evaporate before adding the hot stock, cover with a lid and leave to simmer gently for 15-20 minutes, stir occasionally to prevent from sticking. 5. Approx 5-7 minutes before the end of cooking add the chopped prawns, salt fish and snapper to the pan, stir, adding finely the drained red kidney beansand gungo peas. Replace lid to finish cooking. 6. Few minutes before serving mix through the chopped spring onion and parsley and lime wedges. (optional) For more delicious recipes, visit feeding-your-imagination.co.uk

A classic dish with twist of sunshine. Can be enjoyed anytime and is an ideal dish made for sharing - this recipe can also be adapted for Vegetarians

Method for Vegetarians 1. Follow the recipe for the fish risotto (see left) but take a selection of your favourite, seasonal vegetables, roughly chop, cook in salted water for a couple of minutes, place then into iced water to cool. 2. Chop the tofu into cubes, approx allow 175gm per person. For an alterative twist on this dish why not replace the tofu with Quorn or use half and half so you get different depths to your risotto. 3. At this stage add your vegetables, tofu/quorn. 4. Drain the pasta, add to the seafood then garnish with the chopped herbs, serve with crunchy garlic bread. Sea food, eat food - Discover what the ocean has to offer...

Seafood Pasta Serves 4-6

With shavings of lemon grass, cut vine tomatoes & spiced coconut cream

• 1 punet vine cherry tomatoes • 1/4 stick lemon grass • ½ tin coconut milk • 1/2 red onion finely chopped • 2 heaped tbsp garlic & ginger marinade (recipe enclosed) • 2 tbsp chopped fresh herbs • 350gm frozen or fresh mixed seafood Garlic & Ginger Marinade • Olive or rapeseed oil • 3 whole garlic bulbs • Milled black pepper • 1 small piece of fresh peeled ginger root • Pinch vegetable stock • 100-150ml olive or rapeseed oil • 1 bag fresh pasta Crush whole garlic discarding any rusk, and chop • Dash white wine the ginger into small pieces. Blend in processor • 1tbsp nasi goreng (Indonesian dried veg) adding oil slowly until all is pureed together.

Method 1. Fill a kettle and put on to boil. 2. Into a heated deep pan or wok, fry off onion, garlic and ginger marinade and 1/4 or 1/2 (of the) cut cherry tomatoes, in a little olive or rapeseed oil. 3. Add frozen or defrosted seafood, adding then the nasi goreng, then a good ½ a glass of white wine. Sizzle for 3-4 minutes until seafood has defrosted or heated through. 4. Then add just under half a tin of coconut milk and few shavings of the fresh lemon grass, reduce heat to gentle simmer. 5. Again, bring the kettle to the boil and pour the hot water over the fresh pasta, covering which is in a pan or measuring jug. Leave for 2-3 minutes in the hot water then drain the pasta adding the pasta to the seafood. (please note dried pasta can be used but pour the hot water of the dried pasta before you start making the dish.) 6. Drain the pasta, add to the seafood then garnish with the chopped herbs.

- Serve with crunchy garlic bread! For more delicious recipes, visit feeding-your-imagination.co.uk Baked Salmon & Cream Cheese with Spiced Prawns Serves 4

• 4x approx 150gm pieces of salmon fillet • 200gm chopped defrosted ready to eat mixed seafood or prawns • 250gm Philadelphia cream cheese (low fat will also do) • 1 heaped tsp of mild to medium curry powder • 1 tbsp chopped mixed herb mix (recipe enclosed)

Method 1. Onto a greased baking tray, place the salmon fillets skin down. 2. Into a clean bowl place cream cheese and with a wooden spoon soften slightly (this can also be done by placing into a microwavable bowl and putting on full power for 30 seconds to soften slightly. 3. Add the prawns or chopped mixed seafood, then curry powder along with the chopped herbs. 4. Top the mixture onto the salmon bake into preheated oven for approx 10-15 minutes or until golden brown.

- Serve with chipped potatoes or creamy mash!

Treat Yourself Sugar & Spice and all things nice... Raspberry Sensory Chocolate Sponge Serves 6-8

• For the syrup: ½ tsp mixed spice 250ml water 2 star anise 300ml framboise (raspberry) liqueur ½ vanilla pod scraped 150g caster sugar • For the Sponge: • For the garnishing: 150gm caster sugar 2 punnets of fresh raspberries 150gm soft butter Icing sugar 150gm plain flour • For the ganache: 1 tsp baking powder 350ml double cream 150gm dark chocolate 350gm dark chocolate 70% min - broken up 5 eggs into pieces (Go to www.feeding-your-imagination. 2 tbsp sweet chilli sauce (optional) co.uk to buy online) 1 tsp mixed spice (optional) 1 cinnamon stick

To make the syrup: Pour the water into a saucepan and bring to the boil. Add the sugar and stir until dissolved. Cool and chill in the refrigerator for 30 minutes. Once it’s chilled, remove the syrup and stir in the framboise liqueur. To make the ganache: Place the chocolate into a heat proof bowl. Pour the cream into the sauce- pan. Put in the star anise, mixed spice, vanilla and cinnamon and bring to the boil. Remove from the heat, strain and then pour over the chocolate, stirring the mixture until smooth. Leave to cool.

Method 1. Pre-heat oven to gas mark 3 170c/350f. Place the chocolate into a heat proof bowl and then rest the bowl over a saucepan of simmering water (alternatively this can be melted in a microwave: 30 seconds full power until melted). 2. Pop in the mixed spice and the sweet chilli - mix until melted, remove and leave to one side. 3. Cream the soft butter and sugar until light and fluffy. Gradually add your eggs - mixing well, and then fold in the sieved flour in stages, along with the baking powder. 4. Next, fold in the melted chocolate, again in stages (optional: at this point I sometimes put in a handful of small broken pieces of dark chocolate approx. 25gm). Mix well. For more delicious recipes, visit feeding-your-imagination.co.uk

This pure indulgence is just so ‘melt in the mouth’. A sensory choco- late sponge - simple yet so sensual! With delicate pouring double cream, each mouthful is so wrong, but somehow so damn right!

5. Pour into a greased and lined spring form cake tin, approx. 8 inches. Bake in the oven for approx, 45-55 mins. Insert knife or skewer into the cake. If the knife or skewer comes out clean then the cake is ready to remove from the oven. Leave to cool in tin. 6. Taking your raspberry liqueur syrup, pour half into a bowl and soak the 2 punnets of raspberries in the syrup. Transfer the cooled ganache into a piping bag or use a small pallet knife to spread. 7. Remove the sponge from the cake tin. Cut in half with a large knife so you have 2 discs. Wash and dry your cake tin and then pop the base of the sponge back into the tin. Pour over approx. other half of the raspberry liqueur syrup. 8. Pipe or smear a 3rd of the chocolate ganache over the sponge and place over the scattered soaked raspberries. Pipe another 3rd of the ganache over the raspberries and then take the 2nd chocolate sponge disc and dip into the remainder of the raspberry liqueur syrup. 9. Pop this on top of the raspberries and ganache - press down slightly. Pipe or smear the remaining ganache onto the top of the sponge and smooth out with a palette knife. Pop the remaining raspberries on the top then chill the cake for a couple of hours. Remove from the cake tin, dust with icing sugar and serve.

- Great with either regional clotted cream or double cream, or if you’re really naughty, some vanilla ice-cream as well! Treat Yourself Sugar & Spice and all things nice... Chocolate Tiffin

This yummy little number is a great way to use up those cupboard leftovers; alternatively you could forget the biscuit and increase the nuts & seeds.

• 1/2 packet of crushed biscuits (dark choc digestives work well or rich tea) • 25gm butter • 2 tbsp golden syrup • 1/2 - 3/4 of finely diced fresh red chilli • 1/2 tsp mixed spice • 1/2 stick lemon grass • 250gm dark chocolate • 125gm of chopped nuts • 50gm dessicated coconut • 100gm raisins

Method 1. Into a deep saucepan place approx 250ml of water and place onto a medium heat. Into a bowl place the broken chocolate pieces, butter, chopped chilli and fine shavings of lemon grass. Place this bowl on the saucepan making sure the bowl and water don’t touch, gently melting the chocolate. 2. Into a clean bowl place the broken pieces of biscuit, liquidised mixed nuts, coconut, raisins and mixed spice. 3. Once the chocolate has melted remove from the heat. Taking a tablespoon dip this into the hot water for approx 10 seconds. Shake off excess hot water and dip into the golden syrup. Putting 1 tbsp of the golden syrup into the crumbed biscuit mixture, repeat the process. Doing this will release the golden syrup form the spoon with ease. 4. Add about a 3rd of the melted chocolate to the biscuit and fruit crumb mix well, until all ingredients have been lightly coated. 5. Place onto a baking tray with a lip, pat down and then smear the rest of the chocolate on top of the mixture. 6. Roughly smooth over and place into fridge for approx 20-25 minutes. 7. Remove and cut into desired pieces. Replace back into the fridge until chocolate has set.

- Remove and serve! For more delicious recipes, visit feeding-your-imagination.co.uk Mince Pies!

This Christmas don’t forget your Mistress!... to grate into those mince pies for that extra kick over Christmas!

• 280gm plain flour • 25gm ground almonds • 175gm butter • 85gm golden caster sugar • Zest 1 lemon • 1 egg yolk • 2-3 tbsp milk • 300gm mixed dried fruit; sultanas / raisins / currents / mixed peel • 100gm semi dried dates • 50gm grated ‘Mistress’ dark chocolate (if you’re not lucky to have a bar lying around then any good dark choc 70% plus is good. Just add 1 little pinch of chilli powder if using just plain choc) • 3 apples grated • 1tbsp light brown sugar • 5 tbsp rum or brandy whichever your tipple • 1 tbsp dark brown sugar - why not go half & half? • 1 tsp each of nutmeg, mixed spice and cinnamon • 2 tbsp olive oil • Zest and juice of 1 lemon and 1 orange • Icing sugar to finish Method 1. Preheat oven to 190/375 - gas 5 For pastry, add flour and almonds to food processor. Add butter and pulse till bread crumbs, sprinkle in sugar, zest, add egg and milk. Pulse till it comes together, remove from bowl and squeeze. If dry, add a couple of drops of water, roll into a ball, wrap in cling film, and chill for about half hour. 2. Take all the mincemeat ingredients and place into food processor. Pulse a couple of times, remove and leave to infuse flavours. 3. Roll out pastry to approx a couple of mm thickness. Using a round or fluted 7 inch cutter, cut approx 12 discs out to sit in your bun tin. Then using a smaller 6 inch round or fluted cutter, cut 12 more discs of pastry out for the top. 4. Spoon 2 tsps of the mincemeat into the pastry bases and dampen the sides. Place the smaller pastry lid on top. Bake for 12-15 mins or until golden. Remove onto wire rack to cool, dust with icing sugar and serve. Winner Great Taste Awards 2011 & Taste of The West 2011

Voted No.1 Pud by the Daily Telegraph and personally recommended by celebrity chef Antony Worrall Thompson.

Christmas pudding with a twist... Approvals;

A light fruit pudding made with gentle spices and a dash of booze.

• Wheat & nut free • Gluten free & NO suet • Suitable for Vegetarians • Signifi cant exposure in the media • Registered with the Coeliac Society