Chocolate Expresso Cake (6)

A rich flourless chocolate cake from ” Old Food” by Jill Dupleix. She adapted it from a recipe by Elizabeth David in ” French Provincial Cooking”. It makes a great pudding for a spacial occasion served with creme fraiche or custard, but can also be sprinkled with icing sugar or cocoa powder and served as a cake.

Oyakodon (4)

A delicious recipe from Tim Anderson for this Japanese rice bowl with chicken and egg . You will also need 400g of Japanese white rice, cooked using the absorption method.

Leek and Spinach Sabzi (6)

These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.