Heat the oil in a pan.Add the onion and gently cook over a medium heat until soft but not coloured.Add garlic and cook for a min.Stir in three-quarters of the petit pois,then pour in stock.Bring to boil and simmer for 10-15 min.Meanwhile,grill bacon until crisp.Allow to cool and transfer into a blender.Return soup to pan and add remaining petit pois.Bring to boil and simmer for 2 min.Season to taste Break the bacon into pieces and scatter over bowls or mugs of soup
175g butter,plus extra for greasing
200g milk chocolate,broken into pieces
225g light soft brown sugar
1tsp vanilla extract
100g plain flour
30g cocoa powder
Preheat the oven to gas 4,180c,fan 160c.Grease 20cm square baking tin and line with nonestick
Put the butter and 150g chocolate in a heatproof bowl set over a pan of barely simmering water,stirring often,until completely melted.Remove and set aside to cool a little.
Put the eggs,sugar and vanilla in a separate bowl and whisk to combine.Stir in cooled chocolate,then sift in flour and cocoa.Add the remaining chocolate ;mix well.
Pour the mixture into the lined tray and bake for 20-25 mins,until a thin crust forms on the surface with a silght wobble.
Remove from the oven and leave to cool in the tin for 30 mins,before transferring to a wire rack to cool completely.Cut into 36 squares and chill until ready to serve.
2 tbsp oil
1 tbsp clear honey
1tsp coarse grain mustard
2 large sweet potatoes,peeled and cut into chunks
2 large carrots,halved
2 large parsnips,quartered
1 large red onion,cut into wedges
1 red pepper,cut into large pieces
4 chicken breasts
Preheat oven to 200c/180c fan/gas 6.Mix 1 tsp oil with 1tsp honey and the mutard,and set aside.
Add the sweet potatoes,parsnips and carrots to a large pan of boiling water.Bring back to the boil and simmer for 3 min.Drain and put in a bowl.Toss with the rest of the oil and put into a roasting tin and roast for 25min.
Add the onion and pepper to the roasting tray with the rest of the honey.Turn over to coat.
Brush the chicken with the dressing you put aside and add to the roasting tin.Cook for 25-30min or until the chicken is cooked.And serve.
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.