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Chocolate orange cake

15og dark chocolate
100g butter
6 large eggs
150g ground almonds
finely grated zest of 2 med oranges
2tbsp freshly squeezed orange juice
100g caster sugar
3tbsp cooca

Preheat oven to 170c/150c fan/gas 3. Grease a round 23cm-deep cake tin with butter and line the base with baking paper.Break the chocolate into squares and put in a bowl with the butter.Stand the bowl over a pan of simmering water until chocolate has melted-make sure the base  doesn't touch the water.Leave to cool slightly.Separate egg yolks from whites.Stir the ground almonds,orange zest,juice and yolks into the chocolate.In a different bowl,whisk the egg whites until stiff.Add the sugar 1tbsp at a time-after each addition,whisk until stiff again.Add a quarter to the chocolate mixture and gently fold in.Then fold in the rewst of the egg whites.Turn the mixture into the cake tin and bake for 35-40min.Leave to cool in the tin for 10min,then turn out and finish cooling on a wire rack.Serve dusted with the cocoa.


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Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

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.