Enjoy Victors at Oxford’s Westgate

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Round & About

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Enjoy everyday luxury and escape to Victors with the best view in Oxford. Experience our modern Asian inspired menu and show stopping cocktails served under our iconic wisteria trees.

Beautiful, vibrant, upscale yet informal, Victors Oxford is the perfect restaurant for everything from celebrations to intimate dining, corporate events and group bookings. Located on the rooftop of Oxford Westgate, with views of Christ Church Cathedral, join us for cocktails, lunch, afternoon tea and dinner seven days a week and breakfast from 10am Saturday and Sunday.

A la carte – Enjoy everyday luxury and escape to Victors with our modern American-Asian inspired menu featuring a selection of sushi, small plates, steaks and larger plates designed to be shared, or eaten all to yourself. Our menu is bursting with flavour, freshness and flowers from our Crispy Tuna to the Yuzu Lemon Chicken.

With plenty of options for vegetarians and vegans there’s something for everyone whether you want to enjoy some of our classics or you’re seeking something more adventurous.

Contact 01865 689 064 | [email protected]

Victors Oxford, Westgate. Everyday luxury under the wisteria.

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Food, glorious Haslemere Food Festival

Karen Neville

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Karen Neville

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Mouthwatering morsels and delicious drinks will surround you at Haslemere Food Festival. Taste and sip on a variety of treats as Adaleigh Buckrell tells us

Haslemere’s annual Food Festival, a delicious celebration of locally made delicacies will tempt foodies to Lion Green on September 21st.

With free entry to enjoy the mouth-watering food and drink of producers and providers from Surrey, Sussex and Hampshire, there’s plenty to enjoy and tuck into from 10am to 4pm. From cured meat, to shortbread and baked goods, to cheese, pies and gourmet condiments, the variety of culinary treats available in the local area is impressive. This is showcased by the diverse choice of stalls on offer at the festival.

Take the opportunity to sample the tasty bites before you buy, and purchase a glass of your favourite beer, gin or wine as a prelude to the bottle you take home. Whether you are in the mood for sumptuous burgers and tacos, moreish Thai or Sicilian street food, or a burrito (of which there are vegan and veggie friendly options), you won’t have to look far for a lunch to devour on the grassy green.

A drop from the pop-up Prosecco bar or a scoop of ice cream would be the perfect refreshment to accompany the live music played by bands from Haslemere and the surrounding towns. As you recline on your rugs around the stage, the kids will be entertained by the blow up obstacle courses, slide and other fun activities, or distracted by the pick ‘n’ mix stand. Not only will you be supporting local businesses by coming along to the festival, but it is a great day out that brings the community together.

Even your dog will be excited by the special pet biscuits stall. The Surrey Wildlife Trust will also be in attendance to provide yummy snacks to leave out for the hungry creatures in our gardens – hopefully they have not eaten the tomato plants being grown by school children in the area. The fruits of their labour will be judged by the town mayor at the festival and prizes given out.

The festivities are organised by a committee of volunteers who give up their time to ensure everyone can appreciate the delectable, high-quality products that are created by award-winning suppliers in and around Haslemere.

Make sure to pop by before they are sold out!

There are plenty of car parks nearby and the festival really caters for all! Email enquiries to [email protected] and follow @haslemerefoodfestival on Facebook for updates.

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Foodies Festival at Stoke Park

Karen Neville

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Enjoy a fun-filled weekend at Foodies Festival in Stoke Park, August 30th to September 1st, with a celebration of food, drink and music

Top chefs, tasty food, delicious drinks and live music are coming to Guildford for the first time with Blue, Sister Sledge and Symphonic Ibiza courtesy of the Foodies Festival 2024.

Watch MasterChef champions, Michelin-starred and top local chefs cooking their signature summer recipes in the La Española Chefs Theatre. Among those taking part are Alex Payne who has worked with Gordon Ramsay and Heston Blumenthal and now has the Michelin starred The Tudor Pass at Great Fosters, Egham. Channel 4 Sunday Brunch bread expert Jack Sturgess, aka Bake with Jack and former MasterChef winner Druv Bhaker will also be showcasing their skills.

Learn how to make show-stopping cakes in The Pots & Co Cake & Dessert Theatre with expert bakers. Great British Bake Off stars will share their best baking hints and tips live on stage with easy to make recipes that are as delicious to look at as they are to eat.

Sample new wines, champagnes and cocktails in The Drinks Theatre. Eat delicious street food from around the world. Taste new flavours and meet artisan producers. Have fun all day with chilli eating competitions and food challenges! Kids can have fun at The Kids Cookery Theatre.

At the all new cook school, get hands-on in an authentic Thai Green Curry Cook School session with MasterChef star Yui Miles. £25 per person (45 min sessions).

The Flavour Town Fire Stage will host demonstrations of amazing fire-cooked recipes all day long, such as Louisiana Cajun Chicken, salmon cooked to perfection and Cowboy Butter Tomahawk Steak. Pop along anytime you want to and stay for a taste – you won’t want to leave!

Kicking off the live music on Friday night is Symphonic Ibiza taking you on a journey through the legendary sounds of the White Isle fusing iconic Ibiza dance anthems, live vocals, a sensational DJ and an amazing live orchestra. Close your eyes and you could be back partying in Ibiza. Kathy Sledge headlines on Saturday, 31st August. The singer, songwriter, author, producer, manager, and Grammy-nominated music icon is the signature voice in Sister Sledge known for anthems such as We Are Family. Blue round off the weekend on Sunday, 1st September. Formed in London in 2000, the four piece have sold a phenomenal 16 million records, scored multiple number one hits and collaborated with some of the world’s biggest stars including Elton John and Stevie Wonder, as well as winning two BRIT awards.

Guildford – Foodies Festival

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Atul Kochhar’s Chicken Tikka Pie recipe

Liz Nicholls

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Atul Kochhar, star of our second Spotlight podcast, shares the recipe for the delicious pie he cooked up for Angela Walker

Watch the podcast episode -> https://bit.ly/3WwheIF

Chicken Tikka Masala Pie

For the first marinade:
• One garlic clove, peeled
• 1cm piece of fresh ginger, peeled
• One teaspoon chilli powder
• Juice of ½ lemon

For the second marinade:
• 250g Greek-style yoghurt
• One teaspoon each garam masala and ground coriander
• 50ml vegetable oil
• Half a teaspoon each ground cinnamon, chilli powder and dried fenugreek leaves
• Two teaspoons gram flour

For brushing:
• Small knob of butter
• Two teaspoons lime juice
• One teaspoon chaat masala or garam masala

For the pastry:
• 250g plain flour, plus extra for dusting
• One teaspoon sea salt
• 250g cold unsalted butter

For the masala:
• One small onion, peeled
• 10 garlic cloves, peeled
• Vegetable oil
• 6cm piece of fresh ginger, peeled
• Three level teaspoons each ground coriander, chilli powder, turmeric and garam masala
• Two large bunches of fresh coriander, leaves picked
• Three ripe tomatoes

Method:
1. For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice and chicken, then set aside to marinate for 30 minutes.
2. For the second marinade, add all of the ingredients to the chicken, mix together well, then leave to marinate for a further four to six hours.
3. Skewer the marinated chicken pieces and cook over a barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 minutes, or until cooked through. Brush with a mixture of butter, lime juice and chaat masala and set aside.
4. For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub in with your fingertips until the mixture resembles breadcrumbs. Add 105ml of cold water and gently mix into dough. Dust the dough with flour, wrap in cling film and leave to rest in the fridge for 30 minutes.
5. Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over medium heat and sauté for five minutes until soft. Finely grate the ginger into the pan and cook for two minutes until golden.

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Emily Kerrigan’s Gluten-Free Kitchen & competition

Liz Nicholls

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We share some fuss-free food inspiration from The Gluten-Free Kitchen by registered nutritionist Emily Kerrigan from Thame, published by Vie, £10.99

Summer rolls

Rice papers and rice noodles are two fantastic staples in a gluten-free kitchen. These summer rolls might look tricky but once you make the first one or two, you’ll realise they’re actually pretty straightforward. Pack in a lunchbox or make a big batch and serve to a group as finger food.

Makes 12 | Takes 30 minutes
Ingredients:
• 100g (3½ oz) vermicelli rice noodles
• 1 carrot, julienned
• a handful of coriander, finely chopped
• a handful of mint leaves, finely chopped
• 12 large rice paper wrappers
• large lettuce leaves
• a few handfuls of cooked chicken, shredded
• lime wedges, for squeezing over
• gluten-free sweet chilli
• dipping sauce, for serving

Method
• Cook the noodles according to pack instructions then drain and set aside. Mix together the carrot and herbs in a bowl and set aside. Fill a dish wide enough to fit your rice paper wrappers with room temperature water.
• Immerse a wrapper in the water until it softens then lay it on a clean chopping board. Take a lettuce leaf and fill with a little each of the noodles, carrot, herbs and chicken. Roll up the filled lettuce leaf – this keeps the filling in place and makes the rolls easier to eat. Place the rolled lettuce cup on the wrapper towards the centre left. Fold the top and bottom of the wrapper inwards, then roll it up lengthways. Slice in half if you like.
• Repeat for all 12 rolls and serve with lime wedges for squeezing over plus sweet chilli dipping sauce.

Lemon drizzle cake

Polenta and ground almonds are gluten-free baking staples, providing bite to this fluffy cake and keeping it lovely and moist. The lemony, syrupy pistachio nuts on top make it extra special.

Makes 1 cake | Takes 1 hour 10 minutes
Cake Ingredients
• 175g (6 oz) gluten-free self-raising flour
• 1½ tsp gluten-free baking powder
• 50g (2 oz) ground almonds
• 50g (2 oz) polenta
• 2 lemons, zested
• 140g (5 oz) golden caster sugar
• 2 eggs
• 225g (8 oz) natural yoghurt
• 75ml (3fl oz) rapeseed oil

For the topping
• 60g (2 oz) caster sugar
• 2 lemons, juiced
• 50g (2 oz) pistachios, chopped

Method
• Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and grease and line a deep 20 cm (8 in.) round cake tin. Put the flour, baking powder, ground almonds, polenta, lemon zest and golden caster sugar in a bowl (keep the lemons to juice for the topping). Beat the eggs together with the yoghurt until smooth and add to the dry ingredients with the rapeseed oil. Fold everything together. Spoon into the tin, level off with a spoon and bake for 35-40 minutes. If it is looking a little brown in the final 10 minutes you can cover it loosely with foil.
• Towards the end of baking, make the topping by heating the caster sugar and lemon juice in a saucepan over a low heat. Once the sugar is dissolved, remove from the heat and stir in the chopped pistachios.
• Cool the cake for 15 minutes in the tin then remove from the tin and sit on a wire rack set over a baking tray (to catch any drips). Poke holes in the surface of the cake with a fork or skewer then spoon over the nut syrup, letting it soak in a little between additions. Leave to cool completely before slicing.

Read about how Emily’s daughter’s experience with Coeliac Disease inspired this book here.

We have three copies of The Gluten-Free Kitchen to give away; enter here.

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Sushi class sensation in High Wycombe

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Tomono Davies will lead a sushi-making workshop at the Mad Squirrel in Wycombe, 6-8pm on 12th June & at 1pm at The Front Room on 15th June & 13th July

Tomono Davies continues to share the joy of her homeland with her fun and educational sushi workshops, with monthly workshops at The Front Room & also at the Mad Squirrel.

Her friendly classes invite you to learn the art of sushi, from rolling different styles of maki to forming little gunkan boats and hand-shaping temari. Her trademark wit and skills have earned her a galaxy of five-star reviews as Japanese food-lovers leave with smiles on their faces, as well as a box of treats to take home.

“My aim is to bring out the best from both cultures – Japanese food with British local, fresh ingredients – to create better dishes in a fun and easy way, making sushi cooking at home accessible to all,” says Tomono who hails from Kochi, between Shikoku Mountain and the Pacific Ocean. “I believe Shokuiku (food and nutritional education) is a key factor in healthy and happy living, so this is the best way to share my culture.”

Since moving to the UK 26 years ago, Tomono has missed Japanese food hugely, especially sushi. Back then, Japanese ingredients had not widely crossed the oceans, so she began making it with local ingredients and without special equipment.

“Sushi is not typically made at home in Japan,” says Tomono. “It is something we used to have as take-away for celebrations or enjoy out at restaurants. But when you miss something and know there’s no access to what you miss, people will always invent something new! After many failed attempts, I found keeping it simple and authentic is the best way.”

With Tomono Sushi Party she takes hands-on masterclasses, demonstrations and parties to workplaces and homes across south Bucks and north London.

She adds: “My mother used to wake up at 5am to cook us a fresh breakfast – obento – and if she had 30 minutes to spare in her lunch break, she would drive home to start preparing for dinner,” adds Tomono. “I never appreciated my mother’s passion for food but now I am a mother myself, this is a tradition I would definitely like to pass on to the next generation.

“Some people might find sushi intimidating but it’s not; it’s 90% rice, after all. What’s been lovely is helping all the generations enjoy food and new flavours together and it’s great fun. I bring all the kit and also my kimonos which people love to try on for photos.”

For those who aren’t fish-lovers, Tomono can offer delicious alternatives such as teriyaki beef and she caters for all dietary requirements such as vegan, kosher and even gluten-free.

Visit Tomono Sushi Party & for info and book your tickets on Eventbrite.

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Six of the best from Nico

Liz Nicholls

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Six by Nico is the newest addition to the Westgate in Oxford. Liz Nicholls was lucky enough to be among the first to try it at the weekend

As the city of dreaming spires (with a wondrous view of them from the top of the Westgate) Oxford is known for its old-school charm.

But when a newcomer to the foodie scene creates a buzz, it’s a real thrill. And when that newcomer is an original foodie fanatic who has made his name in other, bigger, brasher cities before landing here, I’m sniffing about for titbits and tasters.

This is how I found myself absorbing the neon genius of an Irn Bru sorbet with a perfect ‘deep fried mars bar’ (actually a very classy chocolate pave & associated bits) in the intergalactic bonsai zen den at Six By Nico.

If you haven’t been to one of Nico Simeone’s restaurants (there are branches in Leeds, Belfast, London, Cardiff, Birmingham, Manchester and his native Glasgow) the concept is magically enjoyable. For £50 a head you can sit back and relax while you’re served a six-course tasting menu (dietary requirements catered for if you’re that person) that changes every six weeks, drawing inspiration from a memory, place or idea. For an extra £39 you can enjoy an expertly matched wine with each course, which I highly recommend you do.

Now, you might hate a ‘tasting menu’. Weeny portions and a lack of imagination at other restaurants might have given them a bad name, but not here. Thanks to hard graft, his Italian heritage, a flawless service team and a real passion for food, Nico knows exactly what he’s doing. The first menu is ‘the Chippie’, a nostalgic chip shop-inspired half dozen.

This is no bodged assortment of battered bits, instead you’ll find the courses deconstructed and dreamed up as better variations. From the starter, a mindbending parmesan and tatty concoction with curry oil, through the mains including a ‘steak pie’ of meaty magic which arrives in a smoke-filled cloche for a theatrical flourish to that incredible pud, you’re taken on a journey. But, amid a stonking interior (top marks for the amazing banquettes and yellow leather scalloped sofas) the food manages to sing. It’s not fancy for the sake of itself, either, but the flavours and originality should, hopefully mean this place is here for many changing menus to come. Oxford is stony ground for people to take root (as I know, 12 years after landing here myself) so I hope the Westgate crowd take it to their hearts.

I can’t wait for the next one. And, take it from me, you won’t leave hungry or hammered but with a spring in your step.

Bookings from 20th May. Visit Home – Six By Nico

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The Barn relaunches at Coworth Park

Round & About

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New menus, new open kitchen and grill set to entice diners

The Barn has relaunched at Coworth Park near Ascot with a brand-new kitchen and produce-led, ingredient-focused menu.

Housed in the original barn frame, the new open kitchen and grill takes pride of place in The Barn. Guided by seasonal ingredients from the UK’s best producers, the menu features Executive Chef Adam Smith’s take on British classics, and encourages a convivial, relaxed style of dining.

Fresh and preserved ingredients from the Coworth Park estate feature on the menu, as seen in the elderflower vinegar and cordial used as a dressing for the Scallop crudo starter. Adam also works closely with leading British producers, such as Beal’s Farm Charcuterie for English mangalitsa coppa, and small-scale suppliers for English wagyu and wild venison.

Main courses on the new menu include classics such as Smithy’s chicken pie, alongside simple meat, fish and vegetable focused dishes, including Hereford côte de boeuf (to share); Spatchcock quail with rosemary and lemon; and a selection of day boat fish from Cornwall that can all be served either grilled or beer battered.

From Garden herb chimichurri and Tarragon Hollandaise to 50/50 mash and BBQ broccoli, the tempting array of sauces and sides will see guests ordering generously for the table, for a relaxed, sharing style of dining. Chef Adam’s playful approach and a touch of nostalgia can be seen through the dessert menu, which includes The Barn Trifle; Baked cheesecake with Yorkshire rhubarb; and Soft serve ice cream with flake and sprinkles.

On Sundays, guests will be able to enjoy perfectly executed traditional roasts, with starters such as Prawn cocktail followed by Waterford roast sirloin of beef or Whole roast Devon White chicken (to share), served with all the trimmings. Decadent British classics rule the Sunday dessert menu, with options including Sticky toffee pudding and Apple & cinnamon crumble with custard and ice cream.

The Barn welcomes groups of all sizes and generations to experience its relaxed, rustic charm. Feasting menus, for groups of 10 or more, feature many of The Barn’s signature dishes and are served family style down the table for everyone to share. There is also a kid’s menu, designed to include young guests in The Barn’s ingredient-led relaxed approach to dining.

For locals, hotel guests and diners from further afield, The Barn is a perfect restaurant for all occasions and seasons. In winter it is the height of cosiness with the roaring fire, in summer the floor-to-ceiling windows flood the space with natural light, and guests can also choose to sit on the large outdoor terrace.

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Spring into Easter

Round & About

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Easter comes early this year, March 29th – April 1st, which gives us an opportunity to enjoy the glories of spring as well of course, as eating chocolate!

There’s so much more to Easter than just choccy eggs, for many it has the deepest religious significance, for others it affords a long weekend of spending time with your loved ones hopefully with some bright cheery spring sunshine then and beyond.

This Easter pop along to a National Trust property near you for a family trail. Jam-packed with outdoor activities, games, riddles and crafts, every Easter celebration is different and ends with a chocolate egg.

Basildon Park is going to the movies, March 23rd-April 14th, as children and families become director of their own Easter movie in the parkland. Basildon Park is often seen on screen as a location in films and the 10 action stations of the Easter trail will help families create their own movie. There’ll be plenty of walking, fun games and photo opportunities to be had along the way. There are also two pre-bookable Easter wreath-making workshops on March 19th and 21st.

You may bump into some grazing sheep and early lambs on your springtime adventure across the country estate at Greys Court near Henley (March 23rd-April 14th) as you follow the Easter trail with 10 activity stations, showcasing the cheery signs of spring. Take part in an Easter wreath making workshop on March 20th and 22nd. Booking necessary.

Get ready for an egg-citing adventure at Stonor and Tumblestone Hollow this Easter when the popular Easter Trail returns to the gardens and adventure playground between March 29th and April 14th. Discover the nature walk, craft activities and storytelling sessions, all within the picturesque backdrop of the gardens and woodland adventure playground. Children are free to weave their way throughout the gardens, walkways, playground and woodland, solving riddles, spotting signs of spring, listening to stories and getting creative.

Wellington Country Park has fun activities for all ages including the very young (up to four) with the Mini Easter Eggstravaganza on March 26th to 28th. Enjoy Junk Jodie Easter crafts, interactive story time with Woolly the Rainbow sheep and Bo Peep and song and dance time with the Blossom Buddies, bubbles in the big top and the Welly Tots Showcase with six exciting new role play zones. From March 29th to April 7th, there are activities for children up to 8 with Easter crafts, singing and dancing with Canary Mary and friends, story time and Circus Wellingtonia.

Thames Vale Vultures are back on their motorbikes for the popular Berkshire Egg Run on Friday, 29th March in support of disadvantaged children/adults/families in Berkshire. Meet at 11.30am, Stadium Way Industrial Estate, Tilehurst (Scours Lane end), for 12.30pm ride to the Abbey Rugby Club, Emmer Green and presentation. Please bring an egg or two to donate.

Be an Easter Egg-splorer at Windsor Castle, March 30th to April 14th. Get crafting in the Castle’s Learning Centre, enjoy Easter themed-activities and while touring the State Apartments become an egg-splorer and follow the family trail to find some tiny objects in the Castle. Many activities are related to the 100th anniversary of Queen Mary’s Dolls’ House. Book here.

Join BBOWT at Windsor Great Park this Easter holiday and eggsplore the wild woodland and muddy meadow in search of egg-laying creatures! Around the trail you can learn all about the exciting eggs you can find in nature, and crack the egg mystery to win yourself a tasty chocolate egg. There will be activities, games and take-home crafts along the way, April 2nd to 4th. Visit here to book.

Create and grow at Squire’s Garden Centre, Wokingham and keep the little ones entertained. Plant three colourful plants in a wicker basket, decorated with a raffia bow, to create a lovely gift or place in your garden. Advanced booking essential. Follow the clues around the centre to help find the magic word and receive a sweet treat in the Spring Flower Hunt. No booking necessary. Activities April 2nd to 5th and 8th to 12th.

Have fun at the Museum of English Rural Life in Reading and enjoy trails and activities in the galleries and garden, April 2nd to 14th. Have a go at a themed trail in the garden, free, discover the Spring Family Activity Packs, take part in a variety of gallery and garden trails including the woodland brass rubbing trail, ride on the fabulous wooden play-on tractor and wagon and bring a picnic or enjoy an Easter treat in the cafe.

Whether you’re in the mood for a thrilling night of drama, uplifting musical theatre, live music, or even standup comedy, Theatre Royal Windsor has a packed season, with something for everyone! Right in the heart of Windsor, they often host major shows before their national tours or West End transfers. Visit theatreroyalwindsor.co.uk for details of all their upcoming shows.

Image: National Trust/Paul Harris

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Emily Roux’s packed lunch recipes

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Chef Emily Roux and Lexus have rustled up some posh packed lunches to enjoy in the car or on your next road trip!

Typical packed lunch fare such as pasties, soggy sandwiches and packets of crisps, can be bland and unappetising, so Lexus has teamed up with renowned chef Emily Roux to create some gourmet recipes that are perfect to eat in the car. Emily’s carefully crafted, delicious creations are easy to prepare and perfect if your picnic has been rained off, or if you’re waiting for a ferry or Eurotunnel.

Emily has honed her culinary skills in some of Europe’s most acclaimed restaurants and today is the co-owner of Caractère restaurant in London’s Notting Hill. She has used her expertise to create simple recipes that can add an element of delicacy and luxury to your packed lunch.

Wasabi crab tartlets

Ingredients:
• 250g double cream
• 70g milk
• 5g wasabi powder or paste
• 4g salt
• Two egg yolks
• One whole egg

Other ingredients:
• 270g pack of ready-made filo pastry
• 20g melted butter (for brushing)
• 100g picked crab (white, brown, or mixed according to preference)
• Zest of one lemon
• Fresh chives, mint leaves, coriander, or other herbs to suit personal taste
• Salt, pepper, olive oil

Method:

1. Preheat oven to 165°C fan (325°F/gas mark 4).
2. Brush each layer of filo with melted butter, stacking at least four sheets on top of each other.
3. Press and cut to the dimensions of your tart moulds.
4. Bake each filo stack in the moulds, with pressure on top, for between seven and 10 minutes (or until crispy and golden). To create the weighted pressure, ideally use the same-sized mould inserted one into the other; alternatively, baking beans will do the trick.
5. Leave to cool and lower the oven temperature to 165°C fan (325°F/gas mark 4).
6. Meanwhile, use a handheld blender to blitz all the wasabi cream ingredients together. Pass the mixture through a sieve for a smooth finish.
7. Once the tartlets have completely cooled, pour in the cream mix, filling to halfway.
8. Bake in the oven for a further 15 minutes until the mixture has cooked through and solidified.
9. Leave to cool – the tartlets are designed to be eaten at room temperature.
10. Season the crab to your taste and add any chopped fresh herbs that take your fancy.
11. Top tartlets with seasoned crab.

For a vegetarian alternative, replace the crab with mushrooms or courgette shavings and fresh herbs.

Dark chocolate crinkle cookies

Temperature and timing are very important with this recipe, so it is best to have all the ingredients weighed out before you start.

Ingredients:
• 200g dark chocolate, finely chopped
• 125g unsalted butter, diced
• 150g caster sugar
• 100g light brown sugar
• Two eggs
• 130g plain flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1tsp sea salt (for sprinkling)

Method:

1. Line two baking trays with baking paper and preheat the oven to 175°C, fan oven (350°F/gas mark 4).
2. Place the butter and chocolate in a basin over a bain marie or a saucepan of gently boiling water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the mixture is fully melted.
3. Remove the bowl from the heat and set aside. In the bowl of a stand mixer, whisk together the eggs and sugars on medium-high speed, for five minutes.
4. Once the eggs and sugar have been mixing for exactly five minutes, pour in the chocolate mixture and mix for a further minute or so to combine.
5. Meanwhile, mix together the dry ingredients, then add to the mixer bowl, mixing briefly until just combined.
6. Use an ice cream scoop to form the cookies. The batter will be a little on the wet side. Make sure to leave plenty to space between each cookie on the baking tray, as they will spread as they cook.
7. Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes. The cookies will come out of the oven with a wonderful, crinkled look and a slightly domed shape. They will collapse a little as they cool but this helps form that perfect fudgy centre.
8. Sprinkle on a little sea salt to taste and let the cookies cool for at least 20-30 minutes.

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