To make the ginger and garlic paste, blitz the ginger and garlic with the water in a processor.   Make small cuts all over the chicken pieces to help the marinade penetrate.  Mix all marinade ingredients in a deep ovenproof dish. Smear chicken with marinade, cover and refrigerate for 10 minutes. Preheat oven to 220C/425F/Gas 7. Cook the chicken for 13-15 minutes. You may need to turn the pieces after eight to 10 minutes to ensure they colour evenly. The chicken does not need to be completely cooked at this point as it will continue to cook in the sauce.  Cut the chicken into smaller pieces. Strain off the juices through a fine sieve and set aside. For the sauce, place the tomatoes in a pan with 125ml water along with the crushed ginger, garlic, cardamom, cloves and bay leaf and simmer for about 10 minutes over medium heat until the tomatoes have disintegrated. Pick out the larger spices, then blend with a hand-held blender and pass it through a sieve for a smooth purée. Return the puree to a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and the roasting juices. Then add 200-250ml water and simmer for three to five minutes until the sauce turns glossy and water is absorbed.  Whisk in the butter, a couple of pieces at a time, and simmer for six to eight minutes, until the chicken is cooked through. Add the chopped ginger, green chillies and cream and simmer for a minute or two taking care that the sauce does not split. Stir in the salt, fenugreek and garam masala, then check the seasoning and add the sugar. Serve with naan bread or pilau rice. GARAM MASALA Dry roast all ingredients until fragrant and blitz together in a coffee grinder or spice blender.     Visit Our Shop

  This perfect pot of molten chocolate, gooey in the middle and fluffy on the outside is always a winning dessert for special occasions. Serve this up and be sure to woo your audience, with its chocolate goodness. Best of all, it’s extremely simple to make only requiring you to mix it up and pop it in the oven. See the ingredients for slight alterations if you are dairy intolerant/coeliac.    For best results, it is recommended that aluminium baking moulds are used as the fondant will cook more evenly than in ramekins. Make sure to grease lightly before use.   Preheat the oven to 200°C. Grease pudding moulds well. Melt chocolate and butter over Bain-Marie (method explained below) In a separate bowl whisk sugar and eggs until light in colour. Mix chocolate mixture with egg and sugar mix. Sieve and fold in the flour Tip the fondant into a jug, then evenly divide between the moulds. Fill your moulds 3/4 way up and bake for 8 minutes until just set and risen. Allow to rest for a minute or two, then turn the chocolate fondants out onto warmed plates and serve immediately.   TIP Best served with a dollop of clotted cream.   BAIN-MARIE METHOD Fill a saucepan with water about one-third of the way to the top. Bring it to a boil. Place a glass bowl that is slightly bigger than the saucepan. It is important that the bottom of the bowl is not touching the boiling water.   Visit Our Shop