• 250g unsalted butter, plus extra for greasing
• 300g dark chocolate (70-75% cocoa), chopped
• 320g golden caster sugar
• 4 large eggs
• 175g plain flour
• ½ tsp fine sea salt
• 60g white chocolate, chopped

1. Preheat the oven to 190˚C/gas mark 5
2. Grease and line a 20cm square cake tin
3. Melt the butter and dark chocolate over a low to medium heat
4. Take off the heat, add the sugar and eggs and stir with a wooden spoon
5. Stir in the flour
6. Pour the chocolate mixture into the lined tin.
7. Bake for 30 minutes, until just set with a slight wobble (don’t test with a skewer). Leave in the tin to cool completely before cutting into pieces

For the drizzle
1. Melt the white chocolate over a pan of simmering water (check the bowl is not touching the water)
2. Once almost melted, take the pan off the hob and stir to finish melting the chocolate
3. Drizzle over the brownies and enjoy!

• 190g warmed water
• 15g olive oil
• 200g self-raising white flour
• 235g wholemeal or spelt flour
• Pinch of salt

1. Combine the mixture in a large bowl and knead by hand.
2. Leave to prove for 2-3hrs.
3. Separate the large dough ball into ten small, equally sized balls.
4. Roll each out very thinly with a rolling pin, until almost translucent.
5. Fry each tortilla wrap in a lightly oiled frying pan, flipping after about 20 seconds to make sure both sides are warmed.
6. Stack the hot wraps on a cooling rack until cool; store in the fridge or freezer when cold.

Recipe (serves 2)

• 400g can (246g drained) of cannellini beans, drained and rinsed
• 400g can of chopped tomatoes
• 3 slices of smoked back bacon
• 1 clove of garlic
• 1 teaspoon smoked paprika (a little more if you’re using unsmoked)
• 1/4 teaspoon dried chilli flakes
• 1 dessert spoon balsamic vinegar
• 2 teaspoons caster sugar
• 1.5 teaspoons dried rosemary

1. 1. Chop the bacon into approximately 1cm squares and discard the rind.
2. 2. Heat a small frying pan on a high heat with a little oil and add the bacon.
3. 3. Fry for a minute or two until it just starts to colour. Meanwhile, finely chop the garlic.
4. 4. Turn down the heat, push the bacon to the side of the pan and fry the chopped garlic until soft (you might need a little more oil at this point).
5. 5. Add the paprika and chilli flakes and continue to fry for 30 seconds.
6. 6. Add the tomatoes, drained and rinsed beans, balsamic vinegar, sugar and rosemary and stir well.
7. 7. Season with salt and pepper and simmer for 15-20 minutes, stirring occasionally, until it reaches a really thick, hearty texture.
8. 8. Served piled high on toasted sourdough bread.

For the pastry:

• 200g light spelt flour
• Pinch of flaky sea salt
• 60g ground almonds
• 2 teaspoons runny honey
• 125g cold unsalted butter, cut into small pieces
• 1 large organic egg yolk, beaten

 For the filling:

• 150g unsalted butter
• 6 tablespoons runny honey
• 3 medium organic eggs
• 150g ground almonds
• 3 tablespoons plain flour (I use white spelt)
• Zest of 1 unwaxed lemon
• Zest of 1 unwaxed clementine
• Seeds from 1 vanilla pod
• 360g blackberries
• 4-8 bay leaves

1. Preheat oven to 200°C/180°C fan/gas 6.
2. Add the flour, salt, almonds and honey into a large mixing bowl. Rub the butter into the flour until the mixture looks like coarse breadcrumbs.
3. Add the egg and gently work everything together with your hands until you have a ball of dough. (Don’t overwork or it will be chewy.) Wrap in cling film and chill for 30 minutes.
4. Butter a 22cm non-stick loose-bottomed tart tin. Roll out your pastry on a lightly floured surface, then ease into the tin.
5. Trim off any excess, prick the base all over with a fork and pop it in the freezer for 30 minutes.
6. Fill the lined pastry case with uncooked rice and bake blind for 10 minutes.
7. Take the case out, remove the rice and greaseproof paper, then return to the oven to cook for a further 5-10 minutes, until firm and almost biscuit-like. Leave to cool.
8. Meanwhile, make your frangipane. Mix the butter and honey until soft, add the eggs one by one and stir well. Mix in the almonds, flour, citrus zests and vanilla and mix until you have a smooth thick paste.
9. Puree half the blackberries and pour over the cooled tart base and top with frangipane. Scatter over the remaining blackberries, lay the bay leaves on top and push gently into the frangipane.
10. Bake in the oven for 30-40 minutes, until the frangipane is set and golden brown.