2 tablespoons Maille Old Style mustard 2 ripe avocados A pinch of cayenne Salt and pepper, to taste A squeeze of lemon juice 1 tablespoon Al Wazir Olive Oil 1 tablespoon Al Rabih Tahini
Make With
Serve With
Preparation
Blend together all ingredients in a food processor.
Taste and adjust consistency.
Serve on a wooden board with cheese, fresh vegetables, Maille Cornichons, Devon crackers and Cantina Mexicana Tortilla Chips.
The zest and juice of 1 lemon 7oz smoked salmon 24 Devon Premium Crackers 1 spring onion sprig, finely chopped 5fl oz crème fraiche 1 tbsp Maille honey Dijon mustard
Make With
Preparation
n a bowl add the salmon, lemon juice, cover and let marinate in the fridge for 30mins.
Place the crème fraiche in a bowl and add, the lemon zest, spring onion, and honey mustard, with a piping bag (or smear with a spoon) pipe the mixture onto the Devon crackers evenly.
Slice the marinated salmon into roughly even pieces and decorate on top of the crackers, you can add finely cut chives to give colour to your salmon crackers and serve.
FOR THE CAKE 340g (12oz) butter 240g (8oz) golden syrup 60g (2oz) unsweetened cocoa powder 120g (4oz) dark chocolate, chopped 1 tsp pure vanilla extract 60g (2oz) pistachios 100g (3½ oz) soft, plump dried figs, sliced or chopped 450g (1lb) Devon digestive biscuits, crushed
TO DECORATE 300g (11oz) dark chocolate, chopped 50g (2oz) white chocolate, chopped Selection of small chocolate sticks and dark and white Maltesers or Whoppers
Make With
Preparation
YOU WILL NEED one 20cm (8in) round or square cake tin about 7cm (2¾ in) deep (or use a flan ring)
Melt the butter with the golden syrup in a heavy-based pan. Do not let it boil.
Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.
Stir until you have a very smooth, glossy mixture.
Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.
Line the base and sides of the cake tin with baking parchment or plastic wrap.
Place the mixture in the tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)
Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
When set, remove from the tin and place on a cooling rack.
Melt the dark chocolate and white chocolate separately.
Spread the dark chocolate all over the cake.
Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate (and a little extra dark, if wished).
Store in an airtight container in the refrigerator.
Keeps for up to two weeks, although it seldom lasts that long, once people know that it is there!
Tips
For children you can leave out the pistachios and soft figs included here and replace them with the same weight in biscuits. You can also replace the pistachios with pecans, toasted almonds or macadamia nuts, and the figs with raisins, sultanas or dried cherries.