蜜芽传媒

Ingredients

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• 1 large organic free range chicken, divided in to quarters; breast and wing, leg and thigh.
• 2 roughly chopped onions
• 4 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• A generous pinch of saffron
• Juice of 1 lemon
• 4 tbsp cold water
• 2 tsp coarse sea salt
• 1 tsp black pepper
• 100g unskinned hazelnuts
• 70g honey
• 2 tbsp rosewater
• 2 roughly chopped spring onions

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Method

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Mix the chicken pieces, onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper in a large bowl. Leave to marinate for at least an hour or overnight in the fridge.

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Preheat the oven to 190掳c. Spread the hazelnuts out on an oven tray and roast for 10 minutes until lightly browned. Chop roughly and set aside .

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Put the chicken and marinade in a large roasting tray, arranging the chicken pieces skin side up, and put the tray in the oven for approx. 35 minutes.

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While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of paste on to each piece and spread. Return the chicken to the oven for 5-10 minutes until the chicken is cooked through and the nuts are golden brown.

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Transfer to a serving dish and garnish with chopped spring onions.

Ingredients

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• 70g unskinned hazelnuts
• 400g green beans
• 400g sugar snaps
• 20g chopped chives
• 1 orange
• 1 clove crushed garlic
• 2 tbsp hazelnut oil
• 3 tbsp olive oil
• Sea salt and black pepper
• Preheat the oven to 180掳c.
• Trim the beans and sugar snaps, keeping the two separate.

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Method

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Bring a large pan of unsalted water to the boil (make sure there is plenty of space for the beans so as to preserve their colour).

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Blanch the beans for 4 mins, then drain in to a colander and run under cold water until cold. Leave to drain and dry. Repeat with the sugar snaps, but only blanch for 1 minute.

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Scatter the hazelnuts over a baking tray and roast in the oven for 10 minutes. Leave until cold enough to handle then rub them with a clean tea towel to get rid of most of the skin. Roughly chop them with a large, sharp knife.

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Remove the zest from the orange in strips with a vegetable peeler (avoiding the bitter white pith). Slice each piece of zest in to very thin strips.

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To assemble the dish, mix all the ingredients together in a bowl, toss gently and season to taste. Serve at room temperature.

Ingredients

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• 5 eggs
• 200g butter
• 200g sugar
• 200g plain chocolate
• 200g ground almonds
• 250g Galaxy chocolate

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Method

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Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little.

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Separate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.

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Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold in the egg whites.

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Pour into a non-stick spring-form baking tin and bake at 180掳C for 45 minutes.

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Melt the Galaxy in a glass bowl over a pan of simmering water. Pour over the chocolate cake.