The Chocolate Mousse is from the 'Store Cupboard' chapter – 'We all have times when we need to create a meal using only what we have in the cupboard, fridge or freezer.'
If you want a truly chocolatey and delicious dessert, then nothing beats this classic dish. Some recipes need no improving – they're classics for a reason!
Serves 8 <v>
5 minutes, plus chilling
125ml (4½fl oz) double or regular cream
125g (4½oz) dark chocolate, finely chopped, or dark chocolate drops
1 tbsp brandy (optional)
2 eggs, separated
Icing sugar (optional)
4–6 little bowls, glasses or cups
1. Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Add the brandy (if using) and whisk in the egg yolks.
2. In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined.
3. Spoon into the bowls, glasses or cups and chill in the fridge for 1–2 hours or until set. Decorate with raspberries (if using) and a hint of icing sugar.
The Chicken with Mango Salsa is from the 'Fast and Fabulous' chapter – 'These recipes speak for themselves – they're incredibly flavourful and delicious, but can all be made in under half an hour.'
Mango is fantastic in a salsa: its sweet juiciness marries so well with the heat of the chilli and the sharpness of the lime juice. I've also added a little crunch with a handful of salted peanuts.
4 skinless, boneless chicken breasts
Salt and freshly ground black pepper
Olive oil, for drizzling
For the Thai mango salsa
1 mango (about 250g/9oz), peeled, stone removed and flesh cut into 1cm (½in) dice
2 spring onions, trimmed and chopped
50g (2oz) salted peanuts, roughly chopped
1 tbsp chopped mint
1 tbsp chopped coriander
¼ red chilli, deseeded and finely chopped
1 tbsp lime juice
1 tbsp fish sauce (nam pla)
1 tbsp caster sugar
1. Place all the ingredients for the salsa in a bowl and mix
together, then set aside.
2. To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like a book. Season each breast with salt and pepper on both sides and drizzle with just enough olive oil to coat it.
3. Place a frying pan or griddle pan on a high heat and allow it to get hot, then add the chicken breasts and cook for about 2 minutes on each side or until the chicken is opaque all the way through. Remove from the pan and serve with the salsa and boiled rice (see page 332) or noodles.
Pan-fried chicken with watermelon and mint salsa:
Prepare and cook the chicken as above but serving it instead with a salsa made from mixing together 200g (7oz) watermelon, peeled and cut into 1cm (½in) dice, 1 tablespoon of lime juice, 1 tablespoon of chopped mint and 50g (2oz) pine nuts (having toasted these first in a dry frying pan).