Biltong recipes

Almond french toast with boiled eggs and biltong powder

10 minutes

Gluten-free treat

Coffee ice-cream with honeycomb

10 minutes

Cheese recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes

Soup recipes

Pea tendril soup

10 minutes

Sorbet recipes

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

20 minutes

Chocolate recipes

Icy hot drink

3 minutes

Cauliflower recipes

Whole roasted cauliflower soup

1 hour

Christmas recipes

Pork shoulder braised in milk with baby onions

3 hours, plus 20 minutes' resting time

Pancake recipes

Lacy pancakes with toffee-fudge sauce and strawberries

25 minutes

Cheese recipes

Italian wholewheat pancakes with spinach-and-Parmesan sauce

20 minutes

Chicken recipes

Ultimate roast chicken with creamy leek-and-fennel sauce

1 ¼ hours

Berry recipes

Caramelised chocolate crepes with cherry syrup

30 minutes

Caramelised chocolate crepes with cherry syrup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

120 g flour
2 T cocoa
2 T castor sugar
1 cup milk
1 cup cream
4 free-range eggs
3 T butter
100 g sugar
Chocolate shards, to garnish

For the cherry syrup:

1 cup fresh cherries
100 g sugar
Lemon juice, a squeeze

Method

Sift the flour, cocoa and caster sugar into a large mixing bowl. Combine the milk, cream and eggs and slowly incorporate into the sifted ingredients. Chill for 20 minutes.
Meanwhile, make the cherry syrup. Place all the ingredients into a small saucepan and gently mix. Cook over a low heat for 5–8 minutes, or until the cherries have softened slightly and become syrupy. Remove from the heat.
Melt a little butter in a crêpe pan over a medium heat. Sprinkle enough sugar into the base of the pan to just cover it. Allow the sugar to caramelise for 2 minutes, then pour in a ladleful of batter, rotating the pan to create a thin layer. Cook for 2 minutes on each side.
Repeat with the remaining sugar and batter. Fold the crêpes into parcels as soon as they come out of the pan. Top with the cherry syrup and chocolate shards.

See more recipes from TASTE starring chocolate here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Almond french toast with boiled eggs and biltong powder

Coffee ice-cream with honeycomb

Smoked trout salad with ricotta fritters and buttermilk dressing

Pea tendril soup

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

Icy hot drink

Whole roasted cauliflower soup

Pork shoulder braised in milk with baby onions

Lacy pancakes with toffee-fudge sauce and strawberries

Italian wholewheat pancakes with spinach-and-Parmesan sauce

Ultimate roast chicken with creamy leek-and-fennel sauce

Caramelised chocolate crepes with cherry syrup

Caramelised chocolate crepes with cherry syrup

Ingredients

Method