Ingredients :

• 125g/4¼oz unsalted butter, plus extra for greasing
• 150g/5oz chocolate (70 per cent cocoa solids)
• 4 free-range eggs
• 75g/2½oz caster sugar
• 50g/2oz self-raising flour, plus extra for dusting
• 1 tbsp cocoa powder, plus extra for dusting
• mascarpone, to serve

Preparation :

1. Preheat the oven to 180C/365F/Gas 4.
2. Place the butter and chocolate into a heatproof bowl. Place the bowl over a pan of barely simmering water, and allow the chocolate and butter to melt.
3. Once the chocolate and butter have melted, stir to combine, then set aside and allow to cool.
4. Place the eggs and sugar into a clean bowl and whisk for 4-5 minutes, or until pale and light.
5. Add the egg mixture to the chocolate mixture and gently fold together, taking care to maintain volume in the eggs.
6. Add the flour and cocoa powder and fold in.
7. Grease and flour six 200ml/7fl oz ramekins or dariole moulds.
8. Divide the chocolate mixture among the ramekins. Place onto a baking tray and transfer to the oven to bake for 7-8 minutes, or until set, but still with some wobble in the centre.
9. Loosen the puddings and very carefully turn each out onto plates.
10. Dust the puddings with cocoa powder and serve with a dollop of mascarpone on top.

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Ingredients :

• 1/4 medium red onion, minced
• 1/2 medium fennel bulb, trimmed and cored
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 jarred roasted sweet red peppers, chopped (about 3⁄4 cup)
• 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered,
• if whole
• 2 cups baby arugula
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup kalamata olives, pitted (about 2 ounces)
• 1/2 to 1 cup freshly shaved Parmigiano-Reggiano

Dressing:

• 1 small garlic clove, peeled
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly grated orange zest
• 2 tablespoons white wine vinegar
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Preparation :

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.

Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than “grown-up” arugula.

Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.

Ingredients :

For the pudding

• 2 x 415g/14oz cans pear halves in juice, drained
• 125g/4oz plain flour
• 25g/1oz cocoa powder
• 125g/4oz caster sugar
• 150g/5oz unsalted butter, softened, plus extra for greasing
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• 2 free-range eggs
• 2 tsp vanilla extract

For the sauce

• 1 x 170g/6oz can evaporated milk
• ½ tsp instant espresso powder
• 150ml/5fl oz golden syrup
• 100g/3½oz dark chocolate, minimum 70 per cent cocoa solids, broken into pieces

Preparation :

1. For the pudding, preheat the oven to 200C/400F/Gas 6 and grease a 22cm/8½in square ovenproof dish with butter.
2. Arrange the pear halves over the base of the dish.
3. Place all the remaining pudding ingredients into a food processor and blend to make a smooth batter with a soft dropping consistency.
4. Spread the batter over the pears in the dish, then transfer to the oven and bake for 30 minutes.
5. Remove the pudding from the oven and let it stand for 5-10 minutes, then cut into slices.
6. For the sauce, place all the sauce ingredients into a small pan and heat gently, stirring frequently, until smooth and well combined.
7. To serve, place the pudding into bowls and pour over the chocolate sauce.

Ingredients :

• 1 (12-lb) watermelon (preferably seedless)
• 1/4 cup sugar, divided
• 4 tsp fresh lemon juice, divided
• 16 cups ice cubes, divided

Garnish: lemon slices; mint sprigs

Preparation :

Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.

Cooks’ note: Watermelonade can be made 1 day ahead and chilled, covered. Drink will separate; re-blend before serving.

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 2 cups chopped cooked chicken
• 2/3 cup sweet-and-sour sauce
• 1/2 cup chopped almonds
• 2 tablespoons soy sauce
• 6 (6- to 7-inch) flour tortillas

Preparation:

1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.

Ingredients :

Watermelon Mint Feta Salad

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley leaves, chopped

Watermelon Jicama Cilantro Cotija Salad

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if not seedless), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled cotija cheese
• 1-2 cups chopped peeled jicama
• 1 serrano chili pepper, stem removed, seeded, minced
• 1/2 cup fresh cilantro, chopped
• Pinch of cumin, to taste

Preparation :

1. Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.
2. Gently combine all ingredients into a large serving bowl.
3. Serve immediately. Salad will get soggy if kept overnight.

Serves 6-8.

Ingredients:

• 1 pound ground turkey or 95% lean ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes
• 1 can (10-3/4 ounces) reduced-fat condensed tomato soup
• 1 cup chopped zucchini
• 3/4 cup water
• 1 (15-ounce) container fat-free ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1 egg
• 4 cooked lasagna noodles

Preparation:

1. Preheat oven to 350°F. Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Add turkey, onion, garlic, Italian seasoning and red pepper flakes; cook and stir until turkey is no longer pink and onion is tender. Add soup, zucchini and water; simmer 5 minutes. Pour soup mixture into shallow 2-quart baking dish.
2. Combine ricotta, mozzarella and egg in medium bowl; mix well. Place lasagna noodles on flat surface; spread 1/2 cup cheese mixture on each noodle. Roll up noodles, enclosing filling; place rolls, seam sides down, over soup mixture.
3. Cover and bake 30 minutes; uncover and continue baking an additional 10 minutes or until sauce is bubbly. Place lasagna rolls on serving dish; spoon remaining sauce over rolls.