Melt the chocolate
Add the birch syrup and Vanilla essence to the chocolate and stir well
Mix in the tofu and blend thoroughly with a whisk or handheld blender.
Poor the mixture into 4 glasses / serving dishes and refrigerate for 4 hours.
Combine the soy sauce, honey, birch syrup, rice wine vinegar, onions, garlic and ginger in a bowl.
Rub a thin layer of oil around the inside of the slow cooker, add the chicken breasts and pour the mixture over the top. Cook on high for 3-4 hours
Remove the chicken to a bowl and transfer the sauce to a pan. Bring the sauce to a medium heat. Combine the cornflour with 60 ml of water and add this to the sauce. Simmer to thicken and reduce until thick, 5-10 mins. Meanwhile, shred the chicken with a pair of forks. Add the chicken to the sauce when the sauce is thick enough.
Serve as you wish - I went with rice, spring onion sliced over the top and a few sesame seeds sprinkled on, but we used the leftovers for decadent cheesy chicken baguettes!
Prepare six muffin cake cases or, even better a 6-cake silicone mould
Preheat the oven to 180oC / 160oC fan / Gas Mark 4
Cream the butter and sugar together in a mixer until well combined and the butter starts to aerate. Don’t overwork the mixture until it is too fluffy though. Mix in the eggs one at a time, then add the flour, ground almonds and combine. Fold in the chopped almonds and marzipan chunks.
Spoon the batter into the six cake cases/moulds. Bake for 15-25 min until golden on top. The cakes need to still be gooey inside and the marzipan will stay soft and ooze…
While the cakes are cooking, you can prepare the plums. Stew the plums, syrup and star anise slowly over a low heat until the plums start to break down, but still retain their shape.
You can serve straight away, or store them, covered, in the fridge.
They will keep for 2-3 days in the fridge. You can then warm them in the microwave (20 seconds each) which will also soften the marzipan again… Serve with the plums (hot or cold) and, if you want, a dollop of yoghurt or sour cream.
Start by seasoning the chicken breasts well with salt and pepper.
Heat olive oil over a medium heat in a flat bottomed pan.. Sauté the chicken for 12-15 mins. Try to only turn it once, but ensure it is cooked through. Move the chicken to a plate and cover to keep warm.
Add white wine to hot fry pan, and cook for 1 minute. Add shallot & garlic cloves and cook for 4 – 5 minutes until fragrant.
Add mushrooms to pan. Keep stirring regularly, cook for 5 – 6 minutes.
Add Dijon mustard, birch syrup and whipping cream. Stir until thickened, about 2 – 3 minutes.
Return chicken breasts to pan & coat with sauce. Heat for 1 minute to ensure chicken is warm.
Serve with mashed potatoes, rice or a seasonal vegetable