70 grams butter/margarine 2 eggs plus 1 egg yolk, cold 1 teaspoon vanilla 3/4 cup cocoa powder 1/3 cup canola oil 1/2 cup flour 1/8 teaspoon bicarbonate of soda 1 tablespoon corn flour 1 teaspoon salt (Maldon is for sure best) 100 - 120 grams 60% dark chocolate, broken in squares 1: Preheat the oven to 160 C and spray a 8x 8 square brownie tin * 2: Place butter and sugar in a bowl and microwave till the butter has melted then whisk in the eggs, extra yolk, and vanilla. 3: Sti

Meatland is famous for our legendary corned beef, and winning brisket, and understandably so. Ultra-tender, and packed with succulent flavor, they feature on many a wise cook's Shabbat menu. London Broil, on the other hand, is regarded with ill-deserved suspicion, as it's unfamiliar to many. The name actually refers to the recommended cooking method - it's best broiled over high heat and served thinly sliced and pink inside - and is thought to have originated in the USA and n

"I wish I could make your Tasters' Thursdays sessions, " newsletter readers regularly wail. "Can you please send me the recipe for the day's dish?" I'm always glad to - feel free to ask - but those with FOMO (fear of missing out) can take comfort in the fact that the most popular tasters' recipes will also feature in future newsletters. Last week's Chocolate Crunch Bars are too good not to share with a wider audience. These no-bake bars are gluten-free, easily made parve, and

I've always been intrigued by what I like to think of as nonsensical recipes. Nonsensical recipes are those that sound as if they couldn't possibly work yet, despite an improbable ingredients list, deliver everything they promise. Best-known, nonsensical recipes include the famous peanut butter cookies that bake up perfectly and comprise only of peanut butter, sugar, and an egg. Vegan meringues made from chickpea brine fall into this category too. Honeycomb magically produced