A weekend spent entirely in the kitchen, and I’m well on my way to 150 chocolate fudge brownies for dessert! These lovely things will be served alongside a rosewater and vanilla pannacotta and a pistatio shortbread! Oh and some chocolate cookies for the chefs fuel…!




Rose water and Vanilla Pannacotta


• 3 gelatine leaves

• 250ml whole milk

• 250ml double cream

• 1 vanilla pod, split and seeds removed

• 25g caster sugar

• 2 tsp rosewater


1. Soak the gelatine leaves in cold water

2. Place milk, cream, vanilla pod and sugar in a pan and gently bring to a simmer. Remove from the heat

3. Remove the vanilla pod

4. Squeeze the water from the gelatine and whisk into the cream and milk mixture until dissolved along with the rosewater.

5. Divide among 4 ramekins and leave to cool. Place in the fridge and leave for at least 1 hour or overnight


Pistachio Shortbread


• 125g butter

• 50g sugar

• 175g flour

• 50g crushed pistachios


1. Combine the butter, sugar and flour in a food processor to form a breadcrumb like mixture.

2. Add all but a handful of the pistachios and mix to form smooth dough

3. Form into a disk and chill in the fridge in cling film for 30 minutes.

4. Roll out and cut biscuits of the desired shape and place on a lined tray

5. Mix the remainder of the nuts with a tbsp of caster sugar and scatter over the top of the biscuits

6. Bake at 180°C for about 15-20minutes keeping an eye on them, until lightly brown and smelling delicious!


Chocolate Brownies


• 100g butter

• 200g dark chocolate

• 250g sugar

• 4 eggs

• 1tsp vanilla essence

• 60g flour

• 60g cocoa powder



1. Melt the chocolate in a heatproof bowl over simmering water and allow to melt slowly. Then put aside to cool slightly before using

2. Combine the sugar and butter and mix until pale and fluffy

3. Gradually add the beaten eggs and vanilla

4. Combine with the melted, cooled melted chocolate and mix well

5. Sift the flour and cocoa into the wet ingredients and fold in until all combined and there are no lumps

6. Tip into a lined brownie tin. Bake at 180°C for 20 minutes or 15 for a softer centred brownie. Allow to cool before cutting into generous slices!