Moroccan Chicken Stew
This deliciously thick stew can be varied depending on what you have in the fridge. Its good served with couscous, rice, baked potatoes or warm pita bread and salad. It’s also really tasty cold the next day served in a wrap.
Chocolate and Date Truffles
Give new life to stale brownies with these easy but impressive truffles.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 500g leftover chocolate brownies or cake
- 250g dates
- 100g butter, melted
- 125g white chocolate
Method
- Blitz the brownie in a food processor. Transfer to a large bowl.
- Repeat with the dates.
- Add the melted butter and mix together.
- Roll teaspoon sized portions in the palm of your hand and place on a flat tray. Chill until firm.
- Melt the white chocolate in a microwave or in a bowl over a saucepan of boiling water. Either spoon into a piping bag with a thin nozzle and drizzle over the chocolate truffles or simply dip the balls into the melted chocolate (be careful not to burn your fingers!).
- Keep refrigerated until needed.