Recipes for August


Serves 4

8 good quality pork sausages
1 tsp. fennel seeds
pinch dried chilli flakes
zest and juice of 1 lemon
2 tbsps. mayonnaise
1/2 onion, finely chopped
1 bulb fennel, sliced or chopped
4 rolls, split in half

  1. Heat the oven to 200C / 180C fan / gas mark 6.  Snip the tops off the sausages and squeeze out the meat.  Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties.  Place the burgers on a greased baking sheet and cook for 25 – 30 minutes until golden and cooked through. 
  2. Meanwhile, mix the remaining zest and juice with the mayonnaise and seasoning, then stir in the onion and fennel.  Leave to stand while the burgers finish cooking.
  3. Place a burger in each roll with some slaw, serving any extra on the side


Makes 16 squares

150g. butter, unsalted
150g. dark chocolate (70% cocoa solids)
3 medium eggs
100g. caster sugar
100g. light brown soft sugar
30g. cocoa powder
75g. plain flour

For the topping:

125g. soft cheese i.e. cream cheese, full fat
1 medium egg
50g. caster sugar
150g. pack raspberries

  1. Preheat the oven to 180C / gas mark 4 and line a 20cm. by 20cm. square baking tin with baking parchment.
  2. Melt the butter and chocolate in a large heatproof bowl set over a pan of simmering water, or use the microwave in short bursts, stirring until smooth.
  3. In a separate bowl whisk the eggs and both sugars with an electric whisk until the mixture is thick and foamy (about 5 minutes).
  4. Pour the melted chocolate into the whisked eggs and fold until carefully combined, using either a spatula or metal spoon.  Sieve the cocoa powder and flour over the top and fold again to make a smooth batter.
  5. For the topping, beat the soft cheese, egg and caster sugar together.  Scrape most of the brownie batter into the cake tin, reserving 2 tbsps. to make the swirl top.  Smooth the batter.  Press in half the raspberries.
  6. Pour the cheesecake mixture into the tin and tilt to create an even layer.  Add 2 tsps water to the remaining brownie batter to loosen it then dollop teaspoon sized amounts over the top of the cheesecake layer.  Swirl gently using a skewer.
  7. Scatter over the remaining raspberries and bake for 30 – 35 minutes – the top should still have a slight wobble.  Allow to cool completely in the tin before slicing and serving.  These will keep for up to 4 days covered in the fridge.  


If you wanted to cut down on the amount of sugar in the brownies, you could use 100g. of light brown sugar and 50g. of caster sugar.  It is all a question of personal taste but that should be fine.

Be careful if melting your chocolate in the microwave, do it in slow bursts.

Make sure the fennel is well covered with the lemon juice.  I wouldn’t make the slaw until the last minute, otherwise it could discolour.

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