Chocolate Salami with blueberries



2 salamis

  • 250 g dark chocolate
  • 100 g butter
  • 150 g caster sugar
  • 3 large eggs
  • 2 tbs unsweetened cocoa powder
  • 150 g digestive biscuits crushed
  • 75 g unskinned almonds chopped
  • 15 g freeze-dried blueberries 
  • 50 gr unsalted pistachios chopped
  • 2 tablespoons icing sugar (to decorate)
  • a pinch of seasalt
  1. Melt the chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted, set aside to cool.
  2. Cream the butter and sugar together until the mixture is soft and gradually one by one, beat in the eggs.
  3. Push the cocoa powder through a little sieve into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
  4. Add the chopped nuts, crushed biscuits and blueberries.. Fold these in firmly but patiently to make sure everything is chocolate covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.
  5. Unroll and slice off 2 large pieces of clingfilm. Tip the chocolate mixture on the film and using your hands mould the mixture into a salame-like log.
  6. Cover the chocolate log completely with the clingfilm, and then firmly roll it,  to create a smooth, rounded cylinder. Twist the ends and put it in the fridge for at least 6 hours to set.
  7. Take the salame out of the fridge and put in on some baking paper. 
  8. Dust the salami with icing sugar and tie the salami with a string, see the instructions below

MAKE AHEAD NOTE: Can be made ahead, wrapped in clingfilm, then tied with string just before serving. Store in refrigerator and eat within 4 days of making. Can also be frozen on day of making, wrapped in a double layer of clingfilm and a layer of foil, for up to 1 month.

Recipe: Nigella Lawson

How to tie up a salami? See instructions from below video starting at 3:03

Roasted potato, Créme Fraiche and Crispy Bacon

  • Potatoes
  • Creme Fraiche
  • Bacon
  • Chives
  1. Preheat oven to 225. Slice potato paper-thin, leave the skins on. Arrange potato slices on a baking sheet, drizzle with olive oil and season with salt.

  2. Bake for 15 minutes; remove from oven and transfer the potato to a wire rack to cool completely.

  3. Cut the bacon and fry on a hot pan until crispy. Top each potato with creme fraiche, bacon and chives. Serve immediately.

Sweet Poatato Crostini with Seaweed Caviar

  • Organic sweet potato
  • Caviart Black Seaweed Caviar
  • 1 Créme Fraiche
  • 1 Red Onion
  • Chives
  • Lemon
  • Roasted Seaweed
  1. Preheat oven to 225. Slice the sweet potato paper-thin, leave the skins on. Arrange potato slices on a baking sheet, drizzle with olive oil and season with salt.

  2. Bake for 15 minutes; remove from oven and transfer to a wire rack to cool completely.

  3. Chop up red onion, chives and mix them together with creme fraiche, caviart and the juice of one lemon.

  4. Cut roasted seaweed into thin strips.

  5. Top each sweet potato crips with a teaspoon of the mixture and garnish with the seaweed strips.


Chevré, Caramelized grapes & Crispy Levain

  • red grapes
  • chevré
  • créme fraiche
  • levain or baguette
  • honey
  • fresh thyme
  1. Preheat oven to 225. Put the grapes on some baking paper and roast until caramelized, about 10-15 min. Remove from the oven and cool of.
  2. Roast the bread, both sides on a hot pan in some olive oil until lightly brown.
  3. Mix chevre with creme fraiche into a smooth mixture and spread on the crostini. Top with the grapes, drizzle with a slight amount of honey and garnish with thyme.