Champagne fetish aside, there is a kernel deep inside me that is nothing but pure Women’s Institute material. So much so that the most perfect Sunday recently was spent standing in my kitchen in the early morning sunshine, listening to Radio Four (details of church teas in the Shetland islands - fascinating) and baking a pie. For my brother. How sweet, how Little Women, I hear you coo with those awful fake parentheses people use when they are talking.
But you must understand, it wasn’t any pie we are talking about here, but a gut busting chocolate peanut butter trucker of a tart, only to be eaten by those with superspeed metabolisms. I got creative with a main course too, and decided to go for pig wrapped in pig (please close your ears, eyes and mouth if you are on a diet or of a sensitive nature).
The dish consisted of pork fillets bashed out nice and thin, then stuffed with pecorino and fresh sage leaves, rolled up and sautéed. Delicious. Though, to be honest you could wrap an old shoe in enough bacon and it would probably be edible. Bacon frying is somewhat pervasive however. And so I woke up the next morning and came out of the bedroom to find the hallway still bacony. Which, if you are as greedy as I am, just puts a dreamy smile on your face and makes you think of brunch...?
Pea(nut) butter and chocolate tart
A richly indulgent treat - a little goes a long way. You can use any nut butter in the filling. Serves eight.
150g digestive biscuits
75g caster sugar
120g unsalted butter, melted
200g cream cheese200g peanut (or other nut) butter
100g caster sugar
120ml double cream
80g caster sugar
125ml double cream
70g dark chocolate
60g unsalted butter
Preheat the oven to 180C/350F/gas mark 4. First make the crust. Put the biscuits into a plastic bag and bash into fine crumbs (or blitz in a food processor). Mix with the sugar and butter, then press into the base and sides of a loose-bottomed 23cm flan tin. Put the tin on a tray (some butter may seep out during cooking) and bake for eight to 10 minutes. Press against the sides if it pulls away a bit, then leave to cool.
Mix the cheese with the peanut butter and sugar. Whip the cream to stiff peaks - do not overbeat. Fold into the peanut mixture, then spoon into the cooled crust and smooth it down so it's 0.25cm from the top.
For the topping, put the sugar and cream in a pan, bring to a boil, lower the heat and simmer for six minutes without stirring. Remove from the heat, cool slightly and stir in the chocolate and butter until melted. Pour over the tart and chill for at least three hours or overnight.
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