Recipe: Fairtrade Fortnight - Chocolate fruit and nut slices

It's Fairtrade Fortnight (until 8 March) and The Simple Things is celebrating with a trio of delicious and ethically responsible chocolate-based recipes. We think you might want to join us...

Over the past 20 years, the FAIRTRADE mark has become the best known ethical label in the UK. The Fairtrade movement has generated significant economic benefits for farmers and workers around the world, from cocoa growers in Ghana to sugar farmers in Belize. In 2015, the Fairtrade Foundation wants to see more people choosing products that change lives - so that greater impact can be achieved over the next 20 years and beyond.  

70% of the world’s food is produced by 500 million smallholder farmers yet many of them can’t feed their families. And many farmers who are part of the Fairtrade system are still not selling all their produce as Fairtrade to work their way out of real poverty. For example, tea growers are selling less than 10% of total production as Fairtrade.

Fairtrade Fortnight 2015 turns the spotlight on the famers and workers who grow our favourite food, to share their compelling stories and remind everyone of the dramatic difference Fairtrade makes and why it is still needed. 

Focusing on three ingredients we couldn't live without - cocoa, tea and sugar - try one of three Fairtrade Fortnight recipes we'll be bringing you this week.

Fruit and Nut Chocolate Slices

250g shortcrust pastry
125g apricot jam
3 large free-range eggs
175g soft brown sugar
50g melted butter
75g plain flour
100g walnuts, chopped
100g semi-dried apricots, chopped
250g Raisin & Hazelnut chocolate

1. Preheat the oven to 180°C. Line a 20 x 30cm cake tin.
2. Roll out the pastry to fill the base of the tin, and bake for 15 minutes. Leave to cool, and then spread over the jam.
3. Whisk the eggs and sugar until light and fluffy, and fold in the melted butter, flour and walnuts.
4. Spread evenly over the pastry. Return to the oven for 25-30 minutes. Remove and leave to cool.
5. Scatter the apricots over the cake. Melt the chocolate and cover the cake. Cool before slicing.

Recipe: Fairtrade Fortnight - Farmhouse chocolate and banana bread

It's Fairtrade Fortnight (until 8 March) and The Simple Things is celebrating with a trio of delicious and ethically responsible chocolate-based recipes. We think you might want to join us...

Over the past 20 years, the FAIRTRADE mark has become the best known ethical label in the UK. The Fairtrade movement has generated significant economic benefits for farmers and workers around the world, from cocoa growers in Ghana to sugar farmers in Belize. In 2015, the Fairtrade Foundation wants to see more people choosing products that change lives - so that greater impact can be achieved over the next 20 years and beyond.  

70% of the world’s food is produced by 500 million smallholder farmers yet many of them can’t feed their families. And many farmers who are part of the Fairtrade system are still not selling all their produce as Fairtrade to work their way out of real poverty. For example, tea growers are selling less than 10% of total production as Fairtrade.

Fairtrade Fortnight 2015 turns the spotlight on the famers and workers who grow our favourite food, to share their compelling stories and remind everyone of the dramatic difference Fairtrade makes and why it is still needed. 

Focusing on three ingredients we couldn't live without - cocoa, tea and sugar - try one of three Fairtrade Fortnight recipes we'll be bringing you this week.

Farmhouse chocolate and banana bread

Makes 1 loaf

225g self-raising flour
Pinch of salt
100g butter at room temperature
175g caster sugar
2 large free-range eggs, beaten
2 very ripe bananas
3 tablespoons milk
100g dark (70% or 85% cocoa solids) chocolate, chopped into very small pieces

1. Preheat the oven to 180°C/gas mark 4 and line a 23 x 13cm loaf tin.

2. Sift the flour and salt.

3. Cream the butter and sugar, for ease in a food processor. Add the eggs, bananas and milk and mix thoroughly. Next add the flour and salt, but stop mixing as soon as the ingredients come together.

4. Fold half of the chopped chocolate into the mixture. This must be done using a spoon – do not use a food processor for this.

5. Pour the mixture into the prepared tin, sprinkle the rest of the chocolate on top of the mixture and push the pieces in slightly.

6. Bake in the centre of the oven for between 45 minutes and 1 hour or until a skewer inserted into the middle comes out clean.

Tip:

When mixing the wet and dry ingredients, do not work the mixture too much as that will release the gluten in the flour and make for a heavier texture. For this reason, stop when the mixture has just come together.

Recipe: Fairtrade Fortnight - Tiramisu

It's Fairtrade Fortnight (until 8 March) and The Simple Things is celebrating with a trio of delicious and ethically responsible chocolate-based recipes. We think you might want to join us...

Over the past 20 years, the FAIRTRADE mark has become the best known ethical label in the UK. The Fairtrade movement has generated significant economic benefits for farmers and workers around the world, from cocoa growers in Ghana to sugar farmers in Belize. In 2015, the Fairtrade Foundation wants to see more people choosing products that change lives - so that greater impact can be achieved over the next 20 years and beyond.  

70% of the world’s food is produced by 500 million smallholder farmers yet many of them can’t feed their families. And many farmers who are part of the Fairtrade system are still not selling all their produce as Fairtrade to work their way out of real poverty. For example, tea growers are selling less than 10% of total production as Fairtrade.

Fairtrade Fortnight 2015 turns the spotlight on the famers and workers who grow our favourite food, to share their compelling stories and remind everyone of the dramatic difference Fairtrade makes and why it is still needed. 

Focusing on three ingredients we couldn't live without - cocoa, tea and sugar - try one of three Fairtrade Fortnight recipes we'll be bringing you this week.

Tiramisu

1 large free-range egg yolk
1 tbsp caster sugar
80g mascarpone cheese
40g whipping cream
4 sponge fingers, broken in half
60ml espresso coffee
1 tsp caster sugar
1 tbsp Marsala
20g dark chocolate (85% cocoa)

1. Whisk the egg yolk and sugar until light and fluffy. Beat in the mascarpone.

2. Add the cream, and whip everything together until soft peaks form.

3. Place a spoonful in two glasses. Mix the sugar with the espresso, and dip the sponge fingers in it. Arrange on top of the cream. Splash over the Marsala.

4. Top with remaining cream, and finish with grated chocolate.

5. Refrigerate for 20 minutes before serving.

Recipe: Poached pears with chocolate sauce

Are we done with New Year diet resolutions? Might be after this  -  syrupy fruit and drizzled chocolate heaven

Poached pears with chocolate sauce

125g sugar 
1 vanilla pod, split 
2 pears, ripe but firm, peeled and cored (leave stalks on) 
60g dark chocolate, broken into chunks 
1 tbsp unsalted butter 
20g almonds, coarsely chopped

1 In a medium saucepan, bring 1 litre water to a boil with the sugar and split vanilla pod. 
2 Add pears and lower the heat. Simmer for 20-25 mins until fruit is soft. 
3 In a small pan over a low heat, melt the chocolate and butter. Stir until smooth, but do not let it boil. 
4 Drain the pears and plate them. Pour over the chocolate sauce and sprinkle with chopped almonds.

This recipe is part of an intimate, easy-does-it menu for two, page 25 of February’s The Simple Things. Other recipes include Mushroom and parmesan filo pouches, Fish en papillote, Pilaf, and Kir Royale.

February's The Simple Things is out now - buy, download or subscribe now.

Recipe: Christmas chocolates fridge cake

Turn all those stray chocolates into one big guest-pleasing after dinner choc treat

Makes 25 small cake squares

200g dark chocolate
200g milk chocolate
90g butter
2 tbsp golden syrup
10 digestive biscuits
30g macadamia nuts
30g dried cranberries 
A couple of handfuls of Christmas chocolates

1. Line a small metal tray with cling film. In a bowl set over a pot of boiling water, so that the base sits just above the water, melt the chocolate, butter and golden syrup.

2. Put the digestive biscuits into a plastic bag and bash with a rolling pin to break them up a little, then put them into the chocolate, along with the academia nuts and dried cranberries. 

3. When all is nicely combined, tip it onto the tray and spread it out, then push the chocolates into the surface - you want to work quickly so that the molten chocolate is still hot enough to melt them just slightly.

4. Leave to set for a couple of hours in the fridge, slice into small squares and serve.

Turn to page 38 of December's The Simple Things for more of our Boxing Day menu - buy, download or subscribe now. January issue available, too.

Recipe: Chocolate rum and raisin fudge

There’s something satisfying about making fudge. This chocolate rum and raisin fudge recipe from Will Torrent’s Chocolate at Home is a great place to start.

Chocolate rum and raisin fudge

Makes about 40 pieces

100g raisins 50ml dark or spiced rum 1⁄2 vanilla pod, split 500g caster sugar 170g evaporated milk 170ml whole milk 50g unsalted butter 125g dark chocolate (70%), chopped 1 tbsp cocoa powder, sifted

You will need: 18–20cm square pan, lined with baking parchment

1. Tip the raisins, rum and split vanilla pod into a small saucepan set over a low heat. Gently warm but do not allow rum to boil. Stir well, remove from the heat and set aside until the mixture is cold and the raisins have absorbed all of the vanilla-scented rum.

2. Place the sugar into a large, heavy-bottomed saucepan (at least 2 1/2 litre capacity). Add the evaporated milk, whole milk, butter and salt. Simmer over a medium heat and stir gently to dissolve the sugar.

3. Put a sugar thermometer into the pan and bring the mixture to the boil, reduce the heat and continue to cook, without stirring, at a low, steady boil until the mixture reaches 114C (230F). Add the remaining rum and immediately remove the pan from the heat. Set aside for a few mins until the bubbling subsides.

4. Tip the chopped chocolate and sifted cocoa powder into a large mixing bowl and pour over the hot fudge. Stir gently until the chocolate has melted, the mixture combined; leave to cool for 10 minutes.

5. Using a wooden spoon, beat the fudge until it thickens, cools and becomes slightly grainy. Add the rum-soaked raisins and mix thoroughly. Pour the fudge into the prepared baking pan and level using a palette knife. Set in a cool, dark place for 3–4 hours, or overnight, until firm.

6. Once firm, cut the fudge into small squares before serving or store in an airtight container for up to one week – you’ll be lucky if it lasts that long!

Recipe from Will Torrent’s Chocolate at Home (£20, Ryland Peters and Small).

Want more homemade sweets? Try these recipes.

For the rest of our Could Do list, turn to page 17 of September’s The Simple Things. Buy or download now.

Recipe: Chocolate dipped strawberries

Fancy a fruity summer treat? Try our recipe for chocolate dipped strawberries - perfect for parties and picnics. Wimbledon fortnight is nearly upon us. The polite cheer of the crowd, the dull thud of ball against racket, and the wall-to-wall Pimms and strawberries make this British institution a true staple of summer. Ditch the cream and try something a little different this year, with a recipe for indulgent chocolate-dipped strawberries from Betty Twyford.

Chocolate dipped strawberries

You will need: 450g strawberries 100g dark chocolate 100g milk chocolate 100g white chocolate

To make: Melt the chocolate by breaking it up into squares and placing each type of chocolate into separate bowls. Place the bowls into a neat little row at the back of the Aga (or place each bowl over a pan of boiling water) and leave there until melted. Rinse the strawberries and pat dry. Lay some bake-o-glide (silicone paper) onto a flat chopping board or tray. Leaving the stalks and leaves intact, dip the tips of the strawberries into chocolate and lay onto the bake-o-glide. Transfer to the fridge to cool. When set and cool, and you are ready to serve, put your strawberries into a serving dish and decorate with a sprig of mint. Want to get fancy? Double dip the strawberries to create whatever combinations you like. We particularly like a dark chocolate base and white tip.

The best rich chocolate tart

Try our rich chocolate tart with a hint of cardamom and cinnamon and you'll be smitten. It's the perfect finale to a romantic supper or a weekend indulgence with friends. Divine.

Few desserts make a dinner guest’s eyes light up like a rich chocolate tart. Serve in lavish quantities.

RICH CHOCOLATE TART Cloves, cardamom and cinnamon make for a grown-up take on a gooey pud.

• 375ml double cream
• 1 tsp ground cardamom
• 3 tsp cinnamon powder
• 3 tsp ground cloves
• 1 tsp black pepper
• 150g dark chocolate, chopped
• 150g milk chocolate, chopped
• A few whole cherries with stems for garnish

1. Prepare and bake a pastry case in a 25cm tart tin. To make life a little easier, you could buy a ready-made pastry case as the base for your tart. We promise we won’t tell…

2. Take a small saucepan, add the double cream and spices and place over a medium heat.

3. Bring to the boil and then immediately remove and set aside. Leave for about 30 mins.

4. Place chopped chocolate in a mixing bowl and set aside.

5. Place saucepan back on the heat and bring to the boil. Remove immediately and then pour over the chopped chocolate. Stir until the mixture is lovely and glossy.

6. Pour the chocolate mix into the prepared pastry case. Transfer to the fridge and leave to set for approximately 2 hours.

7. Serve tart at room temperature topped with the whole cherries.

Photography: MINDI COOKE Recipes & styling: LYNDEL MILLER

Find the recipes for a complete Valentine's Day Supper including Mushroom Soup, Herbed Buttered Oysters and Pomegranate Mignonette Oysters in issue 20 of The Simple Things.