Quick fix

Quick Chocolate Truffles – blitz 150g of dark chocolate in a food processor until granular. Heat 100ml of double cream, 2tbs of Somerset cider brandy, or any dark rum or brandy to hand and 1tbs of muscovado sugar until almost boiling, then slowly pour over the chocolate, blending until you have a paste. Cover and chill for 45 mins. Once firm, roll into small bite-sized balls of about 15g each and dust with cocoa powder. Chill. Makes about 15.

To 125g of soft salted butter add 1 tsp each of three complementary freshly ground spices. Try nutmeg, cinnamon and dried chilli to finish off roasted pumpkin dishes or cardamom seed, turmeric and fenugreek seed as a base for spiced rice or curries. Form into a roll, cut into about 12 portions and store in the fridge or freezer.