Print Recipe Chocolate sauce Ingredients 280g Belgian milk chocolate, chopped into small pieces 310ml milk 165ml (cup) fresh cream Instructions 1 Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre. 2 To assemble, place an ice-cream scoop of parfait in the middle
TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Walnut flatbreads with figs, Parma ham and rocket are light but full of flavour. The nuttiness is divine with earthy, sweet figs, and the Parma ham and rocket…