The Confident Cook

Chilled Chocolate Mini Soufflés

Although I’m not a chocoholic at all, I cannot resist these mini soufflés, made with Valrhona Guanaja chocolate, which has superb rich, melting quality. Take time to beat the eggs and sugar together until they are truly light and fluffy, as this step gives the soufflé the lightness that differentiates it from a dense chocolate mousse. You could also make this dessert in a large crystal bowl and spoon it onto your guests’ plates. Most dessert wines will not be appropriate to serve with these...

Chunky Pork and Chicken Terrine

A terrine is a marvellous staple for preparing when you are expecting guests. This recipe makes an attractive, moist terrine, perfect for a lunchtime dish served with a crisp salad and moist sourdough bread, or to have on hand if tons of people turn up for a drink. Slice into neat slices for serving.

Classic Bolognese Ragu with Tagliatelle

If you go to Italy and order this classic, rich, meaty Bolognese sauce, you will find it is intended to complement pasta: in true style the pasta rather than the sauce is the primary component. The ragu contains tomato, an essential part of the complex flavours that develop. Serve the sauce on the tagliatelle and always accompany the dish with red wine. 

Classic Hot Chocolate Soufflé with Rich Chocolate Cream Sauce

Another little individually served treat that will endear you to your guests. There’s something special about being served your own bowl, and not having to share or serve dollops at the table. Chocolate desserts are always popular, what’s more, these are very light yet rich, and very moreish even for non-chocoholics.

Make the simple chocolate cream sauce to serve on the side for a real chocolate fix. The hot chocolate sauce is also wonderful poured over ice...

Classic Tart Tatin

This classic dessert never fails to impress. With meltingly tender apples cooked in rich caramel, crisp puff pastry and served with some softly whipped cream, it is my idea of heaven. It was invented by the Tatin sisters in their rustic restaurant in the Loire Valley, and requires careful cooking of the caramel and lots of confidence to flip it out of the pan. You need a 22cm ovenproof frying pan with a heavy base, or a 22cm round Le Creuset-style gratin dish, as the tart is cooked on the stove top before finishing in the...