Elisa

Shape into a ball and put into a large, lightly oiled mixing bowl. Return it to a ball shape and then back into the bowl, cover with tea towel and leave to for another hour. For the cross, Mix together the flour and water in a bowl until it’s a pipeable consistency, adding the water bit by bit to ensure it doesn’t go too runny! 7 ~ Finally, gently heat the jam in a small saucepan over a low heat or in short blasts in the microwave to loosen.

With Easter on the horizon, I’ve linked up with Guyana’s amazing rum brand El Dorado to create these utterly indulgent, super chocolatey truffles that are guaranteed to get friends and family hopping with happiness. An elegant multi award-winning rum which is available from Waitrose, El Dorado 12 Year Old typifies the smooth mellow sweetness of Demerara Rums from Guyana. While this rum is great when sipped straight, on the rocks, in a classic Mai Tai cocktail or in a Rum Old Fashioned, I just couldn’t stop myself from using it to create these boozy balls of joy. The combination of silky coconut milk, rich dark chocolate, gooey dates and aged rum is a match made in heaven making these truffles the ultimate chocolate treat this Easter!

Place all the ingredients for the curry paste into a small food processor and blitz until you have a fairly smooth paste. Add the coconut oil to a large pan, once hot add in the curry paste. Cook for 4-5 minutes and keep stirring to prevent from burning. Put the lid on and cook for 25 minutes until the potatoes are soft but not too mushy.

While the tempeh is cooking in a small bowl mix together all the ingredients for the marinade until you have a smooth consistency. Drain the tempeh cubes and pat them dry with a tea towel. Mix the tempeh with the marinade and make sure all the cubes are well coated. Spread them a baking tray lined with some parchment paper and bake in the oven at 180 degrees Celsius for 20 minutes.