A Monthly Publication

By Michael Prince of Chives

Well it’s come around again!! A year has just flown by. Last year almost killed me, but I am determined to do it again. It’s the cancer research 10k run at Sandringham. This year it’s on the 27 September, which is on a Sunday. I’ll be out and about getting my training in: - running to the lighthouse and back which is 1 mile, running from my house to the docking ramp which is 2 miles, and running to Heacham and back which is 6 miles. I can’t quite make it to Heacham and back yet but hopefully it won’t be long in till I can manage it. I want to put in extra training this year, because I want to beat last year’s time of 1 hour and 6 minutes. Fingers cross for under an hour because that’s what I’m aiming for. I also don’t want to stop and walk because I did that last year

To be able to stop this, I just need to make one tiny change: - stop eating junk food!! Being a chef, I know what to eat and I can cook healthy food, but it just doesn’t taste as good as chocolate. But like I said, I’m determined to do the run in under an hour. So no more chocolate, cake, biscuits and sweets for me...... well maybe just a little bit, as a treat.

The ultimate ‘bad for you, but taste divine’ dessert is this recipe – Chocolate and raspberry torte’. If you’ve never tried to make any of my desserts before, that’s fine, but you must give this one ago. I had it on at the restaurant and it flew out.

Chocolate and raspberry torte

500g dark chocolate

2oz golden syrup

4oz crushed brandy snaps (wine cellar and deli, Hunstanton)

600ml double cream

3oz icing sugar

7oz raspberries

Put the chocolate and golden syrup in a heatproof bowl and set over a pan of gently simmering water. Make sure the bottom of the pan doesn’t touch the water!!!. Allow the chocolate to melt, remove the bowl from the pan and allow to cool to at least room temperature. Line the base and sides of an 8 inch ring with baking parchment. Sprinkle the base with the crushed brandy snaps. In a large bowl, whip the cream and icing sugar until it just holds its shape. Using a metal spoon, gently fold the chocolate into the cream in 2 stages. Spoon half the prepared mixture into the tin and level it out. Sprinkle over a punnet of raspberries. Then spoon the rest of the mixture over. Smooth the top with a pallet knife and chill for at least 4 hours. Half an hour before serving, take out the fridge, lift the ring off and remove the baking parchment. There you have it – Chocolate and raspberry torte, something I am not allowed to eat in till after September 27th.

This recipe is perfect at the moment, because British raspberries are all in season. If you can’t get fresh raspberries, just buy a bag of frozen and defrost on kitchen roll, but make sure they are well defrosted and drain.

Another thing I am trying to beat is my sponsorship money. Last year I raised £408 and I’m hoping to beat it this year. If you can spare a couple of pounds, I have a sponsor form at Chives. It all goes to a very good cause!!! On that note, I’m now going for a run, so if you see a big sweaty mess running towards you it’s probably me!!

Happy cooking