Shakshuka. Sort of.


shakshuka (sort of) ready to go in to bake

Last week I read a very amusing article on BS slimming fads and how almost all celebrity fronted diet books feature some kind of chilli spiked eggs for breakfast. I was thus reminded about my much mused but never materialised intentions to do some huevos rancheros for Saturday breakfast at some point in my life. It has to be said that eggs, tomatoes and a bit of heat is always going to be a winning combination, and by the very definition of there being protein and veg in there it is going to win points with almost all healthy eating regimes unless you’re a vegan with a nightshade intolerance. So although this might be overdone, it is hardly a surprise that this is such a solid performer for various chefs trying to sell you their recent waist reduction techniques.  The constant content bulker of Mushrooms On Toast (f*£% off!!!) in so many cookery books is far more irritating to my mind.

So faced with lots of veg ends in the fridge and two leftover wraps I thought I would rustle up a sort of brunch yesterday to fuel a perilous shopping trip into the Mordor of these lands also known as Clacton. I did not have the makings of a huevos rancheros, but I did have a hefty casserole dish recently donated by the Mr’s Step mother drying on the side which reminded me of some kind of baked eggs and peppers thing I had half watched The Hairy Bikers make on telly once. I didn’t google it. I just threw it together, and in fairness I think it was a reasonable re-creation though not strictly speaking traditional. But hey, it is a multi cultural world we live in. Melting pots and all that. After some time I turned out a reasonably impressive and herty breakfast that the Mr declared as ‘bloody perfect’. This is high praise indeed as he puts ‘breakfast’ in the top five of his List Of Important Things most days. Possibly top three.

So here it is, great for a lazy Saturday, packed with nutrients, low fat and high flavour and I don’t care what you think about the tortilla bit, it was all I had available. And it was really nice.

Boomboom Sortofshakshuka


sortofshakshuka, served on a toasted seedy tortilla

Serves Two, less than 500 calories per serving
4 free range eggs
1 white onion
4 vine ripened tomatoes
1 red bell pepper
1 yellow bell pepper
2 cups curly kale
Chilli flakes to taste (or 1/4 tsp cumin seeds)
1 tbspn Apple cider vinegar
Splash of tomato juice
2x seeded tortilla wraps
Salt and pepper and hot sauce to serve
Rapseed oil or cooking spray
0% fat Greek Yogurt (optional)

Heat the oven to 190 degrees.
Roughly chop the onions and fry in the rapseed oil or spray with the chilli flakes (or cumin seed to go traditionally Tunisian) for a few minutes until the onions start to soften. Add the tomatoes and chopped peppers and cook for another 5 minutes before adding the vinegar then cook for another minute. Finally add the kale and a splash of tomato juice and cook through until the kale is just starting to noticeably wilt. You don’t need a lot of tomato juice- literally just enough to moisten everything but not enough to make it a proper sauce.
Transfer this into an ovenproof dish that you rescued from your In Law’s kitchen clear out- the mix should fill the dish without being spread too thinly. Carefully crack your eggs directly on to the mix, season well with salt and black pepper then bake in the oven for about 20 minutes (check after 15 to avoid over cooking the eggs).

When the whites are opaque and the yolks cooked to your liking (I like them just on the verge of runny) take the dish out of the oven and set aside.

Heat a large, non stick frying pan on the hob and use this to toast your tortilla wrap for a minute on each side- they should be just starting to brown in parts but not stiffening up too much.

Line a plate with your toasted tortilla and spoon the veg and eggs on top, season well and serve with some good quality hot sauce and a dollop of fat free Greek yoghurt on the side just to really confuse things.

Variations- lose the wraps if you’re off the carbs or serve with sour dough toast instead. If you don’t like it spicy use the cumin or some garam masala instead. Green peppers instead of red and yellow will give a bit more bite to the mix and you could swap the kale or chard or even fresh spinach but in this case don’t cook the spinach through literally just stir it through the rest of the veg before the eggs go on. 


Cheat’s Cheesecake

Saturday night dessert action, best served with a juicy red and some Brookyln 99

Back in the days when we still cared what we thought about eachother, the Mr and I used to frequently take a Saturday Cookbook challenge and spend a bit of time mulling through my millions of cookbooks to pick a mildly tricky recipe to prepare for eachother for dinner. Awww.

It’s been seven years. We don’t really do that anymore.

This weekend though I found myself inspired by St Gizzi of Erskine with a chorizo meatball thing and decided that we would once more Make The Effort and do A Nice Dinner for which he would be in charge of dessert.

The morning went on, he read no books and he bought no extra ingredients at our German discount supermarket of choice when we went shopping. I wasn’t mad. I really wasn’t, because I made a storming dinner for myself as well as him, and we have a mortgage now which is too much hassle to get out of over a skipped apple tart and ice cream.
This doesn’t mean I missed the chance to smugly point out, after my bonza pasta efforts, that he hadn’t bothered to make any dessert and therefore I was winning at our relationship this weekend despite having a sore leg and a bit of a headache.
He looked at me. He looked at the telly. He looked at me again, then he went into the kitchen.
In less than 20 minutes time I was presented with what will go down in history as Jim’s Cheat Cheesecake. Sweet, rich and poshly presented in a little tumbler. It was bloody lovely. And he didn’t really think about it at all.

I hate him.

Cheat’s Cheesecake

Really quick, really simple, really lovely dessert.

Serves 2
250g quark (or other soft cheese)
4 stem ginger cookies
100g good milk chocolate
1 tbspn dark agave nectar
Tumblers or coffee cups to serve

Melt the chocolate over a bain marie. Smash up your biscuits into small pieces and put into the base of the tumblers. When the chocolate is melted, pour most of it into the tumblers (reserving about 2 good tsps) and mix with the broken biscuits then put the tumblers straight into the freezer.

Beat the quark with the agave until it is smooth then pour this into the tumblers and top with a splodge of the remaining chocolate. Put them back into the freezer for five minutes then serve to your girlfriend, taking careful effort to watch all of the smug drain right out of her.

variations- you could use any soft cheese for this; if you don’t have agave use icing sugar to sweeten; any crunchy biscuits would work for the base layer. 

The X(mas) Files: Grow Your Own Christmas Spirit!

xmas pudI assure you that I am not your irritating facebook friend constantly posting about how many weeks/Saturdays/nanoseconds are left to pass until we can crack open our advent calendars. However, there are certain activities of yuletide prep which really need to begin in this the final quarter of the year and if you’ve got a decent pear crop, my Christmas Spirit is one of them.

Like pretty much everything this summer, the pears in my garden have matured early and thanks to several weeks of classic British summer washout they are of good size but still, as last year, harder than a concrete cage fighter. I did three things with them last year. Firstly, after a minor brush with fame getting read out on Saturday Kitchen tweets, I took on some telly chef advice and pickled the best part of three kilos of my rockhard green babies and put them up for Christmas. I mostly followed this recipe from Saint Delia of Smith but put in about three times too much pepper by happy accident. They were pokey and sweet and went wonderfully on the boxing day cheese board, so it’s worth a look if you have your own crop to process.

The rest of them got made into an unsuccessful puree and the bulk of my Step Father’s Christmas bottle. He’s an awkward sod to buy for, because he generally doesn’t know what he wants and the Mothership gets fed up of asking him so on gifting occasions I tend to steer unguided towards obscure sci fi books and lesser contemplated consumables around themes of coffee, booze or marmite. I often remember him enjoying a sneaky tip of Benedictine back in the halycon days of us all living in the same house, and got into my head that I was going to make him some kind of sweet, spiced vodka for his stocking last year. What I made was absolutely NOTHING like Benedictine, mostly as I am not a monk with a secret recipe, but I did come up with a pretty winning and distinctly Christmassy home brew that will warm many a cockle of a cold winter’s eve. So if you’ve got a spare pear, so to speak, you might want to give this a go but get it started in the next 2 weeks for maximum infusion time.

Boomboom Christmas Spirit

1 bottle mid-range vodka
2 large conference pears
1 teaspoon of orange or lemon zest
1 vanilla pod
2 cinammon sticks (one now, one later)
6 cloves
4-6 tbspns Golden granulated sugar depending how sweet you take your tipples.
5 Cardamom pods
A 1l mason jar
Decorative bottle to decant


Pear infused Christmas Spirit in process

Start by thoroughly cleaning and drying the mason jar- the combination of vodka and sugar will keep most microbial growth at bay but it still pays to give the glassware a really good clean and a very hot water rinse before you get started. Same goes for the decanting bottle in December.
Start to fill the jar with the spices and sugar (you can add more later if you don’t love the first taste test so less is more at this point).  Split the vanilla pod, crack the cinnamon stick in half and gently press the cardamom pods to crack the outer skins and allow as much surface area as possible for all those aromatics to seep into the vodka. The cloves can go in whole.
Wash the pears gently but thoroughly in cold water and cut off the very ends. With a sharp knife, score through the skin from top to bottom three times around the pear, then add to the jar. Chuck in the zest then fill the jar up with vodka. As always, don’t fall into the trap of budget cooking vodka use something you could stand to drink! Russian Standard or Smirnoff at a minimum please. Seal the jar, give it a very gentle jiggle then put it somewhere cool and dark to contemplate its destiny for a couple of months.

Continue to jiggle the bottle daily for a week, then once a week until early December, when you should take a little taste test and add more sugar if required. It will start to darken over time and should be a golden yellow after about 8 weeks. Don’t be put off by the pears starting to look a bit manky by this point and do not be tempted to open the jar or taste it before this- you really want to minimise oxygen exposure. If you want to sweeten add a table spoon more of sugar, shake, then leave for another 24 hours to taste. If this is not required, strain the liquid through muslin or a very fine metal mesh sieve and decant into a clean bottle with another, intact cinnamon stick for some pretty factor. Put a ribbon around it and give it away to be served over ice or in a martini. Merry Christmas!

Variations- you could try this with gin  using a very plain dry London gin like Gordon’s however I would leave out the cloves and vanilla. 

The Skinny Thing: Pizza Tortillas

pizza header.jpg

‘healthy’ pizzas under construction, but should they be called pizzas?

Some time ago I was the subject of some unduly harsh criticism of my general ranking as a Significant Other  after Instagramming evidence that I was about to serve the Mr a weight watchers esque fake pizza for dinner. A weight watchers esque fake pizza with mange tout on it.

I will defend myself as follows:

  1. The Mr is free to cook his own dinner, any time he bloody likes.
  2. I really like mange tout, and if millions of freaks across the world are allowed to put the salted bony evil that is anchovies on their pizzas without rebuke, then I’m putting mange tout on mine.

There is one thing, however, that I cannot let myself off the hook for and that is calling these creations ‘pizzas’. I often moan about the negative effect on the perception of unusual food creations by trying to palm them off as just like something better/fattier/gluten free or whatever when they are nothing like that at all. But let us not get bound up again in my vegan fish and chips rant and instead admit the mistake and say: It Was Not A Pizza.

So I am not going to call it a pizza. What is was, was a wholemeal tortilla, spread with salsa and topped with some fresh vegetable items then finished off with black olives and half fat cheese. You chuck the whole thing in the oven and end up 20 minutes later with a satisfying dinner edging up your five a day target for well under 400 calories or about 10 smartpoints (or 6 if you use weight watchers branded tortillas). I promise you this is a lot less than you would score for a proper pizza for one or a fully loaded cheesy burrito type thing.  And not a ground up cauliflower in sight.

You will find the recipe easily enough on the Weight Watchers site but I despise their own brand bready items so I use standard wraps and have found it easier to bake these in the oven vs grilling, so whilst I pay total homage to Weight Watchers for the inspiration, here’s how I do it.

pizza 1

the finished tortilla pizza open wrap cheesey type thing

Per person:
2 tbspns jarred salsa
1 wholemeal tortilla wrap
Veg such as mushrooms, red onions, peppers, courgette ribbons and MANGE TOUT!!!!!
30g half fat cheddar cheese, grated
5 pitted black olives, halved
Dried mixed herbs

Construct this on a non-stick baking tray. Spread the wrap with salsa which MUST be a fairly thick, jarred sort rather than the fresh dippy type as this has far too high water content and will result in a sloppy mess of a fake pizza dinner. I particularly enjoy the co-op’s own brand fiery salsa for this. If you don’t have jarred salsa use tomato puree instead (but less).
Very thinly slice your veg and scatter it merrily ‘cross your tomatoey tortilla. Don’t layer it too much else you risk the previously mentioned sloppy mess. Top off now with the grated cheese then olives and a sprinkling of herbs. If you want to go hot try chilli flakes or jalepenos too.

Chuck it into a hot oven at 170 for 12 minutes, then whack the heat up to 200 for a further 3-4 minutes or until the tortilla edges begin to crisp up and the cheese is fully melted and bubbly.

Slice and serve with whatever you want, but remember that the low points on this won’t counter out an entire tub of lux coleslaw and garlic bread. It really wont.

Squash Blossom Risotto

pumpkin blossoms

Early pumpkin blossoms are light and delicately tasty

Despite recent radish issues and an out and out potato fail, my garden is currently offering up some really wonderful pumpkin and courgette flowers which have been going into our new favourite summer evening dinner. I do love a risotto, and weirdly I forget how much I love a risotto quite frequently and hadn’t made one in months until I was faced with coming up with something that was nice enough to warrant Birthday Dinner status without doing any further hurt to a serious toothache issue I wont bore you with now (it really hurts BTW).

Squash blossoms abound at this time of year and tend to provide a good amount of vitamins C and A.  This is a quick, vegetarian friendly recipe once you sort your prep out and perfect for an indulgent summery dinner at home. You can simply garnish with a whole flower or go all out with the fried stuffed version depending on how much time you have. It will work equally well with courgette flowers, though they are slightly smaller and differ in taste from the pumpkin flowers. Harvest your flowers with as much of the stalk as you can, ideally first thing in the morning or after some good rainfall. The un-opened ones will be easier to stuff if you are going for the fried-garnish option.

Boomboom Blossom Risotto.

stuffed blossome

soft cheese stuffed pumpkin blossoms ready to fry

Serves Two.

160g risotto rice
4 fresh pumpkin blossoms or 6 courgette flowers (or a mix of both)
1 tbspn rapeseed oil
1 white onion
15 button or 8 chestnut mushrooms
1 courgette
3 cloves garlic
2 tbspns soft cheese
1 glass dry white wine
500ml vegetable stock
Salt and pepper
Parmesan cheese

For fried flower garnish:
More rapeseed oil
3  tbspns soft cheese
1 egg
2 tbspns sifted plain flour

You do need a little bit of prep on this one if you are going with the fried flower garnish so get organised early by making up your stock, finely dicing your onions, garlic, mushrooms and courgettes and gently but thoroughly washing the flowers in cold water.

Take out the two largest (or most aesthetically pleasing) blooms and set aside for using as the garnish. De-stalk and finely shred the rest of them.  Beat the egg and sift the flour then be ready with a tea strainer or fine sieve.  Season the soft cheese with salt and pepper and beat it well then very carefully spoon this into the flowers. I find this most easy to do with the handle of a teaspoon, don’t over fill them! Put these aside for now.

This is the point in proceedings to take any kind of break that you need be it to go for a pee, make yourself a drink or talk to your dinner guest because once you start a risotto YOU MUST NOT LEAVE IT!!!!!!!!!!!

Put plenty of rapeseed oil into a heavy bottomed frying pan and put this aside. In another large pan (that you have a lid for) heat 1 tbspns of oil and fry off the onions and garlic, adding the courgettes and mushrooms once the onion is translucent. Cook through for 3 minutes then add the risotto rice to your pan and stir well to combine. Add the wine now and stir gently but continuously until the wine is absorbed by the rice. As always, don’t use horrible cheap ‘cooking’ wine, go with something you can stand to drink. Co-op do a lovely English Bacchus at the moment which does nicely with this dish.
Add the vegetable stock a cup at a time, stirring all the time until the liquid is absorbed and continue to add until the rice is al dente  or soft with a tiny bit of bite left. Basically just cooked but not soggy. You might not need all of the stock for this.
Take this pan off the heat now and stir in the soft cheese plus some sea salt and black pepper, put the lid on and leave to one side.
Turn the heat on now on to your other pan and dip your garnish flowers into the egg. Use a fine sieve or a tea strainer to thoroughly dust the flour onto flowers (ha!) rather than dipping them as this tends to have an unfortunately claggy result. You only want a fine layer of flour over everything. When the oil is hot, fry the flowers quickly for only a minute or so on each side or until you see only the slightest colour  developing. Drain them on some kitchen paper.
Quickly now stir the shredded flowers into your risotto then plate immediately with the stuffed blossom on top and some parmesan cheese. I find this best served with a plain green salad and a big glass of dry white wine in a sunny garden!

Variations- If you don’t want to stuff the flowers and go through all that you can just lightly fry or even bake the flowers on their own. If you have a deep fat fryer try a tempura style batter on the whole flowers or even on the shredded rings for a crunchier topping.
You can leave the wine out if you wish just use more stock.
If you swap the veg stock for chicken stock this will work but I would dilute it slightly as chicken stock tends to taste a little stronger.
Vegans/weight watchers or the dairy intolerant can forgo the soft cheese however I would suggest finishing it instead with a nice glug of extra virgin olive oil to keep it rich and luxuriant as all risottos should be!

The Skinny Thing: Oven Fried Chicken

fried chicn

Not-really-fried chicken, a great treat night dinner without the calorie concerns.

It’s been a bit of a week on the diet front, where various employment obligations and personal weaknesses have meant living off of a staple feed of severely low effort food that was either cooked by someone else or merely assembled then covered with cheese in my kitchen. I’ve been busy and knackered and in no mood to cook. The trouble is that endless late nights and refined carbohydrates do nothing to improve one’s energy levels or motivation to rustle up a salad.

Having punctuated various takeaways and pizza based entities with too many pints of real ale and a tub of brownie bites since Monday, this blogger kicked off the weekend with something of a delayed and cumulative food hangover. It is a weird thing to crave cucumber and peaches on a Saturday morning, and a disheartening thing to be bloated to the point of your fail safe summer shorts almost refusing to do up.

It is still the weekend, however, and a Saturday dinner was required and here was a perfect opportunity to fall back on what is basically fake Southern Fried Chicken as a treat for tea that wasn’t going to require any further damage control on the waistline. By removing that whole pesky deep frying issue and swapping out the buttermilk soak one can seriously bring the fat content down without losing too much satisfaction. It also lends itself very nicely to being dished up with a big pile of veg to replenish one’s mass lack of fibre after a week of gastro pubs and Just Eat clicks. It doesn’t taste even remotely Diety either so will work well if you have guests who aren’t on the same low calorie wagon as you. In fact, this is a good recipe for those who don’t have a deep fat fryer, or hate cleaning it.

Weight Watchers can see a chicken breast done in this method coming in at a maximum 4  smartpoints, vs 7 or 8 for a traditionally done Southern Fried portion. It is relatively speedy and fuss free to cook and lends itself very well to slimming friendly sides, by which I mostly mean vegetables. Dear God, I need the vegetables!!!!

Boomboom Fake Fried Chicken


brief frying time in a small amount of oil makes this much lower fat that traditional recipes

4 chicken breasts
1 egg
2-3 tablespoons hot sauce
75 ml unsweetened almond milk
3 heaped tablespoons plain flour
Garlic powder, celery salt, ground coriander, paprika, chilli powder, black pepper, salt
Oil/cooking spray for frying

Start by beating the egg with the almond milk, hot sauce and a pinch of salt then pour this over the chicken breasts and leave to marinate for 2-4 hours, covered in the fridge.

When ready to cook, put the oven on at 190 degrees C and line a sturdy baking tray with some greaseproof paper. Mix the flour and spices well and put into a large, flat dish. You will want to play with the spice mix to your own taste but I find a flat mix of 1/2 a tsp of all the listed spices works well enough to please most diners without being too hot. I must admit that if it just me and the Mr I go considerably heavier on the chilli powder and also the hot sauce in the marinade too.
Remove the chicken from the egg mix and roll well in the flour and spices to cover the entire surface. You only need to do this once, even if you are used to layering up when making this recipe traditionally.
Heat a shallow saucepan with a small amount of oil (your choice, I like rapeseed) and fry the chicken for about 90 seconds on each side. The pan needs to be hot enough to sizzle as soon as the meat goes in and you cook it just long enough to seal the meat and see the flour coating to start to colour. Transfer the meat then to the baking tray and cook in the oven, it should take roughly 25 minutes.

It’s that simple, just serve! For a southern style feast I like to dish it up with more hot sauce, corn on the cob and a good number of pickles.

Variations- play with heat levels by adding more chilli and paprika to the spice mix or add some oats or linseeds to the dry mix for some texture. You could use legs/thighs etc however if you are points or calorie counting then you need to account for this due to higher fat content. The coating also works really well on cauliflower for the veggies amoung us-just cut up the florets and dip in the egg mix (don’t marinate) then roll in flour and bake at 180 for about 20 minutes.

Salt Masters

salt header

If you have an interest in cooking and don’t live under a stone, chances are that you’ve heard recent buzzing about Himalayan Salt- the pretty pink sensation coming to table tops and bathtubs near you!!!

You may well ask why I care about this and I will give you two reasons. The first is, rather obviously, dinner. Salt is one of the most widely used and massively misunderstood components of a decent meal and if you hadn’t noticed yet, I do like a decent meal. The second is that I’m an Essex girl, and if I have to live with the constant barrage of dubious Dad-jokes and stereotypes associated with my region then I shall take my revenge by constantly shouting about some of the really good people, businesses and products that come from Essex too.

Enter Salt Masters, providing you with oodles of Himalayan Salt products from their base in sunny Romford, just up the A12 from this food fan. You can have a check of their lovely website here  and will see all kinds of products ranging from culinary salt to cooking blocks to bath salts to therapeutic lamps and bricks, and back again. I’d like to talk about their culinary salt for a little while.

So what’s the buzz, it’s just salt, right? We-ll, sort of right. In general terms when we say ‘Salt’ we mean sodium chloride, NaCl for those of us that didn’t bunk off chemistry GCSE, and in the loosest way all table salt is the same in that it mostly contains sodium chloride (usually well over 90%). The origin of Himalayan salt, mostly in the Punjab foothills, gives it a unique mineral profile of additional trace compounds and rosy colouration which makes it stand out from many other culinary rock salts. Salt Masters salt is mined without explosives and processed without additional flavour enhancers or anti-caking agents making the product that ends up at your letter box is pure and pink and unadulterated, right from the source.

heart salt

Coarse ground Himalayan pink salt from Salt Masters

You have to take a moment to note that as condiments go, this stuff is very pretty and makes an eye catching filler for your grinder or salt pig- it is has a particularly pleasing look when mixed with dried rosemary leaves  in a clear grinder. The coarse ground culinary salt is great to use as an abrasive when mashing up herbs or spices to make rubs and marinades, much as the way you might use traditional rock salt or sea salt. The fine ground salt will also make a pretty spectacular glass-rim garnish for the tequila fans amoung us.

I think the most striking difference I have found in using the Salt Masters culinary salt though is that it tastes, er, really salty…….That sounds like a daft thing to say as what else would it taste of? But this strength of flavour means you really don’t need to use that much of it to enhance your cooking. Using less is something of a double win as although you do need an amount of salt in your diet, there are numerous medical concerns with consuming too much, and when you don’t need to use as much your stash lasts longer and is effectively cheaper! I have found the pink Salt Masters salt especially effective in sweet dishes to enhance rich desserts that could be potentially sickly otherwise and would recommenced this salt in particular for salted caramel or dark chocolate recipes- I will be trying some in a chocolate fondant the next time we have dinner guests. Below is a really easy salted chocolate fudge recipe which works wonderfully with this salt and is a perfect pick me up with a cup of tea or an indulgent movie night treat. As this fudge uses chocolate to set you don’t need to fuss about with endless boiling or sugar thermometers, you just need a good saucepan and a spare fifteen minutes.

Check out the full Salt Masters site here with free delivery on everything over £50!

Pink-Salted Chocolate Fudge


4″x6″ rectangular baking tin
Greaseproof paper
Silicone backed spoon

100g unsalted butter
200g dark chocolate (75% cocoa solids)
1 can condensed milk
230g soft dark brown sugar
1/2 tsp vanilla extract
1/4 tsp fine ground Salt Masters Himalayan Salt
1/2 tsp coarse Salt Masters Himalayan Salt

Line your tin with greaseproof paper and set aside, then break your chocolate up into pieces. Pleeeeeeeeease don’t use cheap cooking chocolate for this recipe invest in a couple of decent, high cocoa content bars! I particularly like the fair trade 80% dark chocolate from Co-op.
Melt the butter in a reasonably sturdy pan then take off the heat and stir in the condensed milk, then the brown sugar. When thoroughly mixed, return to the heat until it just starts to bubble. Start to stir now (don’t use a wooden spoon) and maintain a low, steady simmer for 2 minutes.
Take the pan off the heat and add the fine salt, vanilla extract and the chocolate, stirring until the chocolate is thoroughly melted and combined with the sugar mix.
Return to the heat until it just starts to simmer again then take the pan off, stir quickly once more then pour the mixture into your tin. If you have a silicon spoon use this to level the top or simply give the pan a good wiggle to distribute the fudge out evenly.

Set aside on a heat proof surface for 2 hours then scatter the coarse salt evenly over the top. The fudge will take over night at room temperature or 2-3 hours in the fridge to set fully, do it at room temperature if possible as the set will be better.
Cut into pieces with a sharp knife and serve or gift as you wish, it will keep in an air tight container for a couple of weeks, if you can resist it for that long!




*this post has been sponsored by Himalayan Salt Masters and I was gifted two bags of their salt for this purpose, however I would assure you that I would never recommend products or services with anything but my genuine opinion.