Every time I eat Greek food I think about Kristin’s mom and stepdad taking us to Chicago to eat at Greek Islands. As a sixteen-year-old, any trip to the big city was amazing, but my first trip to Chicago’s Greektown was especially memorable. Friday night traffic was terrible (and a little exciting), the restaurant was packed, the menu was filled with dishes I had never heard of, much less eaten, and we started the meal with flaming cheese. How could that not leave an impression?

After moving to Chicago after college, I ate in Greektown frequently, usually with a big group of friends. Greek food is perfect for groups. Everyone can find a dish they like, yet few people cook Greek food at home. I’ve been experimenting over the past couple years with some of my Greek restaurant favorites. This recipe was my first try at moussaka. Although I managed to forget to add the cinnamon to the sauce, it still turned out great. I paired it with fresh green beans, but a tossed salad with feta and olives would have been even better. After this success, I may even be up for setting a plate of saganaki aflame. Opa!

Hearty Moussaka with Low-fat White Sauce
adapted from Bon Appétit, February 1998

Serves 8

olive oil spray (or olive oil)
1 or 2 eggplants (1 1/2 lb/680 g total), peeled, cut in half lengthwise, then crosswise into 1/2-inch slices
1 1/2 lb (680 g) zucchini, trimmed and cut into 1/4-inch-thick rounds
1 lb (450 g) red-skinned potatoes, cut into 1/4-inch-thick rounds
1 teaspoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 teaspoons dried oregano
1 lb (450 g) lean ground beef (sirloin or ground round)
1 x 28 oz (800 g) can whole tomatoes in juice
3 tablespoons tomato paste
1/4 cup (25 g) plain dry white breadcrumbs
1/4 teaspoon ground cinnamon
3 cups (700 ml) low-fat white sauce (see below)
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 425°F (220°C). Spray 2 large baking sheets with olive oil spray or brush with olive oil. Arrange the eggplant slices and half of the zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange the potato rounds and remaining zucchini, overlapping slightly, on the second baking sheet. Spray the vegetables generously with olive oil spray or brush with olive oil. Sprinkle the vegetables with salt and pepper. Bake the vegetables until tender and beginning to brown, about 40 minutes. Remove from the oven and cool. Reduce the oven temperature to 375°F (190°C).

Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the onion and garlic and saute until the onion for about 7 minutes, until tender, adding 1 to 2 tablespoons of water if the mixture seems dry. Stir in the oregano. Add the beef and saute until brown, breaking it up with back of spoon. Add the tomatoes with their juices and the tomato paste, breaking up tomatoes with the back of the spoon. Simmer for about 15 minutes, until the mixture thickens slightly. Season to taste with salt and pepper. Remove from the heat and mix in the cinnamon.

Spray or brush a 13 x 9 x 2-inch glass baking dish with olive oil spray. Sprinkle the breadcrumbs over the bottom of the dish. Arrange the potatoes in the prepared dish. Spoon half of the beef mixture over. Arrange the eggplant slices over. Spoon the remaining beef mixture over. Top with all of the zucchini, overlapping slightly if necessary.

Pour warm low-fat white sauce over the moussaka. Sprinkle 2 tablespoons of cheese on top. Bake until the top is golden brown, about 55 minutes. Let stand for 15 minutes. Cut into squares and serve.

Low-fat White Sauce

Makes 3 cups (720 ml)

6 tablespoons all purpose flour
3 cups (720 ml) low-fat milk
1/4 teaspoon ground nutmeg
1/3 cup (30 g) grated Parmesan cheese
1 large egg, beaten
1 teaspoon butter
salt and freshly ground black pepper

Whisk the flour in a heavy medium saucepan to remove any lumps. Gradually add 1 cup (240 ml) of milk, whisking until smooth. Add the remaining 2 cups (480 ml) of milk and nutmeg. Whisk over a medium heat for about 10 minutes, until the mixture thickens and boils. Remove from the heat. Whisk in the Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

Last month I mentioned that I grew up in Texas, so it probably won’t surprise you that Tex-Mex food is my choice of comfort food. And nothing is more Tex Mex (or more comforting) than a steaming hot plate of cheesy, slightly spicy enchiladas. I’ve made quite a few different enchiladas recipes over the years, some with chicken, some with cheese, some red, some white, some green, but my most recent batch of sour cream chicken enchiladas may be my best rendition yet. It also happens to be one of the easier versions that I’ve made.

Easy Sour Cream Chicken Enchiladas
adapted from www.foodgeeks.com

Serves 4

3 cups (700 ml) water
4 boneless, skinless chicken breasts
1 teaspoon salt
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1 large onion, diced
1/4 cup (60 ml) vegetable oil
12 corn tortillas
1/4 cup (55 g) butter
1/4 cup (30 g) flour
1 x 4-oz (110-g) can diced green chilies
1 cup (225 g) sour cream
1/2 lb (225 g) Monterey jack cheese, shredded
toppings: chopped cilantro, diced avocado, salsa

In a large saucepan, bring the water, chicken, salt, carrot, celery, and half of the onion to a boil. The water should cover the chicken by about a 1/2 inch; add more water if necessary. Reduce the heat and simmer until the chicken is just cooked through. Pour the chicken and vegetables through a strainer, reserving the broth. Set aside 2 cups (480 ml) of the broth, to be used for the sauce. The remaining broth can be frozen for later use. Discard the cooked vegetables. Cool the chicken, then shred it into pieces.

In a small frying pan, heat the vegetable oil. Fry each tortilla in the hot oil, about 30 seconds per side. Let the tortillas drain on a paper towel-covered paper grocery bag.

In a large saucepan (I use the same pan I cooked the chicken in), melt the butter. Whisk in the flour and cook for 1 to 2 minutes, whisking frequently. Do not let the roux brown, but it should bubble. Whisk in the broth and bring to a boil. Lower the heat and stir in the green chilies and sour cream. Cook the sauce until it’s smooth and creamy.

Lightly grease a 13 x 9-inch baking dish. Spread 1 cup (240 ml) of sauce over the pan. Fill each tortilla with a couple tablespoons each of chicken, cheese, and the remaining onion. Roll up each tortilla and place seam side down in the prepared pan. Top with the remaining sauce and cheese and bake at 425°F (220°C) for 20 to 25 minutes, until bubbly. Serve with chopped cilantro, diced avocado, and salsa.

***

Baked Acorn Squash

Serves 2

acorn squash, or other winter squash
olive oil or butter
salt and freshly ground black pepper

Preheat the oven to 425°F (220°C). Cut the squash in half, then scoop out the seeds and membrane. (I like to use a grapefruit spoon for this task.) Place the squash skin side down in a small roasting pan. Drizzle the squash with olive oil or place a pat of butter in the hollow of each, then sprinkle with salt and pepper. Tightly cover the roasting pan with aluminum foil, then roast for 45 to 55 minutes, until the squash is tender. You may want to add 1/4 cup (60 ml) of water to the bottom of the pan to speed the cooking or when the squash is very large.

In the US, it’s the day after Thanksgiving today — which means it’s also now officially Christmastime! So I won’t waste any time giving you this cookie recipe, an adaptation of my favorite oatmeal chocolate chip cookies, but this time with a festive twist to them with the brandied cranberries. For any Black Friday shoppers, a couple of these cookies and a cup of coffee would keep you going through the afternoon sales. For anyone else, do you really need an excuse to eat a cookie like this? A few weeks ago, when I told a friend that I was going to make these, she said they sounded like the perfect Christmas cookie, but I said I couldn’t wait that long to make them. Any recent Thanksgiving excesses aside, you shouldn’t either.

Avoca’s Shepherd’s Pie
adapted from Avoca Café Cookbook

Serves 6

You can prepare the shepherd’s pie in advance, leave it to cool and reheat it later, although it will need more time in the oven (40 minutes instead of 20). For my family of four, I like to divide the pie into 4 individual gratin dishes and 4 ramekins for the kids’ portions, which makes enough for two dinners. This way, I can cook the second batch fresh on the day, as opposed to reheating one big casserole dish.

for the pie:
1 onion, roughly chopped
2 tablespoons vegetable oil
2 lb (900 g) minced beef (you could also use ground turkey for a leaner version)
3 tablespoons Worcestershire sauce
2 sprigs of thyme (or 1/2 teaspoon dried)
1 teaspoon tomato puree
3 carrots, diced
1 3/4 cups (400 ml) chicken stock
salt and freshly ground black pepper
chopped fresh parsley, to garnish

for the potato topping:
3 lb (1.4 kg) potatoes, peeled and cut into chunks
1 cup (240 ml) whole milk or cream
1/2 cup (110 g) butter
salt and freshly ground black pepper

Preheat the oven to 350°F (180°C).

In a large pan, gently sauté the onion in the vegetable oil for about 10 minutes, until soft but not brown. Add the mince a little at a time and cook until browned. Add the Worcestershire, thyme, tomato puree, carrots, stock and some salt and pepper. Cook on a low heat for 50 minutes, then transfer to a large casserole or pie dish or individual gratin dishes, ready for the mashed potato topping.

Meanwhile, cook the potatoes in boiling salted water until tender. Drain well, then return to the pot and add the cream, butter and salt and pepper to taste. Mash well, then taste and adjust the seasoning if necessary.

Cover the mince mixture with the mashed potato. Run the tines of a fork along the potato topping (this will help it to brown). Bake in the preheated oven for 20 minutes, or until the potato is nicely browned and the pie filling is bubbling. Garnish with chopped parsley and serve.

***

Brandied Cranberry, White Chocolate, Pecan and Oatmeal Cookies

Makes about 16 cookies

You can make these cookies without the brandy if you prefer.

3/4 cup (100 g) dried cranberries
1/3 cup (80 ml) brandy
2 cups (240 g) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, melted and slightly cooled
1 cup (170 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
3/4 cup (150 g) white chocolate, roughly chopped
1/2 cup (50 g) pecans, roughly chopped
1 cup (80 g) porridge oats

Put the dried cranberries in a wide, shallow bowl and add the brandy, making sure all the cranberries are covered with brandy (you may need to add a bit more). Cover and place in the fridge. Allow the cranberries to soak for at least 1 hour. Place a colander over a bowl and strain the cranberries, reserving 1 1/2 teaspoons of the brandy. Set both aside.

Preheat the oven to 325°F (160°C). Grease 2 cookie sheets or line them with parchment paper or silicone baking mats.

Sift together the flour, baking soda, and salt and set aside. In a medium bowl, cream together the melted butter and brown and granulated sugars until well blended. Beat in the reserved 1 1/2 teaspoons of brandy, the vanilla, egg, and egg yolk, mixing until light and creamy. Mix in the sifted ingredients, working until just blended. Stir in the cranberries, white chocolate, pecans and oats by hand, using a wooden spoon. Chill the dough in the refrigerator for 30 minutes to 1 hour. Use a table knife to scoop and press the dough into 1/4-cup measuring scoops (or roll 90 g of dough into a ball for 1 cookie), and place the mounds onto the prepared cookie sheets. The cookies should be 3 inches apart.

Bake the cookies for 15 to 20 minutes, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Earlier this year, I was working on a cookbook and came to realize that there are just some things that I’m probably never going to cook — things like wood pigeon, pheasant, partridge or oxtail. I completely skip over the chapters on feathered game and furred game in the Jamie at Home cookbook. And even though I’ll now eat both white and black pudding (aka blood sausage), I won’t touch things like tripe or kidneys and I couldn’t bring myself to try haggis when I was in Edinburgh several years ago. For this Yank, raised on peanut butter and jelly sandwiches, I’m not terribly adventurous when it comes to food; pâté is the closet I get to eating offal. I’m just glad I didn’t dismiss this recipe out of hand when I first came across it last year, seeing as how it calls for rabbit. Lucky for me, Nigel Slater also explicitly said you could substitute chicken, otherwise I would never have tried what is now my favorite autumn casserole. But if you want to make it with rabbit, go right ahead. Just don’t ask me over to dinner.

Chicken, Sausage and Apple Casserole
adapted from Nigel Slater in The Observer

Serves 6

3 tablespoons olive oil
6 boneless chicken breasts (though you could use other bone-in chicken pieces if you prefer)
6 to 8 good-quality sausages
2 large onions, roughly chopped
4 dessert apples (such as Granny Smith, McIntosh, Cox’s Orange Pippin or Braeburn), peeled, cored and chopped
3 sprigs rosemary, chopped
2 tablespoons flour
2 bay leaves
salt and freshly ground black pepper
2 1/4 cups (540 ml) apple cider or juice, chicken stock or, at a push, water
1/4 cup (60 ml) brandy (optional)
2 x 14-oz (400-g) cans of cannellini, flageolet or haricot beans
3 tablespoons double cream (optional)
1 tablespoon cider vinegar (or more to taste)
crusty bread, to serve

Heat the olive oil in a large stockpot. Add the chicken breasts and sausages and let them brown nicely on all sides.

Remove the meat to a plate and add the onions to the pan. Let them soften without coloring, about 10 minutes. Add the apple, allowing it to color on all sides, adding more oil if necessary. Stir in the chopped rosemary, flour, bay leaves, salt and pepper, then the cider/juice or stock and brandy, if using. Let the liquid bubble for a couple of minutes, stirring to dissolve any crusty bits from the bottom of the pot. Stir in the drained, cooked beans. Add the chicken and sausage back to the pot, nestling them down into the liquid as much as possible.

Bring to the boil, then reduce the heat and simmer for 45 minutes to 1 hour, covered. Check the meat is tender, then stir in the cream if you are using it and the cider vinegar. The sauce should be quite sweet, but if it’s too much so, reduce it by stirring in more cider vinegar. Check the seasoning, adding more salt, pepper, and cider vinegar as necessary. Serve in shallow bowls, with plenty of good crusty bread to mop up the sauce.

***

Berries with Maple Cream
adapted from Every Day with Rachel Ray

Serves 8

Bon Appétit has a similar version of this, using frozen maple cream. I’d still like to try the Bon Appétit recipe someday, since it doesn’t require an ice cream maker, but this version is much faster and easier if you want a quick treat.

1 cup (240 ml) heavy cream
4 tablespoons maple syrup
3 cups (1 lb) assorted fresh or frozen berries (blueberries, raspberries, blackberries)
zest of 1 lemon or orange

In a large bowl, beat the cream until soft peaks form. Add the maple syrup and beat until the cream holds stiff peaks. Set aside. In another bowl, toss the berries with the lemon zest. Divide among 8 bowls and top with the maple cream.

I’ll admit, I’m a bit of a Rick Bayless groupie. I love that he cooks food that tastes like what I ate while I lived in Oaxaca. I love that he lives in the same neighborhood and attended the same yoga studio that I did while I lived in Chicago. I love that he was one of the chefs who put Chicago on the map as a food destination. And I love that his restaurants Topolobampo and Frontera Grill live up to their hype. There are definitely some things about him that I don’t love, though. His role as a Burger King spokesperson, for example. Or the fact that most of his recipes take well over an hour to prepare and a double column list of ingredients to purchase. And frankly, his daughter’s overacting bothers me so much that I stopped watching his PBS cooking show. But his food always keeps me coming back for more. You may have noticed that Kristin is also a fan. We both pull a lot of recipes from his Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series “Mexico One Plate at a Time”)cookbook. Tonight’s casserole is from his Julia Child Cookbook of the Year award winner, Rick Bayless’s Mexican Kitchen. I’ve made it so often, the book automatically opens to the chipotle and tomato sauce-flecked pages of this recipe.

I always serve this casserole with black beans and plain yogurt to cut the spicy sauce and round out the flavors of the vegetables. Canned black beans are fine in a pinch or, if you have a bit more time, last month’s slow cooker version is even better.

Layered Tortilla-Tomato Casserole with Greens and Melted Cheese
Adapted from Rick Bayless’s Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Serves 6 as a main dish

for the sauce:
6 garlic cloves
3 lb (1.4 kg) ripe plum tomatoes (about 15)
2 to 4 chipotle chiles en adobo (depending on your spice preference)
2 tablespoons plus 1/2 cup (120 ml) vegetable oil
salt, about 1 1/2 teaspoons

for the casserole:
10 oz (280 g) spinach
2 small or 1 medium zucchini, cut into 1/4-inch dice
1 ear of corn, husked, kernels cut from the cob (or 1 cup frozen corn kernels, defrosted)
8 oz (225 g) shredded Monterey Jack or Chihuahua cheese
12 corn tortillas
fresh cilantro, for garnish

For the sauce: Roast the unpeeled garlic on a heavy griddle or cast iron skillet, turning occasionally, until soft, about 10 to 15 minutes. They should blacken in spots. Cool and peel. Roast the tomatoes on a baking sheet under a very hot broiler until blacked on one side, about 6 minutes. Turn the tomatoes over and roast the other side. Cool, then peel. In a food processor or blender, process the tomatoes, chiles, and garlic to a medium-fine puree. You may need to do this in two batches depending on the size of your processor.

Heat 2 tablespoons of oil in a medium to large pot (4 quarts) with tall sides. Once the oil is hot, add the tomato puree and cook for 8 to 10 minutes, stirring frequently as it sears and thickens. Taste and season with salt, usually 1 teaspoon.

For the vegetables: In a vegetable steamer, steam the spinach, covered, until tender, about 3 minutes. Immediately spread onto a baking sheet to cool, then chop roughly. Steam the zucchini until just tender, about 4 minutes, then spread out to cool. Sprinkle the vegetables with 1/4 teaspoon salt.

For the tortillas: Pour the remaining 1/2 cup (120 ml) of the oil into a small skillet and set over a medium heat. Cover a paper grocery bag with a few layers of paper towels. Quick-fry the tortillas one at a time for a few seconds per side in the hot oil to soften them. Drain the tortillas on a single layer on the paper towels, blotting off any excess oil. Cut them in half.

To assemble: Preheat the oven to 350°F (180°C). Lightly grease a large casserole dish or 11 x 7-inch baking dish. Spread a thin layer of sauce over the bottom, then lay out 6 tortilla halves in a single layer, covering as much of the sauce as possible. Spread on the greens, then 1 cup (240 ml) of sauce, then 1/2 cup of the cheese. Top with another 6 tortilla halves. Spread on the corn and the same amount of sauce and cheese. Top with a third layer of 6 tortilla halves, the zucchini and sauce and cheese. Top with the remaining tortilla halves, sauce and cheese.

Cover lightly with foil and bake for 25 minutes.Uncover and bake for an additional 10 to 15 minutes, until bubbly and golden. Let stand for 5 to 10 minutes before cutting. Sprinkle with cilantro and serve hot.

We’re excited to announce our first giveaway at Dinner du Jour! Thanks to Gill & Macmillan, I have a copy of From Brenda’s Kitchen: 100 Favourite Recipes by Brenda Costigan to give away* to a reader.

Brenda Costigan is one of Ireland’s most renowned cookery writers. A weekly food columnist for the Sunday Independent Life magazine, she has also written three other bestselling cookbooks. This book, written with busy families in mind and suitable for cooks of all abilities, features some of the most popular recipes from her column as well as many new favorites.

To be in with a chance of winning From Brenda’s Kitchen: 100 Favourite Recipes, just leave a comment in this post telling us what some of your favorite recipes are. The competition will close at 12:00 (Irish time) on Monday, November 9th and a winner will be chosen randomly from the comments.

Casserole Provençale
adapted from From Brenda’s Kitchen: 100 Favourite Recipes by Brenda Costigan

Serves 5 to 6

Brenda says you shouldn’t hold back on the olives, as they give a wonderful flavor to the finished dish. It’s also preferable to use fresh herbs rather than dried here.

for the marinade:
1 1/4 cups (300 ml) red wine
1/4 cup (60 ml) brandy (optional)
sprigs of fresh thyme
sprigs of fresh rosemary
2 bay leaves
2 cloves garlic, chopped
salt and freshly ground black pepper

for the casserole:
2 1/4 lb (1 kg) stewing beef, cut into generous bite-sized chunks
4 tablespoons olive oil
1 rounded tablespoon flour
7 oz (200 g) rashers or bacon, chopped (Brenda likes to use smoked rashers/bacon)
2 large onions, sliced
2 cloves garlic, chopped
6 oz (170 g) button mushrooms, halved
2 large carrots, peeled and sliced
3 to 5 oz (75 to 150 g) pitted black or green olives
1 x 14-oz (400-g) can of chopped tomatoes
1 3/4 cups (400 ml) hot beef stock
salt and freshly ground black pepper

Put all the marinade ingredients into a bowl and stir well to combine. Add in the beef and mix well. Cover with clingfilm and allow to marinate in the fridge for a few hours. Stir once or twice if you think of it.

Preheat the oven to 325°F (160°C).

Lift the meat out of the marinade with a slotted spoon (keep the marinade). Pat the meat dry with paper towels and fry in small batches until browned in the olive oil, then transfer to a casserole or heavy saucepan. Add the flour to the browned meat and toss together. Fry the rashers until golden and add to the meat.

Lightly brown the onions in the pan. Add the garlic and then the mushrooms, then add this onion mixture to the casserole. Add the carrots, olives and tomatoes to the casserole.

Pour the marinade, including the herbs, into the pan the meat etc. was browned in and bring to the boil, making sure to scrape up all the bits on the bottom of the pan. Boil for 1 to 2 minutes to reduce the amount of liquid a bit and to intensify the flavor. Add the beef stock and simmer for a few minutes to heat it up, then pour the hot liquid directly into the casserole. The liquid should just about cover the meat and vegetables. Add very little salt, if any, because the rashers and olives are already salty. Add freshly ground black pepper and stir everything together. If necessary to make the lid fit more snugly, cover the casserole with a layer of baking parchment or tinfoil, then put on the lid (this helps to prevent evaporation).

Cook in the oven for 2 1/2 to 3 hours, or until the meat is really tender. Discard the sprigs of fresh herbs before serving. Serve with mashed potatoes or boiled potatoes and a green vegetable of your choice.

***

Crunchy Chocolate Bakewell Tart
adapted from From Brenda’s Kitchen: 100 Favourite Recipes by Brenda Costigan

Serves 8

Brenda says this tart is one of her favorites — rich and moist, it keeps for up to 2 weeks. Brenda has used a base of crushed digestives and butter instead of the more traditional pastry base. For a touch of luxury, serve the tart with the fruits of the forest sauce (or 12 oz (340 g) mixed fresh summer berries) and some whipped cream.

Note: If the baking tin sizes recommended here aren’t adhered to, the cakes may be thicker (if smaller) or thinner (if larger), which can affect the cooking times.

for the crushed biscuit base:
7 oz (200 g) digestive biscuits, crushed (or you can substitute graham crackers)
1/2 cup (110 g) butter, melted

for the filling:
4 to 5 tablespoons blackcurrant jam, softened (not fridge cold)
3/4 cup (170 g) butter, softened
3/4 cup (150 g) sugar
3 large eggs
1/2 teaspoon almond extract
3 1/2 oz (100 g) chopped blanched almonds
3 1/2 oz (100 g) ground almonds
5 oz (150 g) dark chocolate, melted and partly cooled
small handful of flaked almonds

for the fruits of the forest sauce:
juice of 1 large orange
12 oz (340 g) frozen fruits of the forest or summer fruits
1/4 to 1/3 cup (50 to 75 g) sugar
1 heaped teaspoon cornflour

3/4 cup (175 ml) lightly sweetened whipped cream, to serve

You will also need a springform tin 9 inches in diameter

Preheat the oven to 375°F (190°C).

To make the biscuit base, mix the crushed biscuits and melted butter together and spread in an even layer over the base of the tin, pressing the mixture down firmly. Bake in the oven for about 5 minutes, just to lightly crisp the biscuits. There will be no change in the appearance. Stand the tin on a wire tray to cool while you prepare the filling.

Reduce the oven to 325°F (170°C).

To make the filling, place the jam in a small bowl and stir briskly with a spoon in order to make it looser and more spreadable. Spread the jam carefully in a thin layer over the cooled biscuit base, leaving a 1-inch margin all the way around. This is to ensure that the jam doesn’t ooze out at the edges and get too highly baked on the sides, spoiling the appearance of the finished cake.

Beat the butter and sugar together in a bowl until soft. Add in the eggs, one at a time, and almond extract and beat well. Mix together the chopped almonds and the ground almonds and stir into the butter/sugar mixture, then stir the melted chocolate through. Pour into the tin over the biscuit base and scatter the flaked almonds over the surface.

Bake for about 40 minutes –- start at the higher temperature and lower if halfway through if the tart is cooking too quickly. It’s ready when the almond mixture has become set on the outside but is still slightly wobbly in the center. Stand the tin on a wire tray for about 15 minutes to allow it to cool. With a sharp knife, loosen the edges, then release the spring clip sides of the tin and leave the tart to cool completely.

To make the sauce, put the orange juice and frozen berries into a saucepan. Cook gently to thaw, then add the sugar and stir to dissolve. Blend the cornflour with a dribble of water and some of the hot liquid from the saucepan. Mix well, then stir the cornflour mixture into the berries in the saucepan. Bring to the boil, stirring to thicken. If a thicker consistency is required, more cornflour can be added (in the same way). Taste for sweetness.

To serve, carefully slide the tart off the base of the tin onto a serving plate. Serve each slice topped with the fruits of the forest sauce (or fresh berries) and some whipped cream.

*In the interests of full disclosure, I was involved with the production of this book and the publishers, Gill & Macmillan, generously gave me a copy to give away here.