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Often for an occasion like New Year’s Eve you want to push the boat a little and create a dessert that gets talked about for weeks after. This dessert I first saw created in Amsterdam at The Grand Hotel Krasnapolsky, by an outrageously good (but crazy) pastry chef called Jacque. At the Krasnapolsky we use to serve it topped with an ultra thin layer of gold leaf (yes real gold). Now I’m not suggesting you push the boat out that far, but this dessert is still bound to get you some golden comments.

4 Tbsp brandy
350 grams Dark unsweetened chocolate (70% cocoa solids minimum)
100 grams Best quality white chocolate
4 Tbsp liquid glucose
430 ml double cream
100 grams of crushed plain chocolate biscuits
100 grams of mixed cashews, almonds & walnuts
1 Tbsp clear honey
Cocoa powder for dusting
2 punnets fresh cherries, stoned
Juice of 2 lemons
2 Tbsp Gin

1. Lightly brush vegetable oil on bottom & sides of a 9” flan tin (one with removable bottom). Now line the bottom with a circle of parchment.
2. Sprinkle the crush plain chocolate biscuits on the base of the flan case, then dust lightly with cocoa powder.
3. Next melt the dark and white chocolate in separate bowls over hot water (turn the heat off as soon as the water begins to simmer. Once the chocolate is completely melted then remove from the heat. and add the glucose and brandy into the dark chocolate, stirring until the chocolate is smooth again.
4. In a separate cold bowl whip the cream until it is slightly thickened. Gradually stir 3/4 of the cream into the dark chocolate mix, a little at a time.
5. Stir the final 1/4 into the white chocolate, again it is important do this gradually, so the chocolate does not split.
6. Once all the cream is all incorporated then spoon 1/3 of the dark mix onto the chocolate biscuit crumbs. Pour a half of the white chocolate on top. Taking a clean skewer and swirl around the white chocolate to give that marble effect.
7. Pour the second 1/3 of the dark chocolate into the flan case and then repeat with the second half of the white chocolate and swirl again. Finally pour the last 1/3 of the dark chocolate and tap the side of the flan case.
8. Put the torte away to cool down, in the mean time toss the honey into the Almonds,walnuts, cashews then roast the nuts until they are glazed by the honey, they allow them to cool.
9. Put the stoned cherries into a non-stick or stainless saucepan, then add the lemon juice and gin and cook on a medium heat for 10 minutes, then cool.
10. Carefully place the nut mix onto the torte then return to the fridge.
11. Allow the torte 12 hours to set properly before serving with the warmed sour cherry compote.

Chef’s Tip
Use a heavy sharp knife to cut the torte into portions, wipe off the knife between cuts, using a wet paper towel to achieve clean looking cuts.

I haven’t used cod before in this column simply because its not easy to buy really fresh cod at supermarkets plus its quite expensive. As I have mentioned before centralized warehouse storage slows up the delivery off fresh seafood to supermarkets. Look for skin that still has an iradesant sheen and cod fillets that looks firm not flabby. If the cod has lain on ice too long the flavour has often leached out and the texture looks almost “cooked”. Try to buy portions from the head end so they are thicker & remember fresh fish has very little “fishy smell”.

4 x 175 grams chunky cod pieces
1 tin (300gr) original mushy peas
100g frozen peas
3 dozen small mint leaves finely chopped
100ml water
750 grams peeled maris piper potatoes
4 cloves garlic unpeeled
60 gram unsalted butter
30 ml milk
200 ml fresh tomato & basil sauce
1 tbsp olive oil

1. In a non-stick saucepan bring water to the boil then add the mint leaves, allow to boil for 2-3 minutes then add the frozen peas and cook until tender then drain.
2. Stir in the mushy peas and puree the mix in your food processor, briefly. Check the seasoning and add a little salt if needed.
3. Cut the peeled potatoes into even sized pieces and cover with cold water in a large saucepan together with the garlic. Bring the water to the boil add salt, and then simmer until the potatoes are tender.
4. Drain well, remove the garlic and return the potatoes to the saucepan, now place on a low heat and stir for 2-3 minutes to dry out the potatoes. Remove from the heat and mash the potatoes well before adding the butter* or milk (reserve 20 grams of butter for the cod). Cover the saucepan with a lid to keep warm.
5. Puree the Tomato sauce so that is very smooth, then heat in a small non-stick saucepan.
6. Whisk in 10 grams of butter then keep sauce warm on a low heat.
7. Preheat oven to 190 C (gas mark 5)
8. Heat up the olive oil in a large frying pan then add the cod portions skin side down and also the remaining 10 grams of butter. Cook on a medium high heat until the skin side is nicely browned then transfer the cod to an ovenproof dish turning it skin side up and cook for approximately 8-10 minutes.

To Serve
Use 2 same sized serving spoons to make a neat mound of mash in the centre of each dinner plate.
Top each mound with a cod portion skin side up. Carefully spoon some sauce around the mash then make a neat small mound of mushy peas on top of the cod & serve.

Chef Tips
*For smoother mashed potatoes always mash them before adding any butter or milk. Try practicing making the mash and then the mushy peas as neat as possible by using two same size wet spoons, passing the food between the spoons to shape it…..in the business we call this shape a quenelle, whatever the food.