Method
Preheat the oven to 180°C/fan 160°C/gas 4. Lightly butter and line a 2 litre loaf tin. In a large bowl use an electric whisk to beat the butter and sugar until light and fluffy. Gradually add the eggs, beating all the time. Sift in the flour, bicarbonate of soda and a pinch of salt. Beat well, then gradually add the milk. Fold the bananas into the mixture with the chopped chocolate. Spoon the mixture into the loaf tin and level the top.
Once in the oven your cake should rise considerably but not flow over the sides. Bake for 30 mins at 160 reduce temperature to 155 for fifteen minutes then reduce again to 150 for another 15. After one hour check the cake by opening the door and pulling the tray out without removing completely from the oven. Test the cake with a skewer if it comes out clean it is ready otherwise return to the oven and raise the temp to 155 for another ten minutes and test again. Allow to cool in the tin for at least 20 minutes before turning out on to a cooling rack.

Put 500ml water in a pan and melt the sugar gently stirring constantly. Bring to the boil remove from heat and add the cocoa and chocolate. Using a balloon whisk stir until everything is melted and smooth. Return to the heat and bring to the boil but only just as you see little bubbles appearing on the surface. Immediately remove and place pan in a sink of iced water to cool quickly. Add 50g of chocolate chips for texture if desired. If you have an ice cream maker you can now put the mixture in and churn for 20 mins or until set. Otherwise, pour the mixture into a freezer proof container and freeze for 2 hours. Take the container out of the freezer and stir the mixture up until thick and smooth. Return to the freezer. Repeat the process two more times if possible and leave to freeze overnight.

This recipe is enough for 4 glasses and makes approx. half litre.

75 ml vodka

40 ml cassis

40ml limoncello

150ml tonic

350ml fresh cloudy apple juice

one ice cube in each glass

Let me know if you try it.

6 egg yolks
100g caster sugar
280ml/1/2 pint double cream
100g Hot Chocolates organic dark chocolate

Method
The only pain with this recipe and it is very simple anyone can make it, is that you need a bowl to whip your cream, a bowl to melt your chocolate and a bowl to whip your sugar and eggs. Whip the cream until very soft peaks form. Whip the egg yolks and sugar together until pale and creamy. Melt the chocolate in the microwave gently. Add chocolate to the egg mix and stir in thoroughly. Fold in the cream. Pour into ramekin dishes or whatever dessert dishes you have. You should get 6 generous ramekin dishes full. Put in the fridge to set for a couple of hours. Take out and enjoy!

Method
Set your oven to 110C or 100C if fan assisted. Grease at least 3-4 baking trays with butter. Whip your egg whites until stiff. Add the salt and sugar little by little as you continue to whip. They are ready when they are glossy firm and white. Dollop the mixture on to the trays using a table/large spoon. Don’t worry about shape and size the meringues are going to be gorgeous anyway and those going into the Mess will be lightly crushed. Place in the oven for three hours moving and swapping tray positions after each hour so they are evenly cooked. If you want a less dry meringue bring out after two hours.
Put your chosen fruit into a large pan and add the sugar. Gently bring to a simmer stirring. Cook gently for about five mins until the sugar is dissolved. Take off the heat and drain the fruit reserving the juice. When everything is cool whip the cream until very soft peaks form. Melt the white chocolate in the microwave and gently fold into the whipped cream. Use your best party bowl and crush about 1/3 of the meringues lightly, add the strained fruit and cream and fold in. Put in the fridge until required. Pour the reserved fruit juice into a jug and store in the fridge. When you are ready to serve, dish out the Mess accompanied with the juice poured over the top.