Holiday At Home With These Mediterranean Recipes! | Weekend Kitchen | S4 E6 | Full Episode

Bring the sights, smells, and tastes of your summer holidays back home with these Mediterranean recipes.

On The Menu:
0:00 – 3 Ways To Serve Bruschetta
8:47 – Beetroot Risotto
14:31 – Goats Cheese Balls
19:06 – Lovely Ratatouille With Flaked Cod & Olive Tapenade
28:16 – Cheat’s Tiramisu

First Broadcast: 11 Jul 2020

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So pull up a chair, maybe even a sun lounger, and get ready for brushetta made three ways. Beautiful beetroot and goats cheese ratoto. Quite a showstopper. And ratatouille with fish and tapan. I’ll be making my favorite Italian dessert, tiramisu. Grab your passport. Uh, and I say, let’s get to the med fast. A plate of brisqueta is a beautiful thing. Toasted bread, rubbed with a bit of garlic, maybe some tomato, basil. So, we’re going to take all those bits that we really love and also add to it some variety and make it really impressive. Yeah. And very delicious. And the thing is, the first thing you got to start with is the bread. The bread is all important. And I’m going to ask you for something I never usually ask for, Lisa. Garlic. Yes, please. Can I have two cloves of garlic peeled? Um, cut the bread. Get yourself a grill plate. And the easiest way to make sure your bread is toasted um and it’s grilled, just cut it a little bit on an angle, not too much. Not too thick. You want to keep them quite thin. These should be bite size for me. You can make bigger ones if you want, but these ones we’re going to make into little bite size because we’re going to do different ones, different toppings. Yeah. Little things that that taste good. But the bread is all important. It’s the thing that soaks up all the olive oil and the flavors of the sunshine and that of the med. So, the best way to do it is to take your bread and simply rub the garlic clove on the bread. So, what it does, it just gives it a whisper. Could you pass me the olive oil, please, lovely Lisa? I can. Um, and that then I’m going to toast those. Um, we’re going to make different brisketas. Mhm. One I’m going to do is with some um grilled corettes, grilled corettes. And I’m going to add to that some um ricotta and some lemon and bit of chili. And you’re going to put mint on that as well, aren’t you? Insisting upon your mint and ricotta. You let our bread just slowly toast away. Um and let it dry. And then some tomatoes. I think with uh brusquetto, you’ve got to have a tomato, don’t you? Yeah, absolutely. Really, really important, a tomato. But there’s a way of getting the best out of a tomato. And that way of getting the best out of a tomato is to cut it, make sure it’s at room temperature. And then when you do cut it, you then put it into a bowl with a little bit of salt. And the salt starts to break down the tomato. And the tomato then becomes a sort of really full of flavor. Whenever we’re making salads at home, we do this first, don’t we? And it really changes. So, even if you’ve got some tomatoes that aren’t particularly um ripe, it really makes them taste beautiful. Whatever you do, don’t put any olive oil on them at the moment because it it stops them from really becoming lovely and juicy. So, a little bit of salt in your tomatoes and I mean a good pinch actually. Then give it a sort of rustle around and let those sit. And all these brusquetas are all about about getting the things done, the preparation sorted out. So, we’ve got some tomatoes. We know we’re going to use that. We got some herbs in the fridge. We got some parsley and we got some mint and a bit of oregano. Lisa’s got lovely rich lemon and chili and corettes with mint which is for one. She’s going to be lovely. And I’m just going to take a tiny squeeze of this lemon as well. And then we’ve also roasted some garlic, some whole garlics where you take a whole garlic and you take the garlic and you take the top off it. And once it’s been roasted and then what you’ve got inside are these lovely bits of roasted garlic which is all oozy. Look at that. And that’s going to be spread across the top of the brisqueta as well. Absolutely lovely tomato and garlic one. I’ll put that bit of thyme in there. That’ll be very very nice. And now for one which I suppose a little bit more what’s the word? A bit more modern and a bit more more unusual. Um and it’s going to be a bit of cured fish. So, John, I’m just going to take these off the heat now because I think we’re ready to go nicely there with them. I’m going to use mackerel. Um, and I’m going to cure it rather than cooking it. So, I’m going to skin it. You can buy it skin from your your supermarket. Just take the skin off. And mackerel when it’s fresh just flakes itself. It doesn’t it doesn’t sort of hold together very well. So that and then into that I’m just going to I’m going to chop this up a little bit. Just a tiny bit. And do give this a go. Into a bowl goes the mackerel. I think a lot of people can be a little bit funny, you know, with good reason about raw fish. And um it’s quite a good way to to introduce yourself to it, isn’t it? With mackerel and lime because it it it takes on a flavor and it almost cooks in the lime. Well, it does actually cook. I mean, if you consider how you actually cook things, they’re cooked in three different ways. They’re either cooked with heat. Yeah. They’re cooked with salt because you think about salt curing things. Or they’re cooked with acid. So, vinegar, pickling, lime juice, lemon juice does exactly the same thing. So, that’s why this actually the fish itself in reality, the proteins have changed and they actually have cooked, right? So, it’s not really raw and but it is marinated. Um, and to that we’re going to add a little bit of fresh margarm and a little bit of parsley. Could you just chop some parsley on your board because I put fish on my board if that’s all right? You can. I shall chop that for you. Just tear some herbs into your mackerel which has got the lime in there. I’ll get rid of my little board. So, what we’ve got now is what do you call it, Lisa, that I like to have? Well, John, you like to have a little bit of a tasting station where you’ve got everything laid out and then people can take their pieces of bread and build their own brusheta, which is a lovely idea. So, we’re going to put together ours, but what we were saying is all of these things work very well together. So, if you wanted to make it a whole mix and match, you can. You do whatever you want to do. It’s totally up to you. But now, for it to look lovely. So, we mix a couple of boards. And each one now of these boards will have the their own little sort of brusheta world on them. Um, so you’re going to do your little corette one. Um, I’m going to take this uh bit of tomato and I’m going to put the tomatoes on with a little bit of garlic. So a lovely bit of of that roasted garlic and just put that onto our brisket. And roasted garlic’s not ferocious. No. So even you’ll eat it. I will. I really like roasted garlic. It’s very sweet and very very sticky. I like that a lot. And then add that our tomatoes will go across the top. Just smear that garlic over there. And then tomatoes. Just a few sprinkly bits of tomato across the top. And then an extra squeeze of lemon. Could you top that with a little bit of mozzarella across the top of that one if that’s possible? And maybe a little bit of parsley or on the top of this one. Yes. A bit of something herb on there. Definitely a grind of pepper. Um and then this one, the the mackerel one, I’m just going to take a little bit of horseradish and drop some horseradish in there as well. Um so horseradish and mackerel work very very nicely together. And then I’m going to add something which is also quite interesting I think and that is a little bit of goats cheese so that the fish sticks. And the goats cheese is really strong and quite sharp almost as if it’s more lemon. Absolutely delicious. And it works really really nicely. So there. Take that and give those a little bit of pepper. I’m just going to pepper’s next to you my love. hand. And I just want to get a little bit of basil on that. There we go. Wash my hands. And then um I’m going to put a little bit of parsley across the top of each one of those. It’s almost as if you’re doing the finishing touches to your Christmas presents. Just finish them off nicely. Little bit of parsley on that one and that one. But how pretty they all look. I’m just going to turn him so that it looks even prettier. I love a loop. You do love a loop. [Music] Risotto is one of those delicious, comforting dishes and there are so many different ways to make it. Mushroom, prawn, chicken, etc. But they are sort of quite beige and this one is a real pop of color because I’m going to use beetroot. So, into um a pan, I’ve got the heat on and I’m going to add some oil and a little bit of butter and some onions that I’ve chopped. Um and you want a good whack of butter. Yeah. And these are just going to soften nicely on a nice nice heat. While they’re softening, could you get me out of the fridge some beetroot juice, please? Yes. Beetroot juice. And then you’ve got And some stock. Yeah. stock. So, vegetable stock or chicken stock, it doesn’t matter. Um, stock into there and the whole of that beetroot juice, the whole bottle, the whole lot. And then beetroot juice. Yeah. And the thing about rsotto is risotto is simply a rice dish where you have to keep on adding liquid to it. You can’t just pour all the liquid in because as the warm liquid and the rice come together, they make this lovely porridge and as the rice starts to move around, the starch starts to come off it and it thickens itself. But you want the rice to be cooked all the way through to the middle. I’m softening my onions. I’m going to add um just a little bit of um garlic. A little bit of garlic. I’m only going to do one clove. Do you want a a Lisa size glass? John sized glass. Uh for that probably. Um too late. Look at the size of that. It’s the weekend. Let’s be fair. Let’s be fair. It’s the weekend. So, I’m going to grate in my garlic. And with the stock and the beetroot juice, you don’t want it to boil. You want it just to tick away nicely on the heat. It’s just warming it up. My rice, my arbor rice, please. 350 grams of a boreo rice. Yeah. Uh, which is interesting. It’s short grain rice. Uh, you can’t use pudding rice. You’ll have to get ratoto rice. So, what I now want and what I’m looking for before I start adding anything to my rice is a smell. So, you’ve gone from having these lovely sweet onions, then you grate in some garlic and it becomes this lovely of sharp garlic and then that goes softer. And then I’m just going to add a tiny bit more butter actually because what I want to smell and what helps that smell come along is a little bit of butter and the rice becomes almost nutty and toasty and like a biscuit. Yeah. And once you can smell that smell, which we’re almost there on, it’s time to then add the wine. Okay. So, you’re gonna add the wine. What do you want to be done with these little beetroots? Right. So, the other thing that I think Whoa, little bit for me. And that wine’s just going to reduce down. And that adds another layer of beautiful flavor. But you want to cook out the sharp alcohol. Don’t leave that. So what will happen is when you put the wine in or it’ll be almost like lemon sharpness on the back of your throat. What you want to do is when you inhale it, you want it to become more sweet and the sweet sort of biscuit of rice and the wine mixed together. And once it goes softer, we then start the process of adding our beetroot and stock. What I find with rsato, I don’t I think a lot of people are the same, is that it’s all one quite one texture and that annoys me. I want to have different textures when I’m when I’m eating. Um, and so what I do with this is I add cooked beetroot that I cube and put through it. And um, I’m going to do a little goat cheese, fried goats cheese ball. But what stage do you know to add that beetroot juice though? So the wine has pretty much reduced and it’s almost becoming porridge like in in its consistency. The rice is holding together and then you’re making it wet again. Is that right? Yeah. So I’m then going to do ladle at a time and let it simmer. Let it simmer. So it needs to be quite quick. It doesn’t want to be too slow, but it doesn’t want to be over boiled. You don’t want to boil the love out of it as John has told me. So So beetroot you want chopped up. I can see we’ve got taggan as well. We have which is another lovely flavor together. So that’s So you want And you want quite a bit of tagan. That’s lovely. That’s fine. Is that enough? Yeah. And do you want that chopped or just torn? Or you can just tear it because we’re just going to put it in at the end. As soon as your rsotto, as soon as it has absorbed the first ladle of beetroot juice, you just add another ladle. And you keep stirring. And it takes, this does take a while. It takes a good half an hour. A good half an hour. Um, and you want to, you don’t want to do it too quickly because otherwise all of that liquid will absorb, but the rice won’t be cooked. And there is a fine line between being nutty and having a bite to it or being raw and crunchy. Yeah, exactly. So on top of this beetrootto to add a little bit more vibrancy, there’s going to be little deep fried goats cheese balls. They’re optional, but they’re just a really lovely accompaniment for the the sweet beetroot because goats cheese quite quite sharp. Yeah. Um and it’s quite um acidic and it just helps. We got the the pickled beetroot and the pickled the sort of sharpness of the goats cheese. And also just remember that you’re stirring this gently stirring it, making sure it doesn’t get stuck to the bottom of the pan. Making sure that everything gets absorbed nicely. It It’s quite therapeutic, I think, risotto making. Right. Yes. I’m just going to leave that for a second and um you could stir that for me actually. Right. So, I’ve got a soft goats cheese here that I’m just going to roll into little balls. Now, we’re just going to pan them. So, our little balls are going to be put into some flour. And if I was John, I’d have one dry hand and one wet hand. So, coated into in egg like so. and then into breadcrumbs. It is actually very relaxing, isn’t it? I mean, let’s be real about it. It’s, you know, just stir your risotto and drink your wine. So, these need to have a little time to sit in the fridge because if you put them straight into hot oil, what they’ll do is burst quite quickly. So, I’m just going to leave them to set a bit. And I’ve got some here that I made earlier, and they’ll be ready to go. So, so what’s really interesting about this now is that it’s changing into more of a a thicker porridge mixture with less of that rich liquid because it’s it’s taking up all that liquid, but the rice is starting to expand as well. And you the rice is becoming more prominent in the dish. So, I’m going to hand the balls over to you. The balls in your court, John. The balls are in my court. I’ve got a pan with some oil in it. Not too much. Please be very careful when you do it. So, I’m just going to drop these in. And they’re just going to sit and fry. And I’m just going to cook about three at a time or four at a time so the oil doesn’t go too cold. And they do just fizz nicely. Um and they will they will crisp on the outside. And as Lisa say, as long as you put them into the fridge, they won’t explode straight away. Yeah. As long as they’ve got a nice bit of color on them, they’ll be fine. Here we go. Here we are. Look, very nice little sort of just a crusty around the outside. The goats cheese in the middle which is melted and soft. And they’re going to go on top of our lovely rsotto. Yum. Bow. How much grated cheese do you want, Marisa? If we’re using veggie stock and we wanted to keep it all veggie, then you could go forego the the um parmesan. That’s actually absolutely fine. But um we’re going to put a nice couple of handfuls of Parmesan. We want grated Parmesan. Uh we got our tagan. We’ve got hard butter. And we’ve got our garnish, our beetroot. A little bit of beetroot. And And would I season that beetroot with pepper maybe to give it a little bit more of a a or not? You can do that if you want to cuz then it’ be really nice with the pepperiness of the beetroot, wouldn’t it? So, I have nearly cooked this um in real time, but I would say that it does take it does probably take a half a good half an hour. I’ve sped it up for the sake of this. Yeah, I’ll tidy up this and make it all nice and pretty. We are pretty much there with this. So, now it’s time to add all the things that make it beautiful. So, turn the heat off, but keep it on the top. And I’m going to add my cheese. I’m just going to stir through this cheese. And can you pass me the butter now? Mhm. And this butter. I’m going to throw in not all of it. And just beat this butter in or stir it really fast. And what the butter does is just add a richness to it, but also a glossiness. And you see that it becomes really, really lovely and shiny. And so now all that butter and cheese has been taken up. Y. Then goes the beetroot. The chunks of beetroot. Yeah. So that you’ve got that little bit of vinegary sharpness to it and a different texture. You can confetti tumble the taggan in. Okay, so that’s done. Would you like to done? I have to say to you, it is a masterpiece this. It’s something I would never think about cooking. And I just love the smell of the taran and the sharpness of the beetroo, the earthiness that goes with it. Rich cheese and butter and it it’s so unsuspecting but so opulent with just a bit of rice. I think it’s gorgeous. And then just stick those little goats cheese balls. However many you want, Jono. Let’s do three then. Okay. One, two, three. Here we are. I absolutely adore this risotto. And we’re going to start with doing a French ratatouille. And ratatoui has various versions, but we’re going to be using classic ingredients of tomatoes, onions, corettes, and oberines with some peppers and garlic. Yum. I love ratatouille. Right, going to start off with the tomatoes. I am going to use two pots to start off the ratatouille. Uh first one is going to have a nice big gug of olive oil and about six or seven tomatoes in it. The other pot we’re going to be cooking uh corettes and peppers and garlic. Okay, you can do the garlic and the peppers and the corettes. Just chop the tomatoes into quarters or eighs. Decent sized hunks. Um, and they’re going to go into this pan with a little bit of salt and pepper and a good 50 mil of olive oil. A ratatouille with all these fresh vegetables will keep in your fridge for a couple of days. So, you can make the ratatouille up first, but we’re going to make this and then top it with some fish. So, it is our one tray, one pot wonder. Um the thing is though that what we try and get the balance right is the right amount of wet to the right amount of veg and that can sometimes be a bit tricky. It can because if you cook the tomatoes too much then it becomes a bit thick and ucky and you cook them not enough then it doesn’t quite work. So into the pan tomatoes and this is why it’s a summer dish. It’s, you know, it’s one of those dishes that when tomatoes are ripe and wonderful and you have a great big abundance of them. It’s a lovely way to use them, isn’t it? Wonderful way to use them. Um, and you can roast the tomatoes a little bit in the pan with some salt and pepper. And the reason it’s so hot is I really want to scorch the outside to be able to get a bit of color and really what’s it? Eek the flavor out. Is that the right word? bring that the flavor out of it. You’re going to chop up some peppers and some corettes and some garlic which going to go with some fried onion. I am. Oberines to me can be really disappointing. But there’s ways of making them work cuz I love them. You love them. Love them. And so oines aren’t tough. You take a saucepan full of hot water and you drop your oberines into the boil water and you let it sit and you let them cook for about three or four minutes. It’s not a huge amount of time, just enough to be able to to take the edge off them. So, we’ve got oberines in our pot, tomatoes roasting in some olive oil, and then into the other pan, we’ve got onions. A little bit more olive oil, and then our peppers, our corettes. You haven’t done the garlic. I was just going to ask you about the garlic cuz it’s sitting there desperate to be used. Yeah. Well, this has got to have garlic in it. I’m going to just smash it though with a um cleaver. Smash the bottom. Give it a little bit of a chop because it’s going to cook for quite a while. Once this is all put together, it goes into the oven for about 20 minutes. So, onions and garlic, a good grind of salt. You can already see those tomatoes are starting to soften down a little bit, become more of a sauce. And this is one of those dishes. I mean, I s I remember in the 80s when I was growing up, there was an abundance of ratatouille. It was one of my mom’s favorite things to make. Um I think it sort of s I don’t know. Maybe it I don’t know why it was so fa famous in the 70s and 80s. Well, because I think the thing is a corette and an oagene the pepper then was very exotic, wasn’t it? Yeah. Right. So what we do now is just let these start to start to roast a little bit and take on a bit of heat. Tomatoes cooking nicely, oberines in the water and the peppers and everything happening in there. So now we’ve got our mixture of of peppers and we see there’s quite a bit of oil with those tomatoes. That’s really good because our oines which have now been blanched which are now cooked go in with the tomatoes. Oh gosh, that’s my dream. Or just oberines and tomatoes. Love it. But that’s the thing. These these will not be tough. It’s that sort of or hard or and really mix that tomato over mixture around so it starts to become more of a veggie stew. And once that’s all happened, you see the the oines have taken up that tomato lovely oil. Turn off all our heat and both pots now go together to become one mix. Two become one. Two just like us. Word for spice girl. Just like us, Lisa. Two become one. And then really give this a proper mix. So that now goes into the oven for about 20 to 25 minutes. Okay. But you really want to make sure it’s well mixed. And we’ve got one done already. And it drops. There you come. Oh, and it drops completely. But the less you stir it, the more you’ll have the wonderful chunky veg that’s in there. Okay. When it first comes out, be careful. That’s really hot. Give it a little bit of a a juzj. Yeah. So that the top the bottom becomes the top. And you can see all the things really lovely and soft, including the oberines. We’re going to take a piece of fish. We got some cod in the fridge. No seasoning or anything on the cod just yet. And always go if you got skin on it, skin side down. So you’ve got presentation side up. Yeah. So your fish just sits on top of your ratatouille. And then to that, I’m just going to quickly wash my hands. So, a little bit of oil across the top, not very much. And a little bit of salt. Do you want pepper? I do want pepper. You’re going to do that. Good. That goes in the oven at 180° for about 8 to 10 minutes. The veggies are done. The cod is too. And um we’re going to finish off the whole thing with a a little bit of tapenard. Yeah. And for those who don’t know about tapenard, it’s a black olive puree or an olive puree. All it is is olives, capers, anchovies, parsley, and I add a little bit of brandy. Brandy is just the way that I was taught how to do it. Take the olives and drain off your liquid. Do you want me to get your bread out? Oh, yes, please. The bread needs to come out. Olives go into the blender. And then to that, a good handful of capers. Preferably not the ones in salt, the ones that been brine. You know, if you got salted ones, soak them in water for a little while. Cod looks delicious. And then I’ll take that. A couple of anchovies. The anchovies are the salt as well. See? Oh, anchovies. Yeah, those too. It is funny how we I still after all these years still have these Australianisms. You know, it’s been a long time. I’ve been in this country for more than half my life. Amazing. Do you know that? Yeah. Frightening. um anchovies and then a really good handful of parsley stalks and all. And I mean a good handful. Yeah. And you puree it and you blitz it. Keep on blitzy blitzy. There we go. But it doesn’t need any anything to loosen it up a bit. Ah, there we go. A bit of brandy. Just a tiny bit of brandy. I’m on holiday instantly. There we go. market somewhere in France. It’s a lovely feeling, isn’t it? How you can really take it on on a great journey. So, we’ve got our tapernade ready to go. How’s the fish, Lisa? Our fish is ready. Perfect. Look at this, Jonno. And what happens is your fish it it sort of it sets and it starts to fall apart. If you push on it, down on it, it springs back for you. It doesn’t it doesn’t sort of stay. If you push down on and it stays an indentation, need to cook a little bit longer. Yeah, there’s also residual heat in here. So, let it it come out the oven, it will hold for a good 10 minutes. There we are, boss. Thank you. I just always think and I was taught by a lovely chef, not my husband actually, um to always at the end of cooking fish to just finish it off with some lemon. So, I’ve just rolled the lemons just so that it it gets it juicier. Um, and just going to finish off that fish. Then we’ve got our tapernad. Um, there’s one for each piece of fish. Gonna say one for me, one for you. Will sit on the top there like that and just sort of nicely across the the bowl. That there. Great for the middle of the table for everybody to sit around and just enjoy what they want. The problem, and it’s not really a problem with tiramisu, is that it can take a long time to make a classic proper one. So this is a easy peasy quick one. Yeah. And and and I I will sort of say there probably isn’t such thing as a classic tiramisu. It’s one of those things that was invented, wasn’t it? Really? I had to make a really posh one actually for a show that I did 10 years ago that I actually won. Um and I had to make such a posh one with proper sponge and chocolate work. It’s incredible. Fantastic. Yeah. Well, I don’t know what that show was. Um so in this bowl, we’re going to put some mascapony. 250 grams of mascapony, 600 um ms of double cream, and just whisk that up. Whisk that together. No sugar or anything at the moment. I know. And then what I’m going to do, I’m going to take instant coffee, a tablespoon of instant coffee, 50 grams of sugar, hot water, boiling water, and then about five tablespoons of tamaria or any other sort of coffee lure you like. Yeah. Yeah. I mean, you know, that’s what I’m using. So, two, three, And that’s an extra one. And an extra one for the one for the glass. And then the uh this mixture here, we want it to be thick like whipped double cream, don’t we? Yes, we do. So, we’re going to whisk that so it’s nice sort of stiff peaks. And then we’re going to divide it into two bowls. Yes. So, one bowl here again is going to be flavored with the the coffee lure. That’s right. About three tablespoons. And and one tablespoon of icing sugar. Of icing sugar. So, that’s out of the way. Yeah. And this and the other one is going to be flavored with some hot chocolate powder and some milk. Just just just mixed together. So you got two different mixtures. Coffee and cure and then this and chocolate. So instead of using a sponge or making a sponge, I’m going to use sponge fingers. So half and half. Half goes in there and the other half I’m going to put the chocolate mixture into. Yeah. Okie do. So over these sponge fingers, I am going to pour this lovely coffee lure sugary mixture. The whole lot. The whole lot. You are so posh and decadent. And that will just take up that coffee really fast cuz they’re a sponge. Yeah. So already you can see it’s nearly gone. So I’m now going to put this chocolate milk mixture into half of my cream mix. Yeah. And just just fold that in. Yes. And I’ll fold this one in. Okay. Look at that. That’s instant chocolate. You put a load of lure in this, haven’t you? You told me to. I’m only doing what I’m told. I think it was more than three has gone in here. Oh, well. A John Road three. A JT3. We’re going to layer up our little tiramisu. So all our chocolate. Yeah. goes on the first level. Right. Like so. Look at that. Nice. And just smooth that over. And then the rest of the sponge fingers go on the top here. So you’ve sort of got a a wet level and a dry level. Well, yes, but they won’t be they won’t be dry and crispy because they just sit in the fridge for a bit and they I’ll take that. Sure you will. I’ve got this one here. That’s the one you want with the booze in it. Stop it. Um the these will take up some cream and they’ll just soften underneath everything. But this is really really quick as you say. I mean this is not difficult at all. No, really simple. Very simple, very lovely. Exactly the right amount of fingers. And then this goes across the top. Yep. A nice good amount of the cream. And is there anything else to go on here? Yes. So now we’re going to do a little sprinkle of um drinking chocolate. And then a shave of that nice dark chocolate. Oh, and look what you’ve done. A little heart. Then you’ve washed it away. So take our drinking chocolate. Go over the top with this. And then if you can get that dark chocolate there. There we go. Got that lovely chocolate all over the top of it. And a little sprinkle. Really, very, very quick. How long does that need to stay in the fridge for? It needs a good couple of hours in the fridge. What a fantastic thing for the children to learn how to make. That is a perfect dessert. Obviously, the children won’t be putting coffee lure in it. They won’t be. No, no, you just use coffee and chocolate, but you could do a non-alcoholic version. Yeah. And a decaf version if you want to. Just I mean, so easy, so wonderful. It’s been a really lovely, lovely day. Yeah. I’ve loved our taste of the med today. I’ve had a great time. Um, and now what’s the worst part about going on holiday when it comes to an end? So, we’re going to pack up sadly and but we’re going to go and tuck in. We are. See you next time. Have a lovely week. [Music]