Thomas the Cook

I came up with this combination when I was pretty skint in my third year of Uni. My housemate and I couldn't afford a night out so I decided to cook us both a meal with whatever was left in the cupboard. I had my heart set on making ice cream as I'd had an ice cream machine for Christmas. Unfortunately something had happened to the blade so I decided to use my lasagna dish to make a crunchy granita with some orange juice and whatever I thought of next. To my surprise, it was pretty amazing with the orange granita served in glasses with a shot of grappa over it.

Rob's boozy granita

1 1/4 cups water
1/2 cup sugar
Grated zest of 2 oranges
Juice of 6 oranges
Juice of 1 lemon
Shot or 2 of Grappa

In a small saucepan, bring water, sugar and orange zest to a boil. Reduce heat and simmer until sugar dissolves. Remove pan from stove and cool.

Pour the granita mixture into a wide and shallow container, such as a lasagna dish.

Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes. Drizzle liberally with grappa and give yourself a pat on the back.

As far as I'm concerned, anytime is torte time! It's one of those things that when you think about it, you have to stop whatever it is you're doing and go into daze thinking about the chocolatey goodness. Making this chocolate torte has many associations in my mind. Once, I made it as an alternative to Christmas pudding and there wasn't enough to go around as people kept turning up asking for it. Another time it served as the most comforting treat for my friend and I after we'd watched one too many weepy films on a girly weekend. But the best time to make it is when you're craving chocolate, and once you try this recipe, you'll be craving torte at a shameful rate. Go on, you've got spare time on the weekend surely? ;)

Ingredients
12 digestive biscuits
50g butter
2 egg whites
75g caster sugar
225g plain chocolate
285ml double cream

Crush the biscuits. Melt the butter, and stir in virtually all of the biscuit crumbs. Press into the base of a loose bottomed 8in (20cm) tin.  In a bowl, over a pan of simmering water, whisk the egg whites and sugar for about 5 mins until it forms stiff peaks. Whip the cream until it holds it shape. Fold the chocolate into the meringue, followed by the cream. Pour into the tin, smooth the top and sprinkle the remaining biscuit crumbs. Chill for at least 4 hours, preferably overnight. Just before serving, remove from the tin and slide onto a plate.