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Festive Recipes – Tandoori Prawns and Chocolate Fondant

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Festive Recipes – Tandoori Prawns and Chocolate Fondant

Our cooking together classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Starter: Tandoori Prawn Cocktail, Spiced Peshwari Roti
  • Dessert: Chocolate Fondant

Tandoori Prawns

Ingredients – Serves 2:

  • For tandoori prawns
  • 6 king prawns, deveined – substitute with paneer or cauliflower
  • 1 clove of garlic, crushed
  • 1x shallot or small onion, diced
  • 1.5tsp of tandoori masala
  • 1/2 can of coconut milk
  • 2cm of fresh ginger
  • a handful of chopped coriander
  • cooking oil
  • salt and pepper to taste
  • For the cocktail! 
  • 1x head of baby gem lettuce, leaves separated
  • handful of rocket leaves
  • 1/2 cucumber peeled into ribbons
  • 1/2 red pepper, diced
  • 1/4 mango, sliced
  • herbs to garnish: parsley, dill, coriander, chives
  • extra virgin olive oil and lime juice to dress


  • Place a non-stick pan over high heat and add a splash of oil
  • Cook prawns with a pinch of tandoori masala for a minute on each side and set aside
  • add more oil to the pan, and saute onion, ginger and garlic for a couple of minutes before adding the rest of the tandoori masala
  • Add coconut milk and simmer for 5 minutes
  • Meanwhile, arrange the baby gem in a circle around the plate, topped with all the other prepped veg and fruit
  • By this time the sauce will be done, throw the prawns back to reheat for a minute and serve
  • Place a small bowl or ramekin in the middle of the “wreath” and pour the sauce with prawns in
  • dress the salad with olive oil and lime juice and serve with our festive Peshwari roti (recipe below)

spiced Peshwari roti

Ingredients – Serves 2:

  • for the dough
  • 185g of plain flour
  • 80ml of warm water
  • 1tbsp of veg oil
  • a pinch of salt
  • For the filling: 
  • 50g of salted butter
  • 3tbsp of desiccated coconut
  • 2tbsp of raisins
  • 1/2 tsp of all spice
  • 2tsp of sugar
  • 4tbsp of ground almonds


  1. Put the flour into a large bowl, add the salt and 2 tablespoons of oil and mix with your fingers until the flour resembles breadcrumbs. Make a well in the middle and add 150ml of the water, then the rest little by little – you may not need it all – kneading the dough until it is soft and springy. Pat the dough with a little oil and put to one side.
  2. To make the filling, melt the butter in a small saucepan on a low to medium heat. Add the coconut, raisins, ground almonds and sugar, stir and taste. (You can add other sorts of chopped nuts, other dried fruit or even grated apple, if you like.)
  3. To make the rotis, lightly flour a clean surface and put some flour into a small bowl. Divide the dough into 6 pieces. Roll a piece between your palms to form a ball, flatten it and coat it in the flour. Roll the dough out with a rolling pin to the size of a small saucer (around 10cm in diameter). Dip the roti in the flour and continue rolling it out to around 20cm in diameter.
  4. Take a tablespoon of the filling and spread it out on one half of the roti. Fold the other half of the roti over the top of the filling so that you end up with a semicircle. Seal it by gently pressing the edges closed, working from one side to the other so as not to trap air into it.
  5. Put a frying pan on a medium to high heat. When it’s hot, throw on the first roti and leave for around 30 seconds to a minute, until the edges colour and the side is browning nicely in spots. Turn it over and cook for the same length of time on the other side.
  6. Press down on the roti with a chapatti press or spatula on the back of any uncooked bits until cooked through before transferring to a plate. Repeat with the rest of the dough. To keep your roti warm while you cook the rest, make a foil nest for them to sit in.

Food Sorcery Chocolate Fondant

Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.

Ingredients – Makes 4:

  • 100g butter, plus extra for greasing
  • 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • 100g plain flour
  • 100g caster sugar
  • 25g cocoa powder
  • 25g melted butter
  • 2 medium eggs
  • 2 medium egg yolks
  • Vanilla ice cream, crème fraiche, mint & berries


  1. Preheat the oven to 190˚C/170˚C fan/Gas 5
  2. Grease 4 ramekins with butter.
  3. Dust inside of ramekins with cocoa powder
  4. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
  5. Remove from the heat, sift over the flour and then whisk it in
  6. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
  7. Pour the chocolate mixture into the ramekins.
  8. Leave to set in fridge for minimum 20minutes but can be overnight 
  9. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
  10. Remove from the oven, and gently loosen the edge.
  11. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.

Vegan Chocolate Fondant

Ingredients – Serves 2:

  • 5 tablespoons (39 grams) all purpose flour or gluten-free all purpose flour (see recipe notes for oat/oat flour option)
  • 6 tablespoons (32 grams) cocoa powder
  • 3 tablespoons (37 grams) white or cane sugar
  • 1 teaspoon baking powder
  • 1 pinch fine salt
  • ½ cup + 2 tablespoons (150 mls or 5 fl oz) plant-based milk


  • 2 small dollops peanut butter , or seed butter
  • 4 squares chocolate , or a small handful of chocolate chips


  1. Preheat oven to 390 °F (198 °C) and have 2 small ovenproof dishes such as ramekins or mini cocottes that will hold about 175mls (6 oz or ¾ cup) ready on a small baking tray.
  2. If using the optional peanut butter or chocolate (or both!) add them to the middle of both dishes.
  3. Then to a medium bowl add the flour, cocoa powder, sugar, baking powder and salt. Mix them together well.
  4. Pour in the milk and whisk really well to combine. It’s easier with a whisk than a spoon as there is a lot of milk and the cocoa tends to want to float on the top. It’s normal for the batter to be very thin.
  5. Divide the batter evenly between the 2 ovenproof dishes, over the top of the optional peanut butter/chocolate.
  6. Bake for about 13 to 14 mins or until they have puffed up and look set but if you wobble them or poke the centre really gently you can feel they are still liquidy. They will continue to cook a little once removed them from the oven. If you leave them in too long the centre will set.
  7. Serve immediately.

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