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Parent & Teen – Cooking Together – Recipes

We hope you enjoyed your evening at Food Sorcery, if you have any questions for chef please get in touch and we’ll get back to you as soon as possible.

Mushroom Risotto, Rosemary Garlic Bread, Chocolate Brownie

Classic dishes, versatile and adaptable – skills for life

Mushroom Risotto

Ingredients – serves 1, scale up for more

This works with any mix of mushrooms, we used;

½ pack shimegi mushrooms

3 chestnut mushrooms 

2 shiitake mushrooms 

30g mascarpone 

30g butter 


75g Risotto rice (Arborio)

75ml white wine

100ml veg stock

20g parsley

1 shallot

1 stick celery 

1 clove garlic 


-Halve the mushrooms

-Fine dice all veg as small as possible

-heat butter in a pan large enough to construct your dish in…as the butter starts to foam, cook mushrooms in burnt butter and remove from heat on to a plate for later

-cook the veg in the same pan with no colour and add rice, cook for a further 2 minutes

-Add wine and cook until all liquid has gone

-add half the stock and continue to cook until the rice nearly cooked on a low heat

– add the remaining stock and simmer

– add mascarpone, remaining butter and mushrooms back to the pan

– take off heat season and add chopped parsley

– serve with a shaving of Parmesan or fresh truffle 

Rosemary Garlic Bread

Ingredients – makes 4 breads

For the dough:

  • 200g plain flour (for GF, we used Dove’s Farm Gluten Free Flour), plus some for dusting
  • 1 teaspoon Baking Powder (Check your baking powder is GF)
  • For Gluten Free only – 2 teaspoons Xanthan Gum
  • 125ml water
  • 1 teaspoon olive oil
  • Pinch salt



  • Seasalt
  • Garlic – roughly chopped
  • Rosemary – leaves picked and stalks discarded
  • Olive oil


In a large bowl, mix all the dry ingredients with a spoon, the teaspoon of olive oil, then add the water gradually.  The dough will pull together quite quickly…add the water slowly so you can see if it’s had enough…use hands to pull into a ball – if too sticky add a little of the dusting flour, if too flaky a splash more water.  Knead with a tiny bit of flour on the surface, you should work the dough for about 4-5 minutes using the palm of your hand, not your fingers, then set aside in the bowl – use a splash of oil on your hands to cover the outside of the dough so it doesn’t stick.

The gluten free is just the same, but the dough is more delicate.  Once it has pulled together, give a gentle knead and set aside in the bowl, it will feel like a soft plasticine, use a splash of olive oil on your hands at the end to leave the ball so it won’t stick in the bowl.

You can proceed immediately or let the dough rest.  If leaving for a long time, cover with cling and put in the fridge.

To Cook – preheat oven to 200C

Split the dough into 4, then roll flat each piece flat and thin – it doesn’t really matter if there are a couple of tears in the dough.  Place on the baking sheet and then drizzle oil, scatter garlic, seasalt and rosemary leaves on top.  Gluten free – roll between 2 pieces of grease proof paper – get as thin as you can and then remove top grease proof and put the other sheet with the bread on top on baking tray.  Add toppings as before.

Into oven for roughly 10 minutes, if should crisp up and get a little brown – it’s harder to get the colour into the GF, but the taste is as good!



  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar


Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

We hope you enjoyed the class!

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