Yield:30 cookiesStart to Finish2 hrs 10 mins
- 2 cups flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup confectioners' sugar
- 1 1/2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 3 x 500g packs pork ribs (about 16 ribs in total)
- herby green salad, to serve
- 140g orange marmalade, preferably shredless or fine shred
- 2 tbsp dark muscovado sugar
- 150ml bourbon
- 100ml fresh orange juice
- 5cm/2in piece fresh root ginger, peeled and coarsely grated
- 5 tbsp tomato ketchup
- 2 tbsp white wine vinegar
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.
- 2 x 300g/10oz mackerel, filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
- 2 tbsp plain flour
- ½ tsp smoked paprika
- 2 tbsp extra-virgin olive oil
- 1 small orange, grated zest and juice
- 1-2 tsp harissa paste (to taste, as brands vary)
- 50g pine nut, toasted
- small bunch coriander, very roughly chopped
- Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
- Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
- When the fish is nearly cooked – it should look firm – pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.
- 400g dark chocolate, broken into chunks
- 25g cocoa powder
- 250g golden caster sugar
- 250g butter
- 1 tbsp ground ginger
- 140g ground almond
- 6 large eggs, separated
- 100g butter, cubed
- 50g dark chocolate, use a bar broken into pieces, or chips
- 50g cocoa
- 200g icing sugar, sifted
- 2 tbsp ground ginger
- few chunks crystallised ginger, chopped into small pieces
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
- Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.
- Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn’t wobble too much. Sit the cake tin on a wire rack and leave to cool completely.
- Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.