Native Food Store

Ingredients
250 g quality dark chocolate (70%)
250 g unsalted butter
4 large free-range eggs
250 g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

Ingredients
6 large raw shell-on tiger prawns , from sustainable sources
1 pinch of saffron
1.2 litres quality organic chicken stock
3 free-range chicken thighs , skin off, bone out
300 g higher-welfare pork neck fillet
1 heaped teaspoon smoked paprika
olive oil
1 red onion
5 cloves of garlic
2 sticks of celery
6 crayfish , from sustainable sources
6 ripe tomatoes
400 g paella rice
1 bunch of fresh flat-leaf parsley , (30g)
200 g squid , gutted, cleaned, from sustainable sources
200 g mussels , scrubbed, debearded, from sustainable sources
200 g jarred artichokes
150 g mangetout
extra virgin olive oil
2-3 lemons

Method
Preheat the oven to 190ºC/375ºF/gas 5.
Peel the prawns, leaving the tails on, then put in the fridge. Place the heads and shells in a pan with the saffron, pour over the stock, then simmer over a low heat to infuse.
Dice the chicken and pork into 3cm chunks, then toss with the paprika and a pinch of sea salt and black pepper.
Place a large ovenproof frying or paella pan on a medium heat with 1 tablespoon of olive oil. Add the meat and cook for 10 to 15 minutes, or until golden, stirring occasionally, while you peel and finely chop the onion, garlic and celery.
Remove the meat to a plate and stir the chopped veg into the fat in the pan. Cook for 10 minutes, or until softened, then return the meat to the mix.
At the same time, quickly drop the crayfish into the stock to cook for 4 minutes, remove with a slotted spoon, halve lengthways and place in a large bowl.
Cut a cross into the bottom of each tomato, plunge them into the stock for 40 seconds, then carefully peel, deseed and roughly chop.
Stir the paella rice into the meat pan to toast for a few minutes, then ladle in 1 litre of stock through a sieve. Add the tomatoes and simmer for 10 minutes, or until the liquid has reduced and the rice is nearly cooked, stirring occasionally.
Meanwhile, pick and finely chop the parsley. Run the tip of a knife down the back of each prawn and pull out the vein, meaning they’ll butterfly as they cook.
Slice the tentacles from the squid, keeping them whole, then open out the tubes and lightly score in a criss-cross fashion with a regular eating knife.
Place the prawns, squid and mussels in the crayfish bowl with the drained artichokes, most of the parsley and the mangetout (roughly slice, if you like), then dress with a drizzle of extra virgin olive oil, the juice of 1 lemon and a good pinch of sea salt and black pepper.
Poke and scatter the contents of the bowl into the rice, then place uncovered in the oven for 10 minutes, or until beautifully cooked. Scatter over the remaining parsley leaves and serve with lots of lemon wedges for squeezing over.

Ingredients
200 g puy lentils
1 bunch of spring onions
200 g ripe cherry tomatoes
1 large bunch of fresh flat-leaf parsley
1 large bunch of fresh mint
extra virgin olive oil
1 lemon

Method
Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.