Food event of the year

By now the world famous Bolton Food and Drink Festival, 2022, will be in full swing. The four day event is the last hurrah of our summer. Right across the town centre there are food stalls, chef demonstrations, information booths and throngs of people. The carnival has come to town. Roll up, roll up.

Again, this year I will be on stage with my own demonstration (Monday 2pm at the Market Place stage). This rounds off for me a very busy festival season. To be a part of the Bolton F&D festival is a badge of honour as it’s my hometown and I swell with pride that so many talented chefs are also taking part on the food stage to provide entertainment and inspiration.

When in front of a live audience the chef not only has to cook but also needs to engage with audience. The audience must be able follow what is happening and if they can say ‘yes, that is something I will try at home’ then you’ve done your job.

With that in mind I have a recipe that not only tastes delicious but is so easy to make you will probably be wondering, why haven’t I made these more often?

The Bolton News: Mak Patel

Chocolate fondants done properly are cake on the outside and ooze with a gooey chocolate lava in the middle. The cooking time is crucial.

Chocolate Fondants

Prep time. 20 mins plus chilling. Cook time. 13 minutes, approx.. Serves 4 – 6.

Special equipment – 4 Ramekin dishes

• Soft butter for greasing

• Half a cupful of Cocoa powder

• 100g plain chocolate (minimum 55% cocoa solids)

• 100g butter

• 2 eggs plus 2 egg yolks

• 100 caster sugar

• 100g plain flour

Method

1. Heavily grease the ramekin dishes with butter. Tip the cocoa powder into one ramekin and fully coat the inside. Tip the cocoa into the next one and do the same and so on until all the ramekins are fully coated on the inside. Put the ramekins to chill in the fridge.

2. Break the chocolate into a heatproof glass bowl and add the butter. On a saucepan with barely boiling water melt the chocolate and butter. Stir occasionally. Once it has melted, turn off the heat. Put to one side to cool slightly.

3. In a mixing bowl whisk the eggs and add the sugar. Keep beating until the mixture thickens enough to leave a trail. An electric whisk helps. Sift in the plain flour and mix.

4. Add the chocolate mixture to the flour batter in thirds. Mix well after each addition.

5. Turn the oven onto 200°C fan. Gas mark 6.

6. Take the ramekins out from the fridge and divide the mixture equally between them. Tap each ramekin on the surface of the worktop to ensure the mixture goes into every corner. Put all the dishes on a baking tray and place in the oven. Cook for 13 minutes

7. Leave to cool for a few minutes before turning out. The centre should be flowing when cut

They can be served with cream or crème fraiche. The beauty about chocolate fondants is that they can be prepared in advance uncooked in the ramekins and kept in the fridge, covered. Increase your cooking time by a couple of minutes if doing so.

See you at the Food and Drink Festival. I’m on the