Chocolate, beetroot and orange cake.

Chocolate, beetroot and orange cake recipe | Sarah Raven


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Courgette balls with summer salsa.

Courgette balls with summer salsa recipe | Sarah Raven
This is ideal as an appetiser or canapés at a party, using the sauce as a dip. It looks good with yellow and green courgettes mixed together as you see the colours as you bite in to the balls.

Canapes for 6 (makes about 16 little balls)

For the balls
3 tablespoons very finely chopped onion
30g butter
1 tablespoon olive oil
500g courgettes (about 3 medium courgettes)
½ teaspoon salt
1 hot green chilli, finely chopped
2 teaspoons peeled and freshly grated ginger
2 tablespoons chopped coriander or flat-leaf parsley
45g gram (chickpea) flour, plus extra for rolling balls before frying
Little oil, for frying

For the sauce
2 medium onions, finely chopped
2 tablespoons olive or sunflower oil
¼ teaspoon turmeric
1 teaspoon ground cumin
Cayenne pepper, to taste
2 teaspoons ground coriander
250g cherry tomatoes, peeled
½ teaspoon garam masala
½ teaspoon cumin seeds, roasted and ground
Salt

Preheat the oven to 170°C/gas mark 3

Gently fry the onion for the balls in the butter and olive oil until soft but not browned (about 5 minutes). Grate the courgettes and put them in a colander with the salt. Leave for 30 minutes, then squeeze dry with your hands, saving the liquid for the sauce. Mix the courgettes with the onion, chilli, ginger and coriander. Sprinkle in the flour and mix again.

Next make the sauce. Fry the onions in the oil for 7–8 minutes, until brown. Add the turmeric, cumin, cayenne and coriander. Stir and add the tomatoes. Pour in 250ml of the courgette juice (made up with water if not enough). Bring to the boil and simmer for 15 minutes. Add the remaining ingredients, seasoning to taste with salt.

Roll the courgette mixture into 16 little balls and then roll each one in a little more gram flour to help them hold together. Place them in a gratin dish in an oven preheated to 170°C/gas mark 3 and cook for 10 minutes. Serve with the sauce in a small bowl for dipping.

Beer-can chicken recipe.

Beer-can chicken recipe | Sarah Raven:
Although bizarre, the technique used here is an excellent way to cook a chicken, with the bird steamed from the inside at the same time as being roasted from the outside.
This leaves it as moist as any chicken I've tried.
Add whatever spices and flavours you fancy to the can, such as a bunch of chopped tarragon, the juice of a couple of lemons or limes, some toasted and crushed cumin and coriander seeds.
They are all delicious.
Use the smallest can of beer you can find, or it might not fit in your oven.
For 4
1 x 1.5kg free-range or organic chicken
1 tablespoon olive oil
1 small can of lager or beer
1 cinnamon stick
1 bay leaf
1 dried chilli
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 strips lemon or lime zest
Juice of 1 lemon or lime
Salt and black pepper
Preheat the oven to 180C/gas mark 4.

Rub the chicken with olive oil.
Open the can of lager and drink or pour out a little.
Holding the can over the sink, as the beer fizzes when you add the first ingredients, stuff it with the cinnamon stick, bay leaf, chilli, seeds, lemon or lime zest, juice and some salt and pepper.

Stand the can in a baking tin and balance the chicken on the open top of it, with the neck of the chicken over the top of the can.
Cook for 50 minutes, then take out of the oven.
Allow to cool slightly before you lift the chicken off the can and pour it's contents over the bird.
Put the chicken back in the oven for a further 10-15 minutes.

Spoon off any fat and strain the juices.
Reheat the slightly beery but delicious liquid and use for a gravy.
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Sarah Raven's Spiced Ginger Cake.

Sarah Raven's Food for Friends and Family.

Spiced Ginger Cake.