There must be a million or more chocolate cake recipes around, and I'm sure most of them will make you a lovely cake. However, all of those recipes are just pretenders to the throne when it comes to being the greatest, as in my humble opinion, this one has it in the bag. But don't take my word for it - read on to find out why it's so good and how to make one for yourself.
A Mauritian daube is a stew of meat or fish in a light, tomato-based sauce flavoured (chiefly) with thyme, cloves, and cinnamon. There are probably as many variations on the daube recipe as there are Mauritian families - like with a British stew, every household tends to have their own version! As my family are mostly French-Mauritian, our version of the classic chicken daube does not include chilli and curry spices you might find elsewhere (there would be much eye-rolling, head-smacking exclamations of horror at the very suggestion), but is instead a delicate and surprisingly fresh dish that is both hearty enough for a winter's day and light enough for the summer.
We are big fans of a classic Victoria Sandwich sponge cake in our house, but this variation is also a favourite with it's hint of zingy citrus flavours, tangy mascarpone cream filling and sharp blackcurrant. It looks so pretty, it makes a great cake for special occasions too, but is really easy - and cheap! - to make.
One of our family favourites is a Nigella Lawson recipe for a Spring Chicken casserole, from her book 'Kitchen'. It's simple to make, chock full of vegetables and goes down a storm with both our kids. Visitors can't get enough of it either!