Sweet Corn Bhajia

Ingredients : One tin sweet corn (creamy style) 1 tsp fresh green chilies to taste 1 tsp fresh garlic crushed 1 tsp crushed dhana Salt to taste Chopped dhania 4 eggs Method: Mix above ingredients and add self-raising flour to make dough not too soft Fry and serve with mouth-watering chutney.

CHOCOLATE HAZELNUT TART Makes 8 small tarts 50g lightly roasted hazelnuts 200g digestive biscuits 100g butter, melted Filling 180ml cream 300g dark chocolate, chopped 125ml chocolate hazelnut spread Put the nuts into a food processor and chop finely. Add the biscuits and process until fine crumbs are formed. Remove from the processor and put them into a bowl. Add the melted butter and mix well. Divide the mixture between 8 small loose-bottom tart pans and press in firmly. Put them in the freezer while you prepare the filling. Bring the cream to the boil and pour it on to the chocolate. Mix until smooth. Stir in the chocolate spread and mix until smooth. Divide the mixture between the tart cases and refrigerate until set. Decorate with fruit and chopped nuts if desired.