Tantalising treats tempt taste buds

Of course, you don't have to make them all at once...but make sure you file them carefully for a special occasion. Alternatively, you could ditch the diet and cheer yourself up by keeping out the cold with some chocolate heaven.

Celebrity chef Nigel, of the Feilden's Arms, Mellor Brook, has produced recipes for chocolate roulade, dark chocolate truffle and creme brulee.

CHOCOLATE ROULADE

Chocolate sponge for roulade:

4 eggs

4oz castor sugar

3oz flour

1oz cocoa powder

Method:

Whisk the eggs and sugar until they are light and fluffy.

Fold in sifted flour and cocoa.

Spread thinly onto a lined baking sheet and cook until springy to the touch.

Remove from oven and cover with a damp cloth.

CHOCOLATE MOUSSE:

4 oz dark chocolate

2 eggs

100ml milk

1oz sugar

pt of cream, whipped

2 leaves gelatine

METHOD:

Melt the chocolate and milk together and put to one side. Whisk egg yolks and castor sugar over heat until thick.

Soak gelatine in cold water. Add chocolate to egg mixture and mix thoroughly. Remove gelatine from cold water and melt in a pan with a little milk, add this to the chocolate and egg mix.

Fold in cream and stiffly beaten egg whites. Peel sponge from the greaseproof paper and place on sugared cling film. Spread a thin layer of mousse onto the sponge and leave for 2-3 minutes until the mousse sets.

Roll as for Swiss roll and place in the fridge for 20-30 minutes. Remove and cut as required. Serve with your choice of seasonal fruits and sauces.

DARK CHOCOLATE TRUFFLE

1pt double cream, whipped

1lb of dark chocolate, melted in a bowl over a pan of warm water

METHOD:

Pour melted chocolate onto the double cream, stirring all the time as quickly as possible. The best method is to stir by hand, ensuring the chocolate is neither too cold nor too hot, otherwise it will set too quickly or end up resembling scrambled egg.

Once cream and chocolate are beaten into a rich consistency, place into a bowl 2in deep and 10in across and put into the fridge to set. Once set, cut out using a pastry cutter and place onto a plate.

This recipe will serve 10 portions.

CREME BRULEE

5 egg yolks

1pt double cream

8oz dark chocolate

3oz castor sugar

METHOD: Place chocolate and cream into a pan and bring to blood temperature. Do not boil until the chocolate is dissolved.

Place egg yolks into a bowl with the sugar and cream together over a pan of boiling water until they change colour to slightly lighten and thicken. Pour the melted chocolate and cream on top.

Mix together and pour into eight/10 large ramekins. Put ramekins into a deep roasting tray and fill halfway with water so the ramekins are in a water bath.

Place into oven (175C, gas mark 4) for 40 minutes. Remove and chill for 24 hours and lightly sprinkle with castor sugar.

Place under grill and glaze until sugar is caramelised.

LANCASHIRE Evening Telegraph reader Mrs Mabel Ridehalgh, of Keighley Road, Colne, has submitted one of her favourite recipes which should go down particularly well during this prolonged cold snap.

BEEF STEW AND DUMPLINGS

For the stew:

1lb stewing beef, cut up

1 large onion, sliced

2 carrots, sliced

1 tbsp flour

seasoning

beef stock cubes

For the dumplings:

4oz flour

2oz suet

pinch salt, water

Method: Heat a large pan coated with dripping or oil and fry the onion until slightly brown. Remove the onion and fry the meat until brown on all sides. Stir in the flour, add the onion and chopped carrots and stir. Add one-and-a-half pints of stock, bring to the boil and add the salt and pepper.

Turn down heat and simmer for 1 hours until the meat is tender. Make dumplings while waiting.

Mix dumpling ingredients into a dough and make them into eight balls, using floured hands. Drop them into the stew in the last 10 minutes of cooking time. Keep the lid on the pan when you add dumplings -- the steam cooks them.

Serve with green vegetables and mashed or boiled potatoes.