Chocolate Bagels

CHOCOLATE BAGELS

• 450g strong white bread flour
• 5 heaped tbsp cocoa powder
• 7 dates, finely chopped
• 1 1/2 tsp salt
• 7g sachet of fast-action dried yeast
• 250ml tepid water
• 3 tbsp vegetable oil
• 7 tbsp honey
• 1 egg, plus 1 egg, lightly beaten (optional)
• 50g chocolate chips
• plain flour for dusting

Add flour, cocoa powder, dates and salt into a bowl and mix. In a jug mix 250ml tepid water, 3 tbsp honey, 1 egg, oil and yeast. Leave for 2 minutes to help the yeast activate. Add to your dry mix.

Bring the mix together with your hands and knead for 5 minutes until a smooth dough forms. Scatter in chocolate chips for a final fold. Cover with a damp tea towel and set aside. Allow proving for an hour or so until the dough has almost doubled in size.

Slice your dough into 6 and shape each into balls. Dust with flour and push a hole in the middle. Stretch the hole to make it larger than you want the finished to be as it will shrink by about 3/4.

Add water to a deep saucepan with 4 tbsp of honey. Bring to a boil and relax to a gentle simmer.

Poach your bagels for 2 minutes, turn and poach for a further 2 minutes. Remove with a slotted spoon and pop onto a lined baking tray.

Dust with sesame seeds and blitzed pistachios and bake in a preheated oven at 200°C/400°F/gas 6 for 15 -20 minutes. Tah dah!

PEANUT BUTTER

• 250g Peanuts

Roast your nuts at 200°C/400°F/gas 6 for 10 minutes. Shake them halfway through.

Pulse them in a food processor until your desired consistency.

You can add a pinch of salt, some honey, maybe some chilli or nothing at all. Whatever you fancy!

JAMMY BERRY COMPOTE

• 200g strawberries
• 200g raspberries

Place the strawberries and raspberries in a pan on medium heat for 10-12 minutes until nicely stewed.