• 2 spring onions • 2 tsp grated root ginger • 1/2 small red chilli, finely chopped • 500g mussels, scrubbed well • 2 tbsp white wine • 1 tbsp olive oil
Cut four squares of foil about 30cm square and place two, doubled, on a work surface. Lightly oil and then place onions, ginger and chilli on each. Top with the mussels (having discarded any that are already opened) - then divide the wine and oil over each then season. Tie the edges of the foil together to close, then place in a preheated oven (220°C/425°F/gas 7) for about 20 minutes, or until the mussels have opened. Serve in the bags, with plenty of bread for dunking.
CELERIAC REMOULADE WITH SMOKED VENISON AND TRUFFLE OIL Cold-smoked venison is on sale at delis, supermarkets and online (www.rannochsmokery.co.uk).
Serves two to four
• 1 medium celeriac • juice of 1 large lemon • 3 heaped tbsp mayonnaise • 100ml crème fraîche • 2 tsp Dijon mustard • 100g smoked venison • truffle oil
For the remoulade, peel then coarsely grate the celeriac and toss immediately in the lemon juice to stop it from discolouring. Stir together the mayonnaise, crème fraîche and mustard, add the celeriac and then season. Once all the ingredients are thoroughly combined, check the seasoning and then chill.
To serve, place a little mound of remoulade on individual plates, drape over some smoked venison then drizzle with a little truffle oil just before serving.
BAKED CHOCOLATE MOUSSE WITH BLUEBERRIES Serves two to eight
Melt the chocolates and butter together, then leave to cool for five minutes or so. Meanwhile, beat the eggs and sugar together until thick and pale ( about six to eight minutes in a food mixer; ten minutes by hand), then add the cream and stir briefly until combined.
Slowly fold the egg mixture into the chocolate mixture, then tip half of this into a buttered, deep 23cm cake tin (you will need to serve the mousse in this, as it is not easy to decant). Scatter the berries over the top and then the remaining batter. Bake in a preheated oven (170°C/325°F/gas 3) for 45 minutes, and then remove (a crust will have formed, but it will still be wobbly when lightly shaken).
Leave the mousse to cool for at least an hour before cutting. Remember that this is a mousse, not a cake, so you will get a crusty top and warm, gooey insides. It may be messy to eat - but that's all part of the fun.