1. Sour Cherries - Chocolate & Port-Soaked Sour Cherry Brownies

This is a favourite of mine and my work pals. These brownies are inspired by a Green & Blacks recipe and a sultana and port truffle I had from the delectable Montezuma's in Brighton. I almost cried when they stopped making those little cubes of richness - bring back The Drunken Sailor!

Ingredients
300g unsalted butter
300g dark chocolate, minimum 85% cocoa solids
5 large free range eggs
450g granulated sugar
1 tablespoon of good quality vanilla extract
200g plain flour
A pinch of salt
300g dried sour cherries

200ml port

You will also need a baking tin 34 x 25 x 6cm lined with baking parchment.

Method

Preheat the oven to 180 C/350 F/gas mark 4.

Place the dried sour cherries in a saucepan and pour the port over. Place on a low heat and allow the port to get warm without simmering or boiling. After about 10 minutes turn the heat off and let the cherries cool in the port. The result will be reconstituted flavoursome bombs, plump with port.

Next, take a heatproof bowl. Place the butter (cut into cubes) and the chocolate (broken into chunks) in the bowl. Take a saucepan (one that you can suspend your bowl over) and put a few centimetres of water in the bottom. Bring to a very very gentle simmer and then place your bowl over the pan. It's important that the chocolate melts slowly or it will seize and turn grainy so make sure the water doesn't boil and make sure the bowl isn't touching the water.

In a separate bowl beat together the eggs, sugar and vanilla until the mixture is thick, the consistency of double cream, and coats the back of a spoon.

Take your melted chocolate and butter and pour into your other bowl to join your eggs and sugar mixture. Beat together until all is evenly mixed. Sift the flour into this mixture, add a pinch of salt and continue to beat again to evenly combine the ingredients. Finally stir in the drained cherries.

Pour the mixture into the prepared baking tin making sure it is evenly distributed. Place in the centre of the oven for roughly 20 minutes. Keep an eye on them as it can take seconds for a brownie to turn from a luxurious goo-ey square to a dry brick. A few tips to tell when your brownies are done are: when you can smell them; when the top has begun to form a crust and cracks slighlty; and when you take them out of the oven and give them a light shake, they shouldn't wobble.

Once out of the oven, leave in the tin for 30 minutes before dividing into squares.

These are a real treat - very rich but balanced perfectly with the sour cherries. I guarantee they will be a success with any chocolate-loving family and friends. Enjoy with a good cuppa or if you're feeling ultra indulgent, a scoop of vanilla ice cream.