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This recipe uses up leftover roast chicken and makes a speedy and tasty meal

  • Pre cooked long grain rice washed and drained (approx weight 140g before cooking)
  • 2 eggs beaten
  • Some leftover cold chicken roughly chopped
  • 4 spring onions chopped
  • A handful of peas thawed
  • Vegetable oil
  • Soy Sauce
2.8/5 (133 Votes)

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In a large saucepan, cook the milk, butter and chocolate over low heat until melted

  • 2-1/2 cups 2% milk
  • 1 cup butter, cubed
  • 8 ounces semisweet chocolate, chopped
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 6 tablespoons butter, cubed
  • 4 ounces bittersweet chocolate, chopped
  • 2-1/2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream
  • GANACHE:
  • 10 ounces semisweet chocolate, chopped
  • 2/3 cup heavy whipping cream
2.9/5 (28 Votes)

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Heat the oven to 180°C/gas mark 4

  • 175g caster sugar
  • 175g Stork
  • 175g self-raising flour
  • 3 eggs
  • Double cream (for whipping)
  • Jam
2.9/5 (60 Votes)