Recipe for Will Torrent's Bucks Fizz Chocolate Tart

Located in the courtyard of the beautiful Catton Hall Estate, our neighbours, Seasoned Cookery School, have some of the best UK teaching chefs joining them to teach one day cookery courses throughout the year, and we are proud to have partnered with them on a few projects.

Will Torrent is one of the leading Patisserie chefs in the UK.  He is Chef Consultant to Waitrose, Guittard Chocolate, and the Ambassador for Tearfund.  

One of Will’s favourite recipes,which is taught on his Patisserie course at Seasoned, is the Buck’s Fizz Chocolate Tart, which we were invited to photograph.

Below is the recipe to this wonderful dessert - please enjoy, and let us know how it turned out for you! 


Buck’s Fizz Tart

Ingredients for the pastry (to make one tart):

  • 100 g butter, softened 

  • 50 g icing sugar, plus extra for dusting  

  • a pinch of salt

  • 1 egg, lightly beaten 

  • 175 g plain flour + extra for dusting 

  • The zest of one orange (optional) 

Ingredients for the filling 

  • ½ jar of Orange Marmalade  

In pairs (using extra for chocolate truffle filling) 

  • 200 ml whipping cream

  • 100ml Champagne or Prosecco  

  • 50g butter  

  • A large pinch of salt

  • 500 g dark chocolate (change to mix of milk and dark)

To decorate 

  • 200g dark chocolate  

  • Popping candy or sea salt flakes 

  • Acetate or transfer sheets 

Method for the pastry

  1. Begin by making the pastry.
    Put the butter, icing sugar and salt in a large mixing bowl and cream together with an electric whisk for about 5 minutes, or until a pale cream colour.

  2.  Gradually add the eggs, whisking all the time, until fully incorporated. Gently mix in the flour, mixed spice and orange zest taking care not to overwork the dough. Bring the dough together and form a ball with your hands. Wrap in cling film/ plastic wrap, flatten into a disc and chill for at least 2 hours or until needed.

  3. Roll out the dough to a thickness of about 2 mm on a lightly floured surface. Neatly line the tart pan with the pastry and trim off any excess from around the edges with a small, sharp knife. Prick the base with a fork and chill in the fridge for 20 minutes.

  4. Preheat the oven to 180°C (350°F) Gas 4.

  5. Line the pastry case with baking parchment, fill with baking beans and bake blind on a baking sheet on the middle shelf of the oven for about 20 minutes, or until pale golden.

  6. Remove from the oven and discard the parchment and beans. Return the case to the oven and continue to cook for a further 5 minutes, or until crisp. Remove from the oven and set aside to cool.

  7. Once tart base is cooled, cover the base with marmalade.

Method for the Filling: 

  1. Put the prosecco, cream, butter and salt in a saucepan and bring to the boil over low heat.

  2. Pour the boiled cream into a heatproof bowl and add the chocolate. Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid. Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.

  3. Spoon the filling evenly over the marmalade layer in the tart case.

  4. Allow to set overnight at room temperature. 

To decorate temper some chocolate, sprinkle with popping candy and make chocolate shards. 

Food Photographer: Tom Davies, Lead Photographer, Full Steam Pictures.
Written by: Kate Davies, Media Manager, Full Steam Pictures.

Blueberries: The Unsung Food Hero.


It’s always interesting to watch kids eat: the foods they love, the foods they despise, and the foods that they can take or leave…

My son is a nut about blueberries, even going as far as to break into the kitchen (eschewing the snack food cupboard entirely) to pinch a punnet of blueberries from the fridge and stuff as many into his mouth as possible before I catch him. He will take blueberries over chocolate every time… and apparently, this is a great thing, as blueberries are considered to be a superfood.

While the term ‘superfood’ gets bandied about a lot, not everyone is aware of how a food is classified as one. Basically, a superfood’s nutrient composition (vitamins, antioxidants and minerals) is noticeably higher than what the body’s basic nutritional needs for survival require.

Blueberries are believed to have one of the highest antioxidant levels of all the fruits and vegetables, as well as appearing to benefit ageing neutrons, helping to maintain brain function and improve memory.

Interesting fact: A single blueberry bush can produce up to 6,000 berries a year.


Food Photographer: Tom Davies, Lead Photographer, Full Steam Pictures.
Written By: Kate Davies, Media Manager, Full Steam Pictures.

Succulent Strawberry Season

Milk and Strawberries.jpg

Somehow, I always manage to miss strawberry picking season. Last year, I took the kids to a strawberry picking farm and, upon noticing there were none on the vines, bought a punnet and raced ahead of them, strategically placing strawberries for them to ‘find’ so that they wouldn’t be disappointed.

Strawberries season in England usually starts at the beginning of May, and lasts until the end of September, though in 2017 strawberries started to appear in February due to an unusually warm climate for the time of year.


The strawberry is an incredibly versatile fruit, used in baking, salads, smoothies, ice creams, jams and chocolates, as well as being widely used in cosmetics such as lip balm, shampoo and moisturisers. Appreciated as much for its aroma as for its juicy and sweet taste, the strawberry could well be one of the most underestimated fruits on our tables.

When eating strawberries, we not to dwell much on its nutritional value as we lose ourselves in the juicy, saccharine taste, but they are an excellent source of vitamin C, a good source of manganese, and provide several other vitamins and minerals in lesser amounts.

Interesting Fact: Strawberries are the only fruit that wear their seeds on the outside.


Food Photographer: Tom Davies, Lead Photographer, Full Steam Pictures.
Written By: Kate Davies, Media Manager, Full Steam Pictures.

Florette: Enjoy Summer Salad!


Gone are the days where hacking an iceberg into bits and throwing in some tomatoes and cucumber makes an exciting salad.

Florette has upped the salad game with their fresh selection of salad mixes guaranteed to make even the most reticent green-eater reach for the dressing.

Boasting salad blends containing crisp greens such as sweet butterhead, vibrant radicchio and peppery wild rocket, Florette offers ready-mixed, vibrant salad combinations for your healthy enjoyment.


Full Steam Pictures had the pleasure of creating some new recipe and serving suggestions, along with shooting some delicious images that went on to be used on Florette’s salad packets, their website and social media pages.

Florette is a farmer-owned company that grows over 11,000 tonnes of leaves and feeds 7.6 million families every year. They believe in the quality and freshness of their salads, and ‘go the extra mile to ensure that each leaf is grown in just the right amount of sunlight’.

For more information about Florette, and for some delicious recipe suggestions, please visit:


Food Photographer: Tom Davies, Lead Photographer, Full Steam Pictures.
Written By: Kate Davies, Media Manager, Full Steam Pictures.

World Chocolate Day? Yes please!


An entire day celebrated by eating chocolate? Stand aside and pass me the confectionary!
Some sources say that this day commemorates the introduction of chocolate to Europe on July 7, 1550, but whether or not this is the case, let’s eat some choccy!

These days, chocolate is many things to many people: a comfort food, a little treat, a forbidden indulgence, something to keep the kids quiet, or even an aphrodisiac.


Historically, chocolate was much more than just a tasty morsel. The Aztecs believed that cacao (which chocolate is made from), was given to them by their gods, and the cacao bean was considered to be more valuable than gold.

Back in Europe, chocolate was mostly enjoyed as a drink, until chocolatier J.S. Fry and Sons created the first chocolate bar in 1847, and over two decades later Swiss chocolatier Daniel Peter teamed up with his friend Henri Nestle to create the Nestle Company and brought chocolate to the mass market.

Chocolate Dessert.jpg

Chocolate may well be one of the most celebrated foods around the world, popping up as specialities on Easter, Christmas and, of course, Valentine’s Day. Chocolate has been the subject of many successful books and film adaptations, and makes its way into almost any dish you can think of, including beers and coffees.

Interesting Fact: The French celebrate April Fool’s Day with a chocolate shaped fish.

Food Photographer: Tom Davies, Lead Photographer, Full Steam Pictures.
Written By: Kate Davies, Media Manager, Full Steam Pictures.