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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! 

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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.

World Chocolate Day? Yes please!

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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.

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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.

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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, Full Steam Pictures.
Written By: Kate Davies, Media Manager, Full Steam Pictures.





I Scream, You Scream...

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The words ‘ice cream’ invariably conjure up images of slurping up Mr. Whippy’s on the beach, and of children running around the neighbourhood in the summer, clutching pennies as they try to chase down the ice cream van.

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This year, ice cream seems to be growing up! Gone are the days of the humble strawberry, vanilla, and chocolate… as we open our minds to the possibilities of quince, blackberry, and pear.

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It has been predicted that in 2019, ice cream and gelato flavours are going to be pushing boundaries with new flavours such as wild blueberry lavender, mascarpone, and beetroot, with companies such as Hackney Gelato really thinking outside the box with palm sugar, basil and smoke flavours.

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Another growing trend is the increase in interest in alcoholic ice creams. Haagen-Dazs has just introduced a range of boozy ice creams including Stout Chocolate Pretzel Crunch, Irish Cream Brownie, and Bourbon Vanilla Bean Truffle. More locally, Treleavens in Cornwall stocks Vodka Pink Grapefruit ice cream among its other flavours

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Photography by Full Steam Pictures.
Written by Kate Davies, Full Steam Pictures Media Manager

Supermarkets and the Vegan Movement

Over the past week, we have seen more supermarkets introducing vegan products than ever before.

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Aldi just added plant-based ‘chicken’ burgers, sausage rolls, no beef burgers and superfood burgers to their product range. These products are made from quinoa, couscous, pumpkin seeds, butternut squash, red pepper and sweet potato.

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Morrisons brought out vegan tuna, called TUNO, which is made using soya protein and natural flavourings, and apparently has a flaky texture, much like the real thing. It also has a high protein count and low calories.

Sainsbury’s Jackfruit Quarter-Pounder was just named the ‘Best Vegan Supermarket Burger’, and in an article today, the supermarket giant predicted that 25% of Brits will be vegan or veggie by 2025.

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So why are vegan alternatives proving to be so popular that supermarkets are falling over themselves to introduce supporting food products?

According to the Vegan Society, “Demand for meat-free food increased by 987% in 2017, and going vegan was predicted to be the biggest food trend in 2018”.

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Much of this increasingly popular trend seems to be a result of the combined factors of increased awareness of treatment of animals, health concerns, environmental impacts, celebrity influence, and ready availability.

Many of our clients are bringing out vegan options, and all of the photographs used in this post are celebrating their diversity.

For more information about going vegan, please visit www.vegansociety.com

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Photography by Full Steam Pictures.
Written by Kate Davies, Full Steam Pictures Media Manager

National Doughnut Week

Is there anything more moorish than a doughnut?

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Whenever I step into the Co-Op and grab a bag of jam-filled, sugared doughnuts, I tell myself that they are a special treat for the kids for being good… but I inevitably end up scarfing the whole bag on the way home, and telling myself that the kids aren’t that well-behaved anyway.

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To me, doughnuts are the ultimate comfort food and pick-me-up. As long as I can ignore the fact that they are not particularly good for me, I can wallow in sweet fried heaven with a cup of tea and let the sugar high do its job.

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Doughnuts are a fun food. I remember playing a game with my brother growing up where we had to see how many sugared doughnuts we could eat without licking our lips. I was never very good at that one. My son prefers mini doughnuts, because he likes to try and wear them on his fingers, like rings. My youngest daughter goes for the jam doughnuts because she is a messy little nightmare who loves to cover herself in whatever she is eating, and what better than sticky jam?

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In America, the wide range of doughnuts available is astounding. From the ‘Bear Claw’ to the ‘Old Fashioned Glazed’, doughnuts are taken very seriously. Even small towns are almost guaranteed to have a shop dedicated to selling only doughnuts. Krispy Kreme is practically a  cult.

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Interesting fact: There are 60 million doughnuts consumed in the U.K. each year, compared with 10 billion doughnuts annually in the U.S.A.

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Written by Kate Davies, Full Steam Pictures Media Manager.