ALL LAYERED UP

Cosy up this winter with dishes that are layered with decadence and packed with heaps of flavour

- CHAD JANUARY

Cheat’s choc-caramel tiramisu jars
This fun twist on a classic saves you time and effort!

Makes: 4

1 box instant chocolate pudding (we used Moirs)
1 2/3 cups cold milk
3 Tbsp +1 tsp strong coffee, cooled
1 cup fresh cream
1/4 cup mascarpone, softened
1 can (360g) caramel
1 packet (200g) boudoir biscuits, each finger cut into three

1. Combine chocolate pudding powder with milk and 3 Tbsp coffee according to package instructions.
2. Chill for 30 minutes or until set.
3. Whip cream and 1 tsp coffee into stiff peaks. Stir through mascarpone.
4. Lightly fold through caramel to create a rippled effect.
5. Layer chocolate pudding, biscuits and caramel-rippled cream in serving jars, repeating the process at least twice per jar.
6. Serve immediately, or set again in the fridge for about 30 minutes.

Classic beef & kidney pie

Comfort food at its best, tucked under a blanket of golden crispy pastry.

Serves: 4-6

400g beef goulash or cubed stewing beef Salt and milled black pepper
1/4cup cornflour
3 Tbsp canola oil
250g lamb or beef kidneys, cubed
2 punnets (250g each) white button or portobello mushrooms, sliced
2 onions, chopped
3 cloves garlic, chopped
3 sprigs each fresh rosemary and thyme
2 bay leaves (fresh or dried)
1/4 cup brandy or sherry
3 cups beef stock
1 roll (400g) puff pastry, defrosted Flour, for dusting
1 egg, whisked

1. Season beef well and lightly dust in cornflour, making sure to coat evenly.