sleep

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

Eat, Sleep, Nightshift, Repeat by Tommy Heaney - this was Tommy's starter on Great British Menu.

Eat, Sleep, Nightshift, Repeat by Tommy Heaney - Great British Menu 2018

Beans

1kg cocoa de Paimpol beans beans

chicken stock

carrot

leek

onion

celery

garlic

thyme

basil leaves

smoked pancetta

duck eggs

shredded filo pastry (kadaifi)

milliliters white wine vinegar

Consommé

vegetable stock

sourdough

Mushroom

Shimeji mushrooms

chestnut mushrooms

chardonnay

white wine vinegar

sugar

Confit Tomato

vine, cherry tomatoes

salt

Bacon foam

milk

cream

1sprig rosemary

xanthan gum

Pancetta Crisps

pancetta

Puffs Rice

Wild Rice

litre Rapeseed Oil

Peel the beans and place in stock with carrots, onions, celery and leeks left whole, pour and cover with chicken stock and garlic, add pancetta whole bring to simmer for about 30 minutes.

Poach duck eggs in boiling water with vinegar for 2 minutes, refresh in ice water.

Pack dry then roll in flour. Then roll in filo pastry.

Remove the crust from the sourdough and blend into breadcrumb consistency, toast in oven until golden brown.

Place all ingredients in a pan and reduce on a low heat until you reach soup consistency.

Freeze and thaw, defrost in a j cloth and check for seasoning.

Add chardonnay, white wine vinegar, sugar and garlic and reduce by half.

Quarter the chestnut mushrooms and sweat down in oil. Add Shimeji mushrooms and combine with pickling liquid.

Blanc the tomatoes in boiling water, remove the skin. Combine sugar, salt, thyme and garlic and add all ingredients to the vacpac bag. Sous Vide at 80c for 1 hour.

For the bacon foam, add all ingredients to a vacpac bag and sous vied at 70c for 8 hours.

Pass and blend with xanthan gum. Place in a siphon gun with 2 C02 canisters.

For the pancetta crisps, place between 2 greaseproof trays and bake at 180c for 20 minutes.

For the rice, bring oil to 200c, fry rice for 30 seconds and strain.

This recipe incorporates adaptogenic herbs that help the body handle the stresses of the day. Ashwagandha and chaga mushroom have earned a celebrated reputation for helping to quiet the minds and revitalize the bodies of those who find themselves juggling more things than they can handle. This blend is a unique and tasty way to work more adaptogens into your routine.

Adaptogenic Moon Milk

organic ashwagandha root powder

mushroom powder

organic star anise pod powder

cinnamon powder

cardamom powder

organic nutmeg powder

Raw, local honey,

pink peppercorns (crushed)

Pour preferred milk into a saucepan, set burner to medium-low, and warm until hot (but not boiling).

Pour the whipped milk into your favorite mug and garnish with freshly cracked pink peppercorns.

Top 3 sleep recipes from across the web

The most viewed sleep recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Two Raw Sisters: Easter chocolate b...

Eat, Sleep, Nightshift, Repeat by T...

Adaptogenic Moon Milk

Top 3 sleep recipes from across the web

The most viewed sleep recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Two Raw Sisters: Easter chocolate b...

Eat, Sleep, Nightshift, Repeat by T...

Adaptogenic Moon Milk

The most viewed sleep recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine