We wanted to include this classic Mexican chocolate recipe for you to try, as it is delicious and a great conversation piece! Chicken Mole is widely available in authentic Mexican eateries. The best we've ever tasted was in a little shack in Mazatlan on the Pacific coast - it cost us about 50 pence for two portions.
Serves 4

4 chicken portions
475ml water or chicken stock
1 garlic clove, crushed
1 onion, chopped
1 dried red chilli pepper, de-
seeded and chopped
1 fresh red or green chilli,
chopped
75g flaked almonds
75g fresh breadcrumbs
½ tsp ground cinnamon
½ tsp ground cloves
1 tbsp sesame seeds
25g lard or solid vegetable oil
400g canned tomatoes, drained
and chopped
25g plain dark chocolate,
grated
salt and pepper

To serve:
2 tbsp sesame seeds, toasted
2 limes, cut into wedges
few fresh coriander leaves

1. In a large lidded casserole pot on top of your cooking crown and grid, simmer the chicken portions in the water or stock along with the garlic, onion and dried chilli for 40 minutes, or until the chicken is tender.
2. Cool slightly, strain the stock and skim off any fat. Reserve 450ml of the stock and set aside. Remove the skin and bones from the chicken and cut the meat into neat pieces.
3. In a blender or food processor, blend together the fresh chilli, almonds, breadcrumbs, cinnamon, cloves and sesame seeds. Add about half of the reserved chicken stock and blend until smooth.
4. Heat the lard in a heavy-based frying pan on top of your chimenea crown and stir in the breadcrumb mixture. Fry gently for 2 minutes and then add the tomatoes. Gradually stir in the remaining stock, together with the grated chocolate. Simmer gently for 5 minutes and season to taste.
5. Add the chicken pieces and bring to the boil. Cook gently to heat the chicken through. Transfer back to the lidded casserole dish to serve. Sprinkle with toasted sesame seeds and garnish with lime wedges and coriander leaves.
Remember: you can keep your food warm on the plate-warmer and accessory shelf while you continue with the rest of your menu.

PUDS!

Chocolate and Ginger Mousse
Serves 2

75g bitter dark chocolate,
broken into pieces
25g plain chocolate, broken
into pieces
25g butter
2 eggs, separated
1 tbsp ginger wine
150ml double cream
50g caster sugar
a little chopped crystallised
ginger to decorate

1. Place the chocolate in a heatproof bowl with the butter. Stand it over a pan of hot water on top of your crown and grid, and stir until the chocolate has melted. Allow to cool slightly.
2. Whisk the egg yolks with the ginger wine until creamy. Whip the cream until thick. Stir the whisked egg yolk mixture into the melted chocolate, then fold in the whipped cream.
3. Whisk the egg whites until thick and foamy. Add half the sugar and whisk until stiff. Finally whisk in the remaining sugar. Fold into the chocolate mixture lightly but thoroughly.
4. Spoon into stemmed sundae dishes and chill for an hour. Serve decorated with a little chopped crystallised ginger or with a chocolate leaf (sold in most bakery departments or confectioners).