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This month's competition prize includes the chef of the month trophy and our signature apron, and bag but also Jamie Oliver's: Jamie's Oliver

Jamie's Italy was the 7th book Jamie Oliver released all the way back in 2005, It is a truly beautiful book to look at. vibrant, colourful and absolutely bursting with the warmth and hospitality of rural Italian life. The photography in this book is astounding, the food almost jumps off the page.

The book is split into 13 chapters including street food, salads, main courses, side dishes and first courses. The recipes themselves vary in difficulty from dish to dish but as Italian food is all about, great simple dishes that are not over prepared so that the ingredients do all the talking, so most dishes aren't too prep heavy. 

The book does a good job of chronicling Jamie's trip around Italy in his quest to provide a "the best and simplest Italian cookbook for everybody anywhere to enjoy". on the whole he delivers, the situational pictures throughout the book including some of the people and the places Jamie visited on his trip are beautiful and make me extremely nostalgic, they really do remind me of my own travels around Italy. 

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Nutella Chocolate Mousse

We absolutely love Nutella! This mousse has been a staple dessert in our family for years, definitely a firm family favourite.  

Chocolate mousse whilst not notoriously difficult but it can go wrong quite quickly, over whipping the cream, whether in a bain-marie or a in a microwave, melting the chocolate can go wrong. Our mousse takes almost all of the thing that can go wrong out of the equation.

So give it a go! with a little imagination you can make some pretty spectacular desserts and sweet treats. The addition a bit of whipped egg white turns it into a incredible ice cream, it is also a great filling for for cakes and tarts or just on its own with some fruit.




200g Nutella

50ml whole milk

500ml Double Cream

1 Tblsp Cornflour

3 Tblsp Icing Sugar 

Cost of ingredients from Tesco

                 Nutella                      £1.00

                 Milk                          £0.02

                Cream                        £1.65

                Cornflour.                  £0.05

                Icing sugar.               £0.08

                Total:                        £2.80 





Method  serves 4

  1. Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool.
  2. Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as it begins to thicken, pour in the chocolate mixture and keep whipping until you have stiff peaks.
  3. The mousse can now be eaten as it is, but it best served with fresh fruit or some stew fruits to break up the flavour a bit. Adding something crunchy like toasted nuts or crushed up biscuits this will give a nice contrast in texture.
  4. For best results take a sundae glass or small water glass or a coffee mug will work just as well, put 2 spoons of mousse in the bottom of your glass, then a couple of spoons of fruit then sprinkle the nuts or biscuits.
  5. Repeat until the glass/cup is full and we like to top it with whippy cream to really finish it off