"Cooking professionally for a living (albeit without professional training) you get a little bored with your own ideas so to be able to tap into the creative minds of two qualified chefs is a dream.
My food now has never looked so edible or quite jumped off the plate in a dramatic and colorful frenzy for the eye. My guests are not only wowed but also so am I! Thanks guys now I can hit the boss up for that pay rise!!!!"

April 2005

Walnut Grove Recipes

Chocolate & Walnut Ganache

  • Serves 4
  • 350g chocolate
  • 150ml milk
  • 250ml double cream
  • 2 eggs
  • 150g chopped walnuts


1. Line 4 small individual tart moulds with sablé (sweet short pasty), cover with baking beans and pre-cook for 20 minutes. While cooking prepare the filling below.

2. In a heavy based saucepan heat the milk and cream to scalding temperature. Put chocolate in a mixing bowl, and pour the hot milk and cream over the chocolate, stir until chocolate is melted.

3. In a separate bowl whisk the eggs then add to the milk, cream and chocolate mixture, and mix until incorporated. Fold in the walnuts. 

4. Pour mixture into pre-cooked pasty moulds, making sure there is an even quantity of nuts in each one, and cook at 150°C until set.

Serving Suggestions

Pudding - or at any time of the day or night for piggy people like us!

Advanced Preparation

Best made on the day of consumption to avoid soft pastry. Note: When you first put the mixture into the pastry cases it is reasonably runny and when you tap the side of the mould it will obviously move. To tell when something is set (or cooked enough) when you tap it, the filling shouldn't move.

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Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

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