• 190g unsalted butter
• 190g good quality dark chocolate
• 3 large eggs
• teaspoon vanilla extract
• 250g caster sugar
• 110g plain flour, sifted
• half tsp salt
• some chunks of white chocolate – preferably Green & Black’s White Organic.

Heat oven to 180 C.

Melt butter & chocolate slowly in a saucepan.

Beat the eggs, sugar & vanilla together in a large bowl. Let the melted choc mixture cool a bit before combining with the eggs & sugar. Whisk together. Then add the flour & salt and whisk into a smooth mixture. Stir in the white chocolate chunks.

Pour into a lined or well-greased tray – I used a rubber Tefal/Jamie Oliver thing that worked a treat. Bake for about 25 mins – checking carefully. You want it a bit gooey in the middle. Leave in baking tray to cool, then cut into slices. Perfect with a splodge of cream on a snowy day, or on their own with coffee.

Anyway, I managed to just about filter out the infuriating camerawork and we made her Butternut Squash and Sweet Potato soup – it’s fab.

You just roast a load of chopped sweet potato and butternut squash with an onion and some wintery spices – cinnamon and nutmeg for example. Then when cooked whizz them in a blender with some veg or chicken stock, season and serve. We did make the buttermilk & blue cheese sauce (you whizz up buttermilk and blue cheese) but it’s very nice without.

Nigella recommends pouring the soup into things called ‘bowls’. I’ll have to investigate those, they sound quite useful.