Dandelion & Burdock Truffles from David Greenwood- Haigh (Coeur de Xocolat)

Serves 24

1. Gradually add the Dandelion & burdock to the melted chocolate using a blending stick to incorporate 2. Add the local honey (taste) 3. Once smooth and glossy cool your ganache in the refrigerator until completely set, about 30 minutes. 4. Scoop out a heaping tablespoon or so and quickly roll it into a ball between your hands 5. Dip the ball in the tempered chocolate to create a glossy, crisp shell or roll it in cocoa powder mixed with icing sugar to take away the bitter edge. 6. Allow to set on a baking sheet for several hours. 7. Store in an airtight container

David Greenwood-Haigh’s Bonfire Toffee

DessertServes 24

*Bonfire toffee is the perfect treat on, the 5th of November. No Bonfire Night would be complete without it! It's also known as Plot Toffee, because of Yorkshire rebel Guy Fawkes and his plot to blow up the houses of parliament. It is important that the toffee reaches the correct temperature or it will not be brittle and hard when it sets. It is worth investing in a sugar thermometer. That said, the toffee still tastes good even when a little soft and sticky but it won't be real Bonfire Toffee* Line the base and sides of a Swiss roll tin with non-stick parchment and then grease it really well. Put the sugar and hot water in a large heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture instead tilt the pan if you need to move it around. Grease a jug and Weigh out your remaining ingredients into the jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and put the sugar thermometer in. Bring to the boil and boil until you reach soft crack on your thermometer (280/140C) this can take up to 30 minutes, so be patient. As soon as it reaches the temp, tip the toffee into your prepared tin and leave it to cool. When it's cool remove it from the tin a break up into bite sized chunks with a rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags tied with a ribbon to give as gift.