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125g raisins , 250ml dark rum, 6 egg yolks, 110g caster sugar, 500g mascarpone, 185ml orange juice, 1 1/2 teaspoons vanilla extract, 1 vanilla bean, split, seeds scraped, 24 sponge fingers, Shaved chocolate, to serve
Heat raisins and 2 tablespoons rum in a pan over medium-low heat until just warm. Cool.
Beat yolks and sugar until thick and pale. Mix in mascarpone, 1/2 cup (125ml) rum, 1/4 cup (60ml) orange juice, vanilla extract and scraped vanilla seeds. Combine remaining 85ml rum and 1/2 cup (125ml) juice in a bowl.
Dip 12 sponge fingers in rum mixture and arrange in a single layer in a 1.5L trifle dish. Top with one-third of the mascarpone mixture and half the raisins, then repeat. Top with a final layer of mascarpone. Cover with plastic wrap and chill for 6 hours. Sprinkle with chocolate to serve.
1 tbsp sunflower oil, 3 eggs, beaten with some seasoning, 320g pack mixed stir-fry vegetables, 1 tbsp mild curry powder, 140g frozen sweetcorn, 600g cooked rice see, 1 roasted chicken breast, finely shredded, 2 tbsp low-salt soy sauce, 2 tbsp sweet chilli sauce, 2 tbsp ketchup
Heat a splash of oil in a large frying pan
and tip in the beaten eggs. Swirl the pan
to coat in a thin layer of egg and cook for
a few mins until set. Tip onto a chopping
board, roll up, slice thinly and set aside.
Heat a little more oil, add the stir-fry
veg, curry powder and sweetcorn with
a splash of water. Cook for 1-2 mins until
the veg starts to wilt, then tip into a
bowl. Add the last of the oil to the pan,
tip in the rice and chicken, mix well, then
add the soy sauce, sweet chilli, ketchup,
a splash of water and some black pepper.
Finally, add the eggs and the veg, toss
together and heat through until hot. Tip
into bowls and serve immediately.
