MIRROR COOKIES RECIPES

Steps:

• Soak the gelatine in 80ml cold water for 5 mins. Heat the sugar, glucose and 100ml water gently in a pan until the sugar dissolves. Bring to the boil until it reaches 103C. Remove from the heat. Add the soaked gelatine and stir until smooth. Stir in the condensed milk.
• Put the white chocolate into a bowl. Pour over the warm condensed milk mixture and leave for 5 mins. Stir until smooth. Test the mixture with a sugar thermometer – when it cools to 30C it is ready to use. Stir occasionally as it cools to prevent a skin forming.
• For a perfect finish, the glaze has to flow over the cake and drip off the bottom edge. For this, stand the cake on a plate smaller than its base, balance this on a small bowl, then put on a clingfilm-lined baking sheet.
• Divide the glaze between three bowls to as many as you want. Stir gel food colour into each to make different shades. Pour over the cake, alternating colours so they form flowing patterns and cover the buttercream. Any excess will drip off the base. Leave to set for 25 mins. Transfer to a cake stand to serve.

Steps:

• 1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
  2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
  3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
  4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
  5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.