20 g blanched almonds
1 teaspoon golden caster sugar
1 vanilla pod, halved lengthways and seeds scraped out
a few sprigs of fresh mint, leaves picked
100 g quality dark chocolate, (70% cocoa solids)
Toast the almonds in a dry pan on a medium heat for a few minutes, or until smelling fantastic, tossing occasionally. Remove from the heat and leave to cool.
Add 4 tablespoons of water to a small pan on a high heat. Add the sugar, vanilla pod seeds and the empty pods, then squeeze in the juice from 4 tangerines. Leave this ticking away for 5 to 8 minutes, or until thickened and reduced to a syrup.
Meanwhile, peel and finely slice the remaining tangerines and arrange them nicely on a lovely serving platter. Pour over the syrup, then roughly chop and scatter over the almonds and mint leaves. Use a sharp knife to scrape over a few shavings of chocolate, then serve.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council