• 170 g butter, softened
• 2/3 c sugar
• ½ tsp vanilla essence
• 1 ¾ c flour
• ¼ c cocoa
• 1 tsp baking powder

Topping

• 100 g butter
• ½ c each of sugar and honey
• 2 cups mixed nuts
• 150 g dark chocolate chopped

Preheat the oven to 180C and line an 18 x 28 cm pan with baking paper.

Cream the butter and sugar until light and fluffy. Add the vanilla essence and then the dry ingredients until and mix well. Press into the tin and bake for 15 mins.

Meanwhile, melt the butter, sugar and honey together in a saucepan. Bring to the boil and simmer for 2 minutes.

Remove the slice from the oven and sprinkle the nuts and chocolate pieces over the base, then pour the honey mixture over the top.

Reduce the oven temperature to 150C and cook for another 10-15 minutes. Leave to cool and cut into small pieces.

• 500 g new potatoes
• 300 g broad beans
• 1 tsp sugar
• 1 tsp prepared mustard
• 1 tsp cider vinegar
• 3 tbsp olive oil
• 3 sprigs of fresh thyme
• Salt and freshly ground black pepper
• 100 g of spinach, or salad greens
• 3 x Spring onions
• Finely chopped cooked bacon

Cook the potatoes until just tender and drain. Blanch and drain the broad beans remove the outer grey skin.

Whisk together the vinegar, sugar and mustard and then add in the oil and thyme leaves.

Make a bed of the salad greens on a large plate. Top with the potatoes and double shelled beans. Then pour over the dressing, season to taste and garnish with the finely chopped spring onions and cooked bacon.