INGREDIENTS

INSTRUCTIONS

Place the bread on a baking sheet and cook in the oven for about 10
minutes, or until golden.  2 For the Baked Cheese: Take the cheese out
of inner wrapper and  replace in the box. Score the top of the cheese
using a knife,  drizzle over 2 tbsp white wine and press in 1 clove
garlic. Season  with black pepper and  replace the lid.  3 Place the
cheese in box on a baking sheet and bake for about 10-15  minutes, or
until melted. Serve with some of the toasted bread and  garnish with
sage.  4 For the Mushrooms with Pea Pesto: Heat 25g/1oz butter in a
wok. Add  the  mushrooms and 125ml/4fl oz white wine and stir fry until
mushrooms are  tender and liquid has reduced.  5 Meanwhile, cook the
peas according to packet instructions, drain and  place in a food
processor. Add 2 tbsp olive oil and 2 cloves crushed  garlic, season
and blitz until smooth. Spread onto the remaining  toasted bread and
serve with most of the mushrooms.  6 For the Steak with Roasted
Vegetables: Par-boil the new potatoes in  a pan of boiling water for
about 5 minutes, drain well. Heat a  roasting pan  on the hob, add 1
tbsp olive oil and 25g/1oz butter and heat. Add the  leek and potatoes
and turn in the oil to coat, then transfer pan to  the oven and cook
for 10-15 minutes, or until the vegetables are  tender and golden.  7
Brush 1 tbsp olive oil over the steak and cover with crushed
peppercorns, then roll in chopped parsley.  8 Heat 1 tbsp olive oil in
a frying pan. Add the steak and cook  quickly on both sides to sear,
then transfer the pan to the oven and  cook for about 8-10 minutes, or
until cooked to taste.  9 Remove the steak from oven and cut into
slices. Arrange roasted  vegetables on a plate and sit steak on top.
Stir cream into remaining  mushrooms and spoon on top of the steak.  10
For the Chocolate Dessert: Reserve three of the chocolate coins and
unwrap the remainder. Place the unwrapped chocolate in a heatproof
bowl, sit above a pan of simmering water and leave to melt.  11 Add
25g/1oz caster sugar to the egg yolks and whisk until pale and  creamy.
Whisk the egg whites with 25g/1oz caster sugar until they  form soft
peaks.  12 Fold the melted chocolate into egg yolks, then add egg
whites and  fold together. Spoon mixture into a glass, sprinkle over
cocoa powder  and decorate with remaining coins.  Converted by
MC_Buster.  NOTES : Chef - Lesley Waters  Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 6889
Calories From Fat: 3433
Total Fat: 386.3g
Cholesterol: 1708mg
Sodium: 10054.9mg
Potassium: 3778.4mg
Carbohydrates: 99.8g
Fiber: 4.5g
Sugar: 25.8g
Protein: 301g