My hero Yotam Ottolenghi

Writing a cookery book often means you have hero's. Not the traditional kind rescuing damsels in distress .. .. but the food kind..turning a floret of broccoli in to a dream mouthful. I have been using Ottolenghi The Cookbook for at least a year if not more. It is one of my favorite books. Last week as I finished my meeting at Rococo I headed straight out of the door across the street to Yotam Ottolenghi’s place on Motcom Street. I remember the first time I spotted the food through the window. It was so beautiful I was almost too over awed to walk in. I stood and looked through the window for several minutes before I ventured in. You see .. it’s not just food. It’s art. The way in which it is presented is an absolute feast to your senses. Your eye cast over glorious cakes, meringues and treats. Your nose is filled with the aroma of delicious and trust me the perfection of layers through the food are utterly brilliant.

There is a service area where you can run in and pick up these heavenly creations and dash back to work to devour .. or you can go the single large round white table and site next to whoever is there to eat. I chose to sit in and eat, and found myself in the charming company of a gentleman called David Ross. The salmon I ate was light, fabulously flavored and served with roast carrots and a broccoli salad. Frankly, this man in a genius with vegetables. He uses flavours from all over the world, and manages the intricate balance of sweet, sour, and spice like no other I know. The ingredients are dressed with layers that keep the food natural but refined.. never over powering the main ingredients, the level of taste and attention to balance is just incredible. I finished with a flourless tart. Slight crunch on the outside, melting into a brownie middle. Heavenly. The table was sociable, with directors of a Dutch banking firm opposite, and the charming David to my left. The only criticism - was that we had to crane our next around a stunning, but nevertheless, huge vase of flowers to converse!

As my meal came to an end I found myself wishing to be back at the start. It was the most delicious company. David insisted on paying for my lunch, which was really too kind and for that I made him promise to come to my book launch and to bring his lovely wife Gloria.

The thing with eating Ottolenghi’s food is, that it makes you want to head straight home and recreate it. To me, this is the finest compliment I can give. Fortunately Yottam not only like to share his food .. but his knowledge too. With his second book Plenty tucked under my arm I headed home intent on making this meal again. You know it's good one when there are 72 reviews of it on Amazon!

Ottolenghi is one of my hero's he inspires the cook in me and I can’t recommend either his restaurant or his books highly enough.

This isn’t just the kind of chocolate I want to eat - It’s the kind I want to be seen eating.

If there were one food that most women say they couldn’t live without it would be chocolate. I can be included in this group. About five years ago I was introduced to Rococo chocolate in London. If you don’t know them then please allow me to introduce you because Rococo represent everything about the way in which chocolate, and it’s production should be, setting a realistic workable and superb example of style, taste and philosophy.

Rococo is chocolate with out compromise. It is fair trade. The plantation where the cocoa beans are grown in Grenada supports the workers giving them a fair shot at life, whilst we here enjoy seriously delicious chocolate that has probably the most stylish presentation and wrappers ever designed, Chantal makes sure the people behind the scenes are treated as they should be.

As I been writing Prepped! I have noticed that around some seriously minded people you sometimes encounter elitist holier than thou attitudes. The sort of thing you see when this is all marketing guff, but with Chantal Coady and the Rococo team that couldn’t be further from the truth. This is the real thing through and through.

Yesterday I met up with Chantal, as she has been kind enough to provide the chocolate for the Prepped! I had a super meeting then popped downstairs to the kitchen to catch up with the fabulous chocolate master Laurent Couchaux. As Chantal left for an appointment I stayed to snap the chocolates bars on the counter .. with my camera .. (of course .) A chap walked in and waited at the counter. He was a big issue seller, and I watched. What happened was not what I expected, and I shall review my own prejudices in private later. The lady behind the counter smiled and asked what flavor he fancied today. He asked her to choose for him and she popped a chocolate in a bag. He smiled …..and I just had to take a photo. This is Kevin. He is the big issue seller on the street, and Seraphina explained that he pops in every now and again- and a little kindness goes a long way.

This is how chocolate should be. This is what makes life taste good. Right there in front of my eyes the sweetest chocolate in the world is that which is made and given with consideration. Rococo philosophy of what tastes good, and what is right and proper in the world goes hand in hand. This isn’t just the kind of chocolate I want to eat - It’s the kind I want to be seen eating.

This weekend Bring your best chocolate cake to the Motcomb St branch (Rococo Chocolates, 5 Motcomb Street, SW1X 8JU) between 10am and 12:00 this Saturday (16th October) for their chocolate cake competition*.

At midday every entry will be tasted by our founder, Chantal Coady, and Laurent Couchaux, head chocolatier and Prof du Choc at Rococo’s Chocolate School. The winner will have their entry posted on our blog and will receive a voucher for a chocolate tasting at Motcomb St.