Snap, crackle... Rock! 

Snap, crackle... Rock! 

Tilly Note –you can put almost whatever you like in brownies, I’m using sour cherries for a little kick, and something else to make them go pop!

Makes 16 squares



225g dark chocolate, at least 70% cocoa

115g butter, plus extra for greasing

300g caster sugar

1 tsp vanilla extract

Pinch of fine salt

75g plain flour, sifted

75g cocoa powder, sifted

5 free-range eggs, lightly beaten

150g sour cherries

Butter for greasing

20g popping candy

Edible sprinkles



Preheat the oven to 180C/160Fan. Grease a 25cm x 30cm x5cm baking tin or oven proof dish with a little butter, then line with parchment paper.  You need this to make sure your brownies aren’t going to stick.

Break up the chocolate and melt:  for an 800w microwave do this in a non-metallic bowl in bursts of 30 seconds at a time until melted.  Or in a heatproof bowl over a saucepan of gently simmering water for 10 minutes, stirring to help it melt.

Place the butter and sugar into a mixer and beat together until thoroughly mixed.

Add the melted chocolate to the butter mixture and beat to combine.

Add the vanilla extract, salt, sifted flour and cocoa powder, beating each one through.

Next add the eggs and again mix thoroughly.  Finally we can stop beating and just fold in the sour cherries.

Pour the mixture into the lined tin (be careful, this can be messy!), then transfer to the oven and bake for 30 minutes.

Once cool enough to handle cut into squares.

Just before serving scatter the popping candy on top, along with any extra edible sprinkles you might like. 


Tilly Note: This is a brilliant way to make proper fish fingers.

Serves 4


500g white fish for e.g. cod or haddock, cut into fish-finger sized strips

50g cornflakes

25g panko breadcrumbs

50g plain flour

2 medium free-range eggs


Olive oil or vegetable oil

Salt and pepper


Sea foam sauce

150g Greek yoghurt

2 tbsp fresh chives, finely chopped

1 tbsp dill

1 tbsp chopped parsley

1 tbsp capers, rinsed and chopped

1 tbsp pickled gherkins, rinsed and diced

1 lemon, zest and a squeeze of lemon juice


Shark bite sauce

150g tomato ketchup

1tsp chilli sauce


8 slices white bread  (or whichever bread you like best)




Tilly note: Remember to wash your hands thoroughly after handling raw fish.

Pre-heat the oven to 180C/160Fan.

In a wide, shallow bowl, crush the cornflakes into smaller pieces using your fingertips then mix in the panko crumbs.  Cornflakes are my secret ingredient, they make the fish super crispy.

Place the flour in a separate bowl and season with a pinch of salt and pepper, mix well.

Crack the two eggs into a third shallow dish and beat together with a fork. 

Lightly coat the fish strips in the flour, then in the egg and finally the cornflakes and crumbs.  This is messy but it’s worth it for the lovely crispy coated fish you’ll have at the end.

Place on a lightly oiled baking tray lined with parchment paper, drizzle with a little oil to help them crisp up and transfer to the oven for approximately 15 minutes (depending on the thickness of your fish) until cooked and lightly golden.  Turn half way through cooking to ensure they are cooked evenly.

To make the sea foam sauce place the yoghurt in a medium sized bowl, add all ingredients and whisk to combine.

For the shark bite sauce place the ketchup in a bowl, add the chilli sauce and mix to combine.

To serve, sandwich the fish fingers between slices of bread with the two sauces.