Good Food

Hosting guests this autumn?

From dinner parties to movie nights, this gooey s’mores dip is great for any occasion, and the Baileys Chocolate Liqueur makes it even harder to resist. It comes together in no time using the recipe below – but be warned, it won’t last long. Try it with the recipe below.

Please drink responsibly.

Baileys chocolate s’mores dip
SERVES 6-8
PREP 10 mins
COOK 10 mins

200g dark chocolate, chopped
175ml double cream
100ml Baileys Chocolate Liqueur
300g marshmallows
biscuits or fruit, to serve

1 Add the chocolate, double cream and Baileys to a saucepan or skillet that’s roughly 25cm in diameter. Heat gently over a low-medium heat, stirring continuously until you have a smooth sauce.
2 Arrange the marshmallows in an even layer over the chocolate, with the flat sides facing upwards. Heat under a medium grill until golden brown, keeping a close eye on the marshmallows as they can burn very easily. Alternatively, you can use a cook’s blowtorch. Serve hot with biscuits or fruit for dipping.

Fancy something warm and comforting?

Make this chocolatey bread and butter pudding the perfect centrepiece of your cosy night in, with flaky pain au chocolat pieces drenched in a creamy Baileys Chocolate custard.

Try it now using the recipe below and thank us later. Please drink responsibly.

Baileys pain au chocolat bread & butter pudding
SERVES 6
PREP 15 mins, plus soaking
COOK 35 mins

15g salted butter, softened, plus extra for greasing
7-8 pain au chocolat, cut into thirds
3 egg yolks
4 tbsp light soft brown sugar
1 tsp vanilla bean paste
200ml Baileys Chocolate Liqueur
200ml double cream
150ml whole milk
50g milk or dark chocolate chips
vanilla ice cream or double cream, to serve

1 Using a pastry brush, grease a baking tin (we used a 30cm rectangular Falcon tin) with butter. Arrange the pain au chocolat in an even layer in the tin, overlapping pieces slightly if needed.
2 Add the egg yolks, sugar and vanilla bean paste to a medium-sized bowl and whisk to combine. In a saucepan, heat the Baileys, double cream and whole milk until just simmering. Pour the Baileys mixture into the egg mixture a little at a time, whisking continuously until you have a smooth custard.
3 Scatter the chocolate chips over the pain au chocolat, then pour the custard over the top. Leave to soak in the fridge for 30 mins and heat the oven to 160C/140C fan/gas 3.
4 Bake for 30-40 mins until the top is just golden and the custard is set and slightly wobbly, then serve with ice cream or double cream.

Nothing says celebration like an espresso martini, and if it’s one of your favourites, you’ll love this indulgent twist on the classic version – made with rich and luxurious Baileys Chocolate Liqueur.

Give it a go with the recipe below and let us know what you think!

Please drink responsibly.

Baileys chocolate espresso martini
SERVES 1
PREP 5 mins

25ml vodka
25ml espresso
50ml Baileys Chocolate Liqueur
cocoa powder, to serve (optional)
coffee bean, to serve (optional)

1 Put a martini glass or coupe in the freezer to chill.
2 Fill a cocktail shaker with ice, then add the vodka, espresso and Baileys. Put the lid on and shake well until the outside of the shaker is very cold.
3 Strain the mixture into the chilled glass and garnish with a dusting of cocoa powder and a coffee bean.

Looking for a recipe to impress your guests?

Perfect for your next dinner party, this beautifully tender, Persian-inspired lamb is slow-roasted in the oven and served with a fresh pomegranate salad. See how we used Finish UK Ultimate Plus to effortlessly tackle all the grease on our dishes afterwards.

Click the link in the comments for the full recipe and video.

Did someone say air fryer quesadillas? 🌮

These delicious charred sweetcorn and halloumi quesadillas make the ultimate light lunch or speedy supper, and Aldi UK’s sweet yet spicy jalapeño chilli jam gives them that extra kick!

Pick up two fresh corn on the cobs for just 95p and some satisfyingly chewy halloumi for only £2.15.

Check out the full recipe below and explore Aldi’s autumn range by clicking the link.
http://spr.ly/6180Up8n8

*Prices correct as of 3 October 2024

Charred sweetcorn & halloumi quesadillas
SERVES 4
PREP 10 min
COOK 30-40 mins
EASY

2 corn on the cob
½ tsp olive oil
225g pack halloumi, grated
½ lime, zested and juiced
2-3 tbsp chilli jam
½ tsp cumin
handful of coriander, chopped
1 red onion, finely chopped
4 large or 8 small tortilla wraps
soured cream or salsa, to serve

1. Coat the corn in olive oil, then heat in the air fryer at 180C for around 15 mins until beginning to char all over. Remove from the air fryer, then carefully remove the corn from the cob using a sharp knife. The safest way to do this is use a fork to hold the corn, then slice downwards against the husk
2. In a bowl, mix the corn with the halloumi, lime zest and juice, chilli jam, cumin, coriander, red onion and some salt and freshly ground black pepper.
3. Spoon a quarter (if using large wraps) or an eighth (if using small wraps) of the mixture on to one half of a tortilla, then fold over the other half and squeeze down. Repeat until all the wraps have been filled.

Fancy whipping up an feast?

These tempting pork and apple slaw burgers are made with Aldi UK’s 100% British pork medallions (at only £3.49 for four). Serve them up in soft, buttery brioche buns with crunchy potato wedges on the side.

Try it now with the recipe below in the comments below and let us know what you think.

You can find all the ingredients at your local Aldi store, or why not explore the full autumn range by clicking the link: http://spr.ly/6182oIASO

*Prices correct as of 25th September

Looking for healthy mid-week meals?

We've teamed up with the folk at Mindful Chef to bring you nutritionally-balanced and satisfying meals, approved by our expert team, as well as food writer Liberty Mendez.

Discover new mouth-watering recipes that combine delicious seasonal flavours, with only the best in local British produce, at the link below.

http://spr.ly/6185on41Z