Our very amazing local culinary Queen Beth, The Free Range Chef tantalises us with her chocolate pot recipe and pudding night…

Following on from the long Easter weekend last week you might be feeling a bit over indulged, sluggish and soft round the edges. I gave up chocolate for lent this year so obviously I’ve been eating it for breakfast every day and surviving on a sugar high through busy days and early starts.

You’ll be pleased to know therefore that pudding night on Thursday 2nd at The Tollgate will be laying off the super heavy puds and exploring the lighter options this season has to offer. Don’t get me wrong, there will be a few sticky tarts, creamy fillings and naughty bits but these will be complimented by the sharpness of rhubarb, the zest of citrus and the freshness of an early season strawberry.

The evening starts with middle eastern inspired meze boards before diving in to the sweet treats, finishing with cheese, biscuits and port. And if you can’t finish all there is to offer or want to take any morsels home for supper, there will be goodie boxes provided.

So if a four course offering of vegetarian sweet and savoury treats for £25takes your fancy then please click below to book. And if you can’t come along to this one then please enjoy the recipe I’ve included for some enticing chocolate pots which I feed to yogis on retreat under the guise of ‘health food’

Serves 4

1 ripe avocado
1 banana
100g cocoa powder
100g pistachio
50g freeze dried raspberry
2 tbsp. maples syrup/ date syrup/ honey
Pinch of salt


Blend all the ingredients together in your magimix or with a stick blender until completely smooth so it is whipped in to a mousse like consistency. This could take up to 5 minutes on and off. If the mixture is stiff then add a little cold water to loosen, a tbsp. at a time. Give it a taste and add a little more sweetness if you fancy.

Spoon in to your cups or glasses and leave to chill for a couple of hours before serving.

Sprinkle with some more pistachio, raspberry perhaps some pomegranate pearls and if you have some, maybe a squirt of edible glitter!

Tickets are still available for Beth’s pudding night, Book here!