Easiest ever saumon en croute, and chocolate torte

Yesterday evening a few friends came round to celebrate Nick's birthday. We cooked a totally easy, foolproof dinner which everyone really enjoyed. These recipes are great for a weeknight dinner because the main course takes only a few minutes to prepare and the dessert can be made in advance.

Saumon en croute (salmon in puff pastry) - serves 4-5. This recipe was handed to me by my mother-in-law.

Ingredients

• 375g ready-rolled puff pastry
• 4-5 skinless salmon fillers
• A tub of Boursin or herby soft cheese such as Philadelphia.

1. Before preparing, get the pastry out of the fridge for 20 minutes - this makes it easier to work with. Preheat the oven to 200 degrees.
2. Unroll the pastry. If it doesn't look like it will be big enough to enclose the salmon fillets, roll it out a bit more.
3. Spread the tub of cheese on one half of the pastry, not going quite to the edge.
4. Place the salmon on top of the cheese.
5. Brush the edges of the other half of the pastry with milk, then fold over and seal the pastry edges together to make a parcel.
6. Score the top of the parcel lightly with a knife, and make two small holes in opposite corners to let steam escape.
7. Brush the top with milk.
8. Bake in the oven for 40-45 minutes, until the pastry is puffy and golden.
9. Serve with rice, roasted Mediterranean veg (see below), and salad.

Mediterranean vegetables

1. Roughly chop two carrots, two courgettes, two red onions, two peppers, and mix them in a roasting dish with cherry tomatoes, olive oil, pepper and some dried herbs such as oregano or thyme.
2. Bake for one hour, turning occasionally.

Chocolate torte - serves 8-10. This is a recipe from a book by Phil Vickery called 'Desserts'. I got it free with a tin of condensed milk. The recipes all have condensed milk in them - now there's a good marketing ploy!

Ingredients

• 200g chocolate chip cookies
• About 45g butter
• 225g bitter (70%) dark chocolate
• 170g condensed milk (roughly half a tin)
• 142ml double cream
• Raspberries, to serve

1. Bash the chocolate chip cookies in a freezer bag with a rolling pin, or in a food processor, until finely crushed.
2. Melt the butter in a pan, then mix with the crushed biscuits. Press this over the base of a 7 or 8 inch loose-bottomed cake tin (8 inch will result in a thinner torte). Chill in the fridge for at least an hour.
3. Melt the chocolate with the condensed milk in the microwave for 1-2 minutes, stirring frequently.
4. Beat the chocolate with an electric hand whisk until smooth and glossy. Leave to cool for a few minutes.
5. Whisk in the double cream.
6. Pour over the biscuit base. Put it in the freezer for at least 4 hours, until you want to serve it.
7. At least an hour before serving, get it out of the freezer and put it in the fridge. To release from the tin, run a warm, dry palette knife round the edge, then push up the base and slide the torte off onto a serving plate.
8. Dust with icing sugar, and serve with raspberries and pouring cream.