CHOCOLATE lovers will also begin to be more experimental, which is why he’s included savoury recipes in his book Adventures With Chocolate, which is available now in paperback published by Kyle Books, priced £14.99.


Makes one large jar – 250ml
25g basil
150ml light extra virgin olive oil
Juice and zest of 1/2 lemon
1/2tsp sea salt
60g pine nuts
100g pecorino cheese, grated
25g Venezuelan 100% dark chocolate, grated

Place all the ingredients into a small blender, or use a pestle and mortar, and blend until you reach your preferred texture – chunky or smooth, or somewhere in between.

Spoon the pesto into a sterilised jar, seal and keep airtight. Stored like this, the pesto will keep in the fridge for a month. Once open, use within one to two weeks.