Food: Best ever brownie recipe

It's not just my opinion. Over 500 users of BBC good food agree that this Orlando Murrin recipe really does make the best brownies. The resultant brownies are ultra decadent, oh so chocolatey, and exceptionally squidgy.

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate, broken into small pieces
50g milk chocolate, broken into small pieces
3 large eggs
275g caster sugar

Preheat the oven to 180 degrees celsius. Makes around 15 squares.

1. Begin by breaking the dark chocolate into small pieces. Place the chocolate into a heat proof bowl over a saucepan a quarter filled with simmering water and stir until the chocolate melts. Don't boil the water or allow the bowl to touch the water's surface as this could result in grainy chocolate. Take off the heat.

2. Add the butter, in small chunks, to the chocolate and stir to melt. Allow the mixture to cool to room temperature.

3. Place the eggs and sugar into a large bowl and whisk using an electric mixer for 5 minutes or until the mixture becomes light and frothy and doubles in size.

4. Pour the melted chocolate mixture over the egg mixture and fold to incorporate.

5. Sift the cocoa and plain flour into the rest of the brownie mix and add the pieces of white and milk chocolate. Fold again.

6. Pour into a brownie tin and place into the middle of the preheated oven. Check the brownie after 20 minutes; it should be shiny and cracked on top and be still slightly wet when a skewer is inserted. If it's slightly too wet, leave for a few more minutes. Remember an overdone brownie is terrible! Better to remove from the oven too early than too late!

Food: Best Roast Potatoes

It's important you use a good potato variety here - your roast potato is obviously all about the potato so try not to scrimp. A floury potato is key - try either King Edward or Maris Piper. Some people like to add garlic and rosemary - it's completely up to you.

Serves 4

1 Kg of Maris Piper or King Edward potatoes
100 ml goose fat or olive oil
salt and pepper

Preheat the oven to 200 degrees celsius

1. Begin by peeling the potatoes and cutting them in half lengthways. Quarter any particularly large potatoes.
2. Add your chosen fat/oil to a large roasting pan and place in the oven so that it gets really hot.
3. Place the potatoes in a saucepan of cold water (add a little salt), bring up to the boil and cook for 3 minutes, uncovered.
4. Drain the potatoes into a colander and allow them to steam away for a couple of minutes (this removed extra moisture).
5. Shake the potatoes hard to fluff them up. This is all added crispness.
6. Add the potatoes to your roasting pan in a single layer and shake to ensure they're well coated with oil/fat. Now is the time to add your rosemary and garlic if your using it.
7. Roast the potatoes for 45 minutes, turning the potatoes over once during the cooking time. Season with salt and pepper.