• 250 g butter
• 200 g dark chocolate
• 4 eggs
• 330 g brown sugar
• 200 g plain flour
• ½ tsp each of ground cinnamon and ginger
• ¼ tsp nutmeg
• 35 g cocoa

Preheat the oven to 170C, and grease a 20 cm cake pan.

Melt the butter and chocolate in a heatproof bowl over a pot of simmering water being careful not to get any water into the chocolate mixture.  Set aside to cool.

Beat the eggs into the chocolate mixture one at a time, then fold in the dry ingredients.  Spread the mixture into the cake pan and bake for about 25 mins or until just set.

• 12 chicken drumsticks
• 1 c greek style yoghurt
• 2 cm piece of fresh ginger (grated)
• 1 tsp tumeric
• 1 tsp cumin seeds, toasted
• 1 tsp chilli powder
• 2 cloves garlic finely chopped
• 1 tbsp olive oil

Use a small sharp knifee and cut two slashed into the meatiest part of each drumstick. Combine all the other ingredients in a large bowl and add to the chicken tossing to coat.  Cover and leave in the fridge for an hour or overnight.

Preheat the oven to 200C, and bake the drumsticks on a tray lined with baking paper for about 25 mins.  Drain off any excess liquid and then cook for a further 15-20 mins until slightly charred and cooked through.  Garnish with lemon wedges.