Everything works in harmony in this recipe, from the olive oil that lightly caramelises the dates, which then pair perfectly with bitter dark chocolate and a pinch of flaky sea salt. I allow three dates per person.
INGREDIENTS
large, pitted Medjool dates
dark chocolate, 80 per cent cocoa
fruity olive oil
flaky sea salt
crème fraîche
METHOD
Open each date where the stone was removed and fill with a piece of chocolate. Gently pinch the edges together to seal so the chocolate won’t leak out when heated.
Put a thin layer of olive oil and the dates in a sauté pan over a very low heat. Cook, turning the dates to lightly caramelise on all sides, about 1½ minutes. They will quickly burn if the heat is too high.
Place on a serving platter and drizzle over the oil from the pan. Leave for at least 10 minutes then top each one with a pinch of sea salt. Serve with crème fraîche for dolloping on top. Make as many as you need.
Cook's note: After putting the leftover dates in the fridge, I discovered I loved them as much chilled as warm.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.