Luxury British chocolatier and cocoa grower, Hotel Chocolat, is launching an Easter range that is full of style and its renowned British wit – created to put an uplifting smile on everyone’s face.  The range has an egg for absolutely everyone this Easter – from the best-selling Extra Thick Eggs and Egg Sandwiches, to magnificent Ostrich Eggs, hedonistic Truffle Eggs and imaginative new children’s eggs.

The undoubted jewels in the crown are Hotel Chocolat’s renowned Extra Thick Eggs, which this year come in simply beautiful hatbox-inspired, keepsake boxes. They capture the full excitement of Easter with shells up to 3 times thicker than the average and thrilling chocolates hiding inside. And as Easter is time for families and friends to get together, the range is also full of little gifts and treats and fun ideas for egg hunts and races and more. 

This year AMG has teamed up with Hotel Chocolat to give one member a chance to win the fabulous Eggsibitionist Extra Thick Egg

With thick shells cast in classically creamy 40% milk chocolate and an array of exciting chocolates hiding inside, these rather special eggs are full-on Easter adventures beautifully presented in ribbon-tied hatboxes.  Featuring a selection of 12 mini eggs filled with soft caramel, smooth hazelnut praline, raspberry truffles and more – so there’s something for everyone to love. £26

Other eggs in the Hotel Chocolat Easter range include:

• The Champagne Truffle Egg
• Mini Truffle Eggs
• Egg and Chips
• Dippy Egg
• Up, Up and Away!

For more information go to www.hotelchocolat.co.uk

For your chance to win the Eggsibitionist Extra Thick Egg simply answer the following question in the box below

How many Mini Eggs are inside the Eggsibitionist Extra Thick Egg?

a:  6
b:  9
c:  12

Terms and Conditions

• The Eggsibitionist Extra Thick Egg will be won by the first member with the correct answer whose name is drawn at random.
• Entries must be received no later than 25th March 2012.
• Prize subject to availability.
• Cash alternatives are not available.
• The prize is non-transferable
• Entrants must be aged 18 years or over.
• The competition is open to UK Residents only.
• Only one entry per household.
• The prize can only be delivered to a UK address
• Your AMG profile must have your name, address, post code and email address fully completed. To update, either go to ‘My Profile’ at the top of the page or amend in the right hand side bar of the competition page
• Entry excludes employees of associated companies and agencies and anybody professionally connected with the promotion.
• The Editor’s decision is final and no correspondence will be entered into.
• The winners’ addresses will be passed to a third party, but only for the purpose of delivering the prize.
• Entry to the draw denotes acceptance of these conditions.

You must be logged in to enter

 I try to put this to the back of my mind when we go to a friend’s party but it doesn’t work. I meet two people who have been treated for cancer. Our host introduces them to me obviously feeling this is helpful – and it probably is. But I do feel as if I need a break from talking about cancer.  There’s a guy who has had throat cancer and a woman who has had breast cancer.  My mortality feels challenged when she says that hers was obviously not as serious as mine as she didn’t need chemotherapy. They have both made a complete recovery but I can sense that somewhere the fear is stalking them too.

Watching everyone else having a good time, I am feeling very detached and isolated. I guess this is all normal but I hope that this stage passes quickly.

When it comes to restyling, redecorating or updating your home, the big question is where to start. Step-by-Step Home Design & Decorating has all the answers. Everything you need to know to give your home a complete makeover and a stylish new look is in this book and with all content presented step by step – from the planning stages through to the finishing touches – it is the most practical home guide there is.

Reflecting the current trend of people wanting to design and decorate their own interiors rather than using an often costly designer, this book helps you do the best possible job especially for those working to a budget. Looking at the home, room by room – from the all-important kitchen to the lowly laundry room – you’ll find all the practical advice you need to be your own interior designer and get the perfect look confidently, without breaking the bank.

Providing all the know-how you need, this guide encourages you to try a whole range of things, including selecting a new colour scheme, choosing appliances, making blinds, hanging wallpaper and much more. Clear instructions and stunning photography is featured to help you at every stage. Added inspiration comes from a series of features showing you ‘5 ways with…’, which cover everything from ways with mirrors and rugs to dressing a bed and clever storage. Budget conscious inspiration includes ways to repurpose and rejuvenate furniture.

Edited by Clare Steel, an established writer and stylist with a strong background in interiors, Step-by-Step Home Design and Decorating is comprehensive in its scope, and utterly practical; it is the indispensable single-volume reference for anyone wanting a more stylish home. The publication date is 1st March 2012 and it is priced at £25.00

For more information visit www.dk.com

For your chance to win one of two copies of this book to help you change your home simply enter your AMG User Name in the box below.

Terms and Conditions

• The STEP-BY-STEP Home Design & Decorating books will be won by the first two members whose names are drawn at random.
• Entries must be received no later than 25th March 2012.
• Prize subject to availability.
• Cash alternatives are not available.
• The prize is non-transferable
• Entrants must be aged 18 years or over.
• The competition is open to UK Residents only.
• Only one entry per household.
• The prize can only be delivered to a UK address
• Your AMG profile must have your name, address, post code and email address fully completed. To update, either go to ‘My Profile’ at the top of the page or amend in the right hand side bar of the competition page
• Entry excludes employees of associated companies and agencies and anybody professionally connected with the promotion.
• The Editor’s decision is final and no correspondence will be entered into.
• The winners’ addresses will be passed to a third party, but only for the purpose of delivering the prize.
• Entry to the draw denotes acceptance of these conditions.

You must be logged in to enter

 Just because the scan results are the most important thing in my life at the moment,  I am rather expecting everyone else to treat it as top priority too.  But when I phone the oncologist’s office I detect little urgency.  

Since my diagnosis an unwelcome streak of pessimism stalks me.  Once one has heard the words ‘You have cancer’ once, it isn’t that difficult to imagine it being said again.  My stomach churns with fear every time I imagine the doctor telling me what the scans show. 

I am told that the oncologist will probably look at the results later and that I need to arrange an appointment with him.  It is the weekend tomorrow and next week I am working in Liverpool on an assignment that simply cannot be cancelled or postponed.  The earliest appointment I can make is in ten day’s time.  

In the meantime, I ask if someone could possibly let me know whether the results are good or bad and I follow this up with what amounts to a begging email.  My common sense tells me that this is not the way that doctors communicate so I am even more tense but not surprised when I have heard nothing further by the end of the day. 

Doesn’t look as if I will be uncorking champagne any time soon.

 I had thought I was just popping to the hospital for a quick scan but the process took nearly all day.  

It began with having to drink what seemed like a bucket of water before the MRI scan.  Although less intimidated by the scanner these days I am getting a bit sensitive to the needles and did’t really share the radiologist’s amusement when my arm turned to a bloody mess. 

Neither did the next radiologist who injected me with a radioactive substance before the bone scan.  This guy targeted the vein perfectly and told me to go away for two hours.  I wasn’t expecting this but I called my husband and we retired to a local bar, although it was nothing stronger than coffee for me.  After a couple of beers we said goodbye and, high on caffeine, I headed back to the x-ray department. 

As I slide back into the scanner I find myself unnerved by the ‘what-if’ scenarios flooding my brain.  Desperate to know if there is any further evidence of cancer I try to get some clues from the radiographer’s expression but she is giving nothing away.  As I leave the department I ask about results and am told that my oncologist will be able to see them online within a couple of hours. 

After being told to avoid babies for the rest of the day (apparently I am a tad radioactive), I make my way to the chemo unit for a pre-chemo assessment.  A lovely nurse talks me through the likely side effects but, however, charming she is there’s no nice way of telling me that I am not going to feel at all well and that my hair will probably fall out.  She also adds that it will grow back frizzy.  I can hardly wait. 

She has a strong West Indian accent and there is a very odd moment of misunderstanding when I wonder why she is asking whether I am allergic to lettuce.  Transpired that she was talking about latex. 

Then it’s more blood tests and my veins are really tired and not in the mood.  Despite the nurse’s patient and gentle touch, it takes a while and I start to feel slightly queasy.  Finally, I am despatched off to the cardiac unit for an echocardiogram.  I get excellent marks for my heart beat which is something of a relief. 

Leaving the hospital at last, there’s a mum pacing the floor with a newborn baby between the exit and me.  I consider raising the alarm and asking for reception to be cleared but decide on a slightly more low key strategy and edge my way around the walls, giving mum and baby a very wide berth.  

Fortunately, there are no more baby encounters on the journey home and I can focus on worrying about what the doctor will see when he takes a look at today’s scans.

There are a staggering 12,000 active followers on the Ardèche Facebook page, most of whom feel a strong emotional pull to the place. The fact that there are no trains, motorways or airports partly explains why the area, in the Rhône-Alpes region of France has retained such a strong identity and seems to speak so intensely to those who have travelled or lived here.

Ardèche is undiscovered territory for the Brits, who tend to plump for nearby Provence. European white water rafters and campers may be familiar with this scenic region cut through by fast flowing rivers and gorges, but it is largely the French themselves who have a had an ongoing love affair with this area in the south east of France. ‘People in France know the Ardèche for it’s quality of life, the warmth of the people and the climate and its inspiring natural surroundings’, Tom Chabbit, a local potter originally from Paris tells me.

Tom is typical of a generation of 30 and 40 something Parisians who are transplanting themselves from the capital in search of a better, more independent life in the Ardèche. Christian, owner of a buzzing local restaurant, Le Bouche a Oreille, who left his high powered job as a computer engineer is typical. ‘Now I earn very little but as a family we don’t need as much as we did in Paris,’ he grins. ‘Now I do many different things – I build furniture, sell food and do the accounts. I like the diversity. It is a lot of hard work but life is so much better for the family. We love eating the local produce, drinking and having guests. It is very good for the mentality.’

Jérôme Poudevigne, one of a small group of independent winemakers in the south Ardèche, is the fifth generation to work this land since the 18th century. The Syrah, Merlot and Grenache vines he plants in the stony, clay soil with no acidity, at 130 metres altitude, may be typical, classic wines of the terroir (the land), but he is the only one in the Ardèche to plant Mourvèdre. His father was not interested in marketing, giving all his wine to the local cooperative, and like his family before him he doesn’t use chemical products.

Softly spoken Philippe runs the riverside guest house, L’Oustalou, in the heart of the Ardèche, serving up meals using local plants and flowers, organic produce from nearby farms foraged fare and herbs that grow wild in the rocky landscape in the restaurant. 

Philippe is a part of Les Menus Curieux (www.menuscurieux.fr) ‘The Curious Menus’ whose members include small hotels and restaurants in and around the Ardèche that create cuisine using edible wild plants. With his gentle manner and twinkling eyes makes an unlikely estate agent. Yet this was his previous job before he gave up his 9 to 5 job in the city of Montpelier to follow his dream to live in the Ardèche where his wife Veronique is from.

I sit down to supper with six Belgian guests – 60% of visitors to Ardèche are Belgian. ‘They return year after year. I don’t know why’, says Philippe disingenuously. It is pretty clear why. They come back for his gentle hospitality and to see what new recipes he has come up with. A bowl of lightly whipped cream of beetroot soup is prettily decorated with a splash of vivid orange nasturtium flower, an organic pork chop laced with delicate rose buds and a side of veal on a bed of barley sprinkled with forest foraged ceps. Richly coloured desserts – chestnut Chantilly, peach with mint, yellow plum with star anise, – are similarly locally flavoured and served in flamboyant glasses.

‘We wanted to change. It had been in our heads for a long time,’ confides Philippe. We were only thinking of money and business and wanted to have another life – one that was not just about money. It’s not easy and it’s not a holiday; in the summer we go to bed at 1am and get up at 6am because we don’t want to employ anyone. We want to do all the work ourselves, love meeting new interesting people every day and find it very enriching.’ 

It is a sentiment echoed by Jérôme, who declares, ‘I prefer to explain myself how I work and to communicate directly with people.’ Although Jérôme studied onelogy he keeps the production deliberately small scale, producing around 15,000 bottles a year from his boutique winery which he sells in France to independents.

‘I don’t want to be sold everywhere. This way, I have the freedom to make the wines I want to make without worrying about the markets. I produce a rosé, only if I feel like it, for example.’ Jérôme still works with his father, with whom he lives, with four generations of his family, including his 97-year-old grandfather. As I stand with him in the warm sun in his sheltered, tranquil vineyard, it is easy to understand why locals call this area ‘the Little Nice’. Visitors can just turn up and do a tasting and buy directly – there is no need to book. Jérôme, who is intense, clearly passionate and talks animatedly, deliberately takes the time to welcome people. At this point, Marion his four-year-old runs into the cellar that belonged to his grandfather, laughing as her father gives her a small taste of wine from her very own barrel.

Article and images copyright Jane Egginton

Terry the clam digger respects clams and after an hour working alongside him searching for the buried molluscs I respect Terry. For this is seriously hard work. First you have to spot the tiny telltale hole, then you have to drive your clam hack, a short-handled bent fork, down into the sand and pull hard. With a bit of luck this will unearth some but you can only keep ones over a certain size: borderline cases have to be measured through a hoop on your bucket.

Terry who has been doing this since he was 11 and is now 55 can collect thousands in the few hours that the tide’s out in Nova Scotia’s vast Bay of Fundy. I’ve managed to find maybe a couple of dozen. But as we steam and then sample what we’ve caught while Terry serenades us with clam themed songs, I realise that what I have discovered is yet another example of how almost everything in this Canadian maritime province is to do with the sea. Nowhere is further than about 40 miles from the ocean: it has shaped its geography, history and culture. It has provided livelihoods (legal and illegal), recreations, joys and sorrows.

This is where the victims of the Titanic were brought to be buried, where the SS Atlantic sank in 1873 with the loss of over 500 lives, where there are at least 10,000 ship wrecks around the coast and where 150 lighthouses were built over the years to try to prevent more. It’s where hopeful immigrants to a new country arrived and from where the North Atlantic convoys set off during World War II to keep the old country alive: Churchill called them Britain’s lifeline.

For a relatively young place it has packed a lot in and its capital Halifax is a good place to start. Now a bright little city with smart shops and restaurants, a theatre, a casino and a symphony orchestra, it also claims more pubs and clubs per capita than almost anywhere else in Canada. The Split Crow, where the British navy used to press gang locals, The Lower Deck and the Old Triangle are all lively places offering fiddle and other music and reasonable priced eats. The Dome nightclub is a good after-dark place as is the newly-opened Taboo which offers private rooms, cocktails and canapes.

The city though has also seen more than its fair share of the dark side of life. It was in the harbour here, the second largest natural one in the world, that two ships, one of them loaded with 30,000 tons of TNT, collided in 1917 leading to the biggest explosion ever before the atom bomb and the deaths of 1700 people.

The story is told in the excellent Maritime Museum as, of course, is that of the Titanic and there are special events this year to mark the centenary of the tragedy including tours, talks, a evening of music from the era and menus from the ship’s dining room, and a specially written play about the only black family onboard.

Over 100 of the victims are buried in Fairview Cemetery where we pay a poignant visit to the lines of graves. One grave, that of 23 year-old Joseph Dawson, is covered with flowers and other tributes. “He’s the nearest person to the Leonardo DiCaprio character in the film,” our guide Mark tells us. “He’s getting more attention from teenage girls in death than he probably ever got in life.”

It’s raining when we visit the graves which seems fitting but as they say in Nova Scotia “if you don’t like the weather, just wait ten minutes.” So by the time we get to the picturesque Peggy’s Cove with its iconic lighthouse, one of the most photographed in North America, it’s blazing sunshine though bad days can bring 60ft waves to crash against it.

Another time we huddle together on a windy cliff top to hear about rum running in the hidden coves below: during Prohibition fishermen who would normally make $40 a month could make ten times that bringing in liquor for Al Capone. A couple of hours later we’re basking in the warmth on a beautiful but deserted sandy beach  in the Kejimkujik coastal park – 50 visitors would be regarded as a crowd – like the seals we can see on the nearby rocks.

On our last day but one we creep through ghostly mist on the ferry to Brier Island but next morning wake to dazzling light for our whale watching expedition. We sail from the island harbour about eight miles out to sea to the point where the shallows give way to a 1,000ft depth.  From June to September the waters of the Bay of Fundy attract 15 species of whale who come to mate, play and feed on the plankton in the world’s highest tides so you’re almost guaranteed to see some – and we did.

For me it was the highlight of the trip: there’s something simply awe-inspiring about seeing the great curve of a 70 ft finback emerge from the water or the flip of a massive humpback tail barely 20 yards away. Apparently the underside of a tail is as individual as a face so although to an outsider one whale looks pretty much like another, to the guides on the
boat they’re old friends with names and histories.

The sea provides plenty of other sporting activities including fishing, kayaking, sailing and surfing but wimps should remember that this is the Atlantic and the water is cold.  At the White Point Beach resort on the South Shore where we stayed one night, I could only manage a brief paddle before numbness set in (I would have needed a wet suit for anything further) and I waded out for a sunset cocktail and a plate of mussels cooked on an open fire on the beach.

All that cold water produces wonderful fish and sea food. As well as the mussels and clams, we dined on halibut, scallops, shrimps, chowder and, of course, lobster, all at reasonable prices. Chez Christophe in the French-speaking Acadian region offers homely grub for around £10 a head, the Olde Fish Factory in Lunenberg – it does meat as well as fish – might set you back around £22 a head without wine and if you want to push the boat out Fleur de Sel in the same town has been voted one of the best in the country. Expect to shell out around £45, more with wine. For the cash-strapped though, MacDonalds do a five dollar MacLobster sandwich in the summer season.

If you fancy a fullsize one you can pick your own at the Lobster Pound restaurant in the quaint fishing village of Hall’s Harbour: sizes range from small to jumbo for around £8 a lb. While it’s being cooked you can hear all about the species from old salts like Lowell who’s worked there for years. He puts a live one to sleep by rubbing its back and makes everyone jump by making us think he’s lost a finger to one of those claws. Which can happen. Respect,lobsters!

Canadian Affair offers a self-drive package from £849 per person based on double occupancy. Price includes flights, car hire and 7 nights accommodation in 3 or 4 star hotels or resorts. Tel 020 7616 9184
www.canadianaffair.com

More info including Titanic events  www.novascotia.com and uk.canada.travel

Maritime Museum adults £5.50, children £3 www.maritime.museum.gov.ns

Clam digging www.fundyadventures.com £42 a session

www.novascotiawhalewatching.ca adults £31 children £16 a trip

Everyone knows that Italians love their coffee, but not many know how much they love caffè d’orzo (barley coffee). For centuries barley has been used not only as coffee substitute but as an healthier alternative hot drink, which can enhance well-being. This product is grown, produced and roasted in Italy, in the Veneto region and is certified organic.

Orzo Coffee is a 100% natural, caffeine-free and organic Italian speciality to enjoy and brew just as your usual coffee. It can be enjoyed after dinner and at any other moment of the day, it is loved by children, mums and everyone who wants to enjoy a moment of calm in their hectic day. 

‘Caffè d’orzo’ (barley coffee) has a long established tradition in Italy but it is not very well-known in UK. The establishment of its tradition is associated with a specific historical period during the Fascism era, when Italy was dealing with embargo sanctions and therefore had very limited access to real coffee. On the other hand, barley was a common cereal in Italy, used in many traditional dishes as well as in farming. Therefore, orzo coffee become a substitute, for the expensive and less available coffee. With the economic boom that followed the war-time period, barley coffee remained used but was less popular than the world-wide famous Italian coffee.

Orzo Coffee is a healthier alternative to coffee, it is 100% natural and no chemicals are used in its production or preservation and it’s naturally caffeine-free.

AMG has been testing Orzo Coffee and has been very impressed. One member of staff does not drink coffee so for him it’s been a great alternative. We have been brewing it in a cafetiere, not only does it taste and smell like coffee but it has the same mouthfeel which is important to the enjoyment of a drink.

For more information visit www.orzocoffee.co.uk

South Korea is one of the most dynamic countries in the world, it is also very culturally rich with a long heritage of customs, architecture and food. At Kimchee in Holborn they have combined this dynamism with the heritage and cuisine to bring you the Korean experience in London.

Kimchee stands in a commanding position on the corner of High Holborn and Red Lion Street with floor to ceiling windows that give it a fresh modern look. Walking up from Holborn tube I was amazed by the crowd of people outside. These were the ‘unbooked’, who were happily waiting the 30 minutes for a table, always a good sign, fortunately we were ‘booked’ so got a table straight away.

Inside the restaurant the atmosphere was electric, with 200+ people, many Korean and Asian, enthusiastically tucking in to a whole range of dishes. The decor and furniture have clean simple lines and these complement the authentic Korean art and water feature in the waiting area.

Korean food is different from other Asian cuisines being more hearty and substantial than Japanese or Chinese. With a combination of the well laid out menu and some help from our friendly server we chose a range of dishes which are grouped by section.

In the Accompaniments section is the national dish of Korea and the namesake of the restaurant, Kimchee, pickled vegetables with chilli and garlic.  It is eaten either as a side dish or as part of a main meal and can become quite addictive. We chose two types, the traditional kimchee with cabbage and another made with oriental radish. They both had a fresh taste and the radish produced a very pleasant effervescent sensation in the mouth.

The section labelled Side Dishes I would consider as starters, although like most Asian food they are all eaten together.  There is a mouth watering array of ‘must try’ dishes with some very interesting combinations like Roseu Pyeon Chae – thinly sliced seared beef wrapped around vegetables with a wasabi and soy dipping sauce.

With encouragement from the manager we ordered four side dishes. Pa Jeon and Kimchee Jeon, these are pancakes made with seafood and kimchee respectively. Both were served with a soy and chive sauce, these were deliciously light with a taste to savour. Our other two selections were the Crab Tuigim, soft shelled and deep fried in breadcrumbs with a plum sauce dip and the crispy fried spicy calamari with sweet chilli sauce.

The calamari would have been a standout dish in any cuisine and summed up the KImchee experience, it was delicate while at the same time satisfying, it had a fresh, clean taste and a very appetising appearance.

The next couple of dishes had real substance. The Seafood Dolsot Bibimbap was served in a granite bowl that sits in a wooden box. The granite is heated and the bottom and coated in sesame oil before being filled with rice. The bottom layer of rice becomes brown and crispy, mix this with the calamari, mussels, prawns and scallop and the accompanying oyster sauce (or hot chilli if you are brave) and you create the some amazing contrast of tastes and textures.

The night we visited the restaurant was one of the coldest of the year so the Hot Pot Bulgogi, served in an earthenware pot, was very welcome. Described on the menu as gutsy comfort food it certainly delivered on its promise. Thinly sliced beef in a soy marinade are joined with vegetables, glass noodles and a selection of shitake and enoki mushrooms in a highly flavoured broth to produce another tantalising mix of flavours.

Our last indulgence and another hallmark of Korean food is meat from the barbeque. We sampled the Bulgalbi, short beef ribs marinated in a fruity sauce with onions and garlic and the thinly sliced pork belly. The quality of the meat was first class and intensely flavoured, we wrapped the meat in crisp lettuce leaves that came with the dishes to give it an extra, lively dimension.

There was also an aesthetic element to the meal, all of the serving dishes are both attractive and functional, the granite bowl, the earthenware pot and the hand painted dishes all added something to the presentation of the food itself.

There was a good selection of wines, spirits and beers on offer. If you want to drink like a Korean then either choose the Hite beer, the country’s biggest brand, or order a Soju based cocktail. Soju is a Korean distilled spirit, it’s colourless and traditionally made from rice, it’s like vodka but with a slightly sweeter taste. Also many of our neighbouring diners were drinking tea and there was a good range on the menu which you can drink hot or cold.

As we had chosen some beef and pork dishes we went for the house red, the Nerello Mascalese 2009. This Sicilian wine made with the Nero d’Avola grape was light with some strong red stone fruit notes, primarily cherry, it paired well with the meal.

Our final treat was the dessert, the Chap Ssal Ddeok, traditional chocolate rice cake with a dusting of cocoa powder looked tempting but in the end the home-made ice cream won the day. My dining companion’s black sesame was delicious as was my roasted green tea sprinkled with matcha. It was a fitting end to a most memorable meal.

This was one of the most enjoyable and ground breaking dinners I have had for a long time.  The energy in the place was uplifting, the food was an exciting departure from the norm and the quality of the surroundings and the crockery added to the overall experience. Go and try Kimchee, it’s a great showcase of Korean cuisine and culture.

Expect to pay around £35 per person including service and drinks.

Kimchee
71 High Holborn
London WC1V 6EA
020 7430 0956

www.kimchee.uk.com

Review date 2nd February 2012

With Easter just around the corner, About My Generation has teamed up with Swiss cooking chocolate Menier to offer you the chance to win one of five prizes of a box of Swiss cooking chocolate to help you create delicious treats this Easter time.

Menier was founded in 1816 which makes it the oldest chocolate brand in the world. This versatile Swiss chocolate is ground for longer which gives it a distinctively smoother taste and richer aroma.  Menier prides itself on being the No1 brand for its 70% cocoa dark cooking chocolate. More recently Menier has also introduced a milk chocolate bar which, complemented by the white variety, is proving to be very popular amongst budding cooks.

Whilst Menier chocolate is widely used in creating delicious puddings and tea time treats, it can also be added to savoury recipes. Why not use a bit of dark chocolate in your lamb stew for a unique twist on a spring time classic or add to a Mexican Pinto bean soup for a deeper flavour? Finish off your meal by creating a tempting white chocolate rice pudding accompanied by rhubarb compote. By winning a box of the chocolate you will have plenty of opportunities to experiment.

Menier chocolate is available in three varieties: white, milk and dark from major supermarkets, RRP £1.19.

For some delicious Easter recipe suggestions please click here…

For your chance to win a box of Menier Cooking Chocolate worth £20 simply answer the following question in the box below

How much cocoa is in Menier’s dark cooking chocolate?

a:  50%
b:  60%
c:  70%

Terms and Conditions

• The boxes of Menier Cooking Chocolate will be won by the first five members with the correct answer whose names are drawn at random.
• Winners can choose between a dark, milk, white or mixed box worth £20.
• Entries must be received no later than 25th March 2012.
• Prize subject to availability.
• Cash alternatives are not available.
• The prize is non-transferable
• Entrants must be aged 18 years or over.
• The competition is open to UK Residents only.
• Only one entry per household.
• The prize can only be delivered to a UK address
• Your AMG profile must have your name, address, post code and email address fully completed. To update, either go to ‘My Profile’ at the top of the page or amend in the right hand side bar of the competition page
• Entry excludes employees of associated companies and agencies and anybody professionally connected with the promotion.
• The Editor’s decision is final and no correspondence will be entered into.
• The winners’ addresses will be passed to a third party, but only for the purpose of delivering the prize.
• Entry to the draw denotes acceptance of these conditions.

You must be logged in to enter