STT 22: Bright, Peppery Leek & Lemon Pasta And Chewy Spiced Hot Chocolate Truffles

The kind of any-night dinner that feels like a treat, finished with chocolate, of course

Hey everyone,

This time of year always leaves me in a bit of a culinary limbo. I’m craving things that feel lighter, fresher, maybe even a little springy—but I’m not ready to give up on comfort food just yet. That tension was the starting point for this week’s recipes: something to bridge the seasons, to give you a little lift without losing the cosiness we’re still reaching for on cold nights.

As excited as I am for spring (and all the lovely veg it brings), I’m still making the most of the late-season citrus while it lasts. If you’ve been here a while, you’ll know citrus and acidity run through so many Culinary Cartel recipes—and lemons are the one I reach for most. Leeks, on the other hand, always feel like a nod to spring. So this week’s recipe brings the two together in a dish that’s bright and creamy (but not heavy)—something to counter the lingering chill, while still hinting at warmer days ahead.

There’s not too much to unpack about this recipe, and I’ve not offered up as many substitutions as usual, because this dish truly is the sum of its parts. A bright lemony sauce, leeks, cheesy and lots of black pepper. So I strongly suggest following the ingredient list as closely as possible. You soften the leeks, add in the cream and allow that to cook down slightly before adding Parmesan and lemon zest. The seasoning is key here—you don’t want to be shy with the black pepper, because that, along with the lemon, is what balances the creaminess of the leeky cheese sauce. Once you’ve got your sauce done, toss in cooked pasta, emulsify everything together with a bit of pasta water, and finish with chopped parsley and more Parmesan. It’s simple and satisfying, and comes together in about 20 minutes—meaning you can put it into your weekly rotation from now until the first week of June.

Next up, I’ve got a sweet treat for you. I was thinking ahead to Mother’s Day next Sunday (if you’re in the UK) and was inspired to share a recipe I originally developed for a client—spiced hot chocolate truffles. They’re super simple to make, but they also work well as an after-lunch dessert or even an edible gift idea, because does mum really need another pair of slippers? Probably not.

They’re loosely inspired by brigadeiros—a Brazilian dessert that’s somewhere between a chocolate truffle and a chewy, toothsome fudge—as well as the flavours of Mexican hot chocolate. If you’ve never had a brigadeiro, let me just tell you: they’re fudgy, chewy and delicious. This version is made with condensed milk, cocoa powder and butter, plus a bit of chilli oil and cinnamon for warmth and depth—but you can riff however you like. I’ve tossed mine in chopped hazelnuts, but desiccated coconut or even plain cocoa powder work beautifully too. They keep well, so you can make them ahead and store in the fridge for up to 5 days. Did we eat all the ones I made for this shoot in one sitting. Yes. But you may have more self control. I would also say double the recipe if you’re feeling it…. I regretted not doing this.

As a soon-to-be-mum, I can confidently say that I’d be thrilled if someone made me a bowl of this pasta alongside a simply dressed lemony salad, and followed it up with these spiced truffles. So if you were looking for a plan for next Sunday—you’re welcome.

Spiced Hot Chocolate Truffles

Inspired by Brazil’s beloved brigadeiros, these truffles bring a spicy twist reminiscent of Mexican hot chocolate. Rich, chocolatey, and with just the right kick of heat, they’re perfect for a special treat or a decadent gift.

Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: ~20 truffles

Ingredients

1 (14-ounce) tin sweetened condensed milk

2 tablespoons Banhoek chili oil*

1 tablespoon butter

A generous pinch of cinnamon

3 tablespoons high-quality cocoa powder (plus more for dusting)

Optional: 30 grams chopped roasted hazelnuts (for rolling)

* If Banhoek chilli oil (my favourite) is not available to use, just use any plain chilli oil (avoid an asian infusion/style), or replace with more melted butter and finely ground chilli flakes.

Method

1. Combine the condensed milk, 2 tablespoons Banhoek chili oil, 1 tablespoon butter, 3 tablespoons cocoa powder, and a pinch of cinnamon in a medium saucepan.

2. Place over medium heat and stir continuously with a silicone spatula, getting into the corners of the pan to prevent burning.

3. Cook the mixture, stirring constantly, for about 6-8 minutes or until it thickens and pulls away from the sides of the pan. You’ll know it’s ready when it has a smooth, fudgy consistency.

4. Remove the mixture from the heat and allow it to cool until it’s safe to handle (5-10 minutes). Using your hands, scoop out portions of the mixture (about a large teaspoon or half a tablespoon each) and roll them into small balls, slightly smaller than a golf ball.

5. Roll each truffle in your choice of cocoa powder or chopped roasted hazelnuts, ensuring an even coating. Place the truffles on a serving plate or in small paper cups. Serve immediately or chill in the fridge until ready to enjoy.

Notes

• These truffles are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 5 days.

• If you’d like milder heat, reduce the amount of chilli oil slightly.

Bright, Peppery Leek & Lemon Pasta

A simple yet luxurious pasta dish featuring silky leeks, bright lemon, and creamy parmesan sauce that comes together in under 30 minutes.