This grown-up twist on a classic chocolate chip cookie is guaranteed to bring smiles, whether it's enjoyed at the end of a long dinner party or savoured as an indulgent afternoon treat.
Serves 4 (or 1!)
We asked our long-time friend and photographer, Charlotte Bland to show us her favourite recipe for #bakedinmud.
Charlotte brings a playful spin on the typical bite-size treat from her London home — inspired by her friend, Rukmini Iyer's recipe.
"I’m not quite sure what I cooked before Rukmini wrote her Roasting Tin books as the recipes are everything I want to eat, all of the time. This chocolate, sage and sea salt giant cookie is a brilliant afternoon tea or pudding for a crowd. It’s a bit of a showstopper but is straightforward to make and has such an intuitive mix of ingredients, the sage is a genius addition to something like a chocolate chip cookie that we all know so well. It’s a firm favourite in my household and the perfect partner for my Mud Flan Dish."
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About Charlotte Bland
Charlotte Bland is a photographer who specialises in shooting food, interiors and travel, focusing on the details of everyday life.
After an Art History degree she developed her photography career with clients including The Guardian, Penguin Books, Bloomsbury and Chatto & Windus.
Cookbook credits include, La Vita è Dolce by Letitia Clark, Flavour by Ruby Tandoh, The Cornershop Cookbook, Christmas at River Cottage and Frontières: Food and Cooking from the French Borderlands by Alex Jackson.
Charlotte also runs the Bland Badger creative retreats in Italy where she produces creative workshops and shares her tips for developing your own photographic style, inspired by the beauty of the Italian landscape and its wonderful natural light.
Photography by Sophie Davidson.
About Rukmini Iyer
Rukmini Iyer is the bestselling author of The Roasting Tin series selling over 1.5 million copies to date (The Roasting Tin, The Green Roasting Tin, The Quick Roasting Tin, The Roasting Tin Around The World, The Green Barbecue and The Sweet Roasting Tin). Her latest book, India Express, is a collection of easy, quick and flavourful vegan, vegetarian and fish recipes.
She originally trained as a lawyer and left the industry to retrain as a chef and food stylist. Her mission is to transform boring midweek meals one roasting tin dinner at a time.
You can find more of Rukmini’s recipes in full at her Dinner with Rukmini website or sign up for Rukmini's newsletter for exclusive recipes and cookbook news.
Photography by Jurriaan Huting.
