For the ultimate indulgence, drizzle with the chocolate sauce in the profiterole recipe on page 50.
To serve: Ladle into bowls, drizzle with walnut oil and garnish with chives, if desired.
Place on a greased baking sheet; drizzle with butter.
Slice the chicken breast crosswise into 4-5 piece and drizzle with green sauce to serve.
Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita.
To serve, pull up on plastic wrap, and gently unmold each pudding onto plates; drizzle with sauce.
