Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine

Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 – 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.

To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving

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1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat.

Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.

2. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.

Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan.

Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.

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Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

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The dish typically consists of chikin raisu (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg. The ingredients that flavor the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace white sauce or just salt and pepper. Sometimes, the rice is replaced with fried noodles, yakisoba, instead of fried rice, to make omusoba. A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hotdog or Spam are also two popular meats to include in the dish.

Omurice is said to have originated around the turn of the 20th century[4] at a western style restaurant in Tokyo’s Ginza district called Renga-tei, inspired by chakin-zushi.[7]

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