In addition to being an international supermodel, Robyn Lawley is a self-confessed foodie, and her new cookbook, Robyn Lawley Eats is an inspiration to girls who just love to eat. Here, she shares two recipes from the book.

CHERRY RIPE SLICE

Preparation time: 50 minutes
Cooking time: 45 minutes
Makes: 15-20 squares

Ingredients (base):
11/2 cups plain flour
3 tbsp Dutch (dark) cocoa powder
¾ cup caster sugar
½ tsp baking powder
100g salted butter, chopped and softened
50ml cold milk

Ingredients (cherry filling):
600g glacé cherries
125g condensed milk
150g desiccated coconut
1 tsp vanilla extract

Ingredients (topping):
400g dark chocolate, chopped

Instructions:

1. Preheat the oven to 180°C and line an 18cm square cake tin with baking paper.
2. To make the base, put the flour, cocoa, sugar and baking powder in a bowl and rub in the butter until it’s utterly worked through and all the lumps have gone. Add the milk and mix to a soft dough.
3. Press into the base of the tin firmly and evenly. Bake for 15–20 minutes or until set and dry on top. Remove from the oven and leave to cool.
4. To make the filling, put the cherries into a food processor, and process until very finely chopped. (This can be done by hand if you have the patience and don’t mind the stickiness.) Mix in the condensed milk, coconut and vanilla until you have a smooth, pink, coconut paste. Spread evenly over the chocolate base. Return to the oven and bake for a further 25 minutes. Remove from the oven and leave until cold.
5. For the topping, melt the dark chocolate (I prefer to melt the chocolate the traditional way, in a bowl over simmering water on a stovetop) and spread over the top. Leave to set.
6. Cut into bars, then refrigerate. The chocolate will become quite hard in the fridge, so it’s better to slice first.

SLOW-ROASTED JERK CHICKEN

Preparation time: 30 minutes + 6-9 hours brining
Cooking time: 2 hours
Serves: 4-6

Ingredients:
2.2kg large chicken – halve dry rub ingredients if chicken weighs 1–1.5kg
2 onions (brown or red), finely sliced
5 thyme sprigs
2 garlic cloves, chopped
½ lemon
1–2 cups chicken stock

Ingredients (brine):
2L cold water
½ cup salt
½ cup brown sugar
½ cup white vinegar
½ cup chicken stock
juice of 1 lemon
1 garlic clove, crushed

Ingredients (dry rub):
4 tbsp brown sugar
1 ½ tbsp paprika
1 tbsp sea salt flakes
3 tbsp chili powder (change to 1–2 tsp if you don’t like spicy)
1 tsp dried chilli flakes
1 tsp garlic powder
3 tsp ground black pepper
½ tsp ground cumin
½ tsp finely grated lemon zest

Instructions:

1. Combine all the brine ingredients in a large bowl (big enough for the chicken to be submerged). Add the chicken, cover and refrigerate for 6–9 hours.
2. When ready to roast, preheat the oven to 150°C. Spread onions evenly into a roasting pan and place a wire rack on top. Drain the chicken from the brine and pat dry inside and out with paper towels. Place onto the rack and place thyme, garlic and lemon inside the chicken.
3. Combine the dry rub ingredients and rub all over the chicken (don’t worry if some of the mixture falls into the pan, leave it there). Carefully pour chicken stock into the roasting pan, without letting it touch the chicken. Cover the chicken breast with foil.
4. Roast for 11/2 hours, then take off the foil and cook for a further 30 minutes. Increase the temperature to 220°C for the last 10 minutes of cooking, to make the skin crisp.
5. Check to make sure your chicken is cooked by piercing a thigh to see if the juices run clear, or by using a digital thermometer (the safest way) which should reach 74°C. Take out of the oven, cover loosely with foil and let sit for 10 minutes before carving and serving.

Note: This is best served with rice. It’s great to shred the remaining chicken you don’t eat for a cheesy quesadilla the next day. The drippings are very salty, and do make a good gravy.

Find even more delicious recipes in Robyn Lawley Eats.