To mark National Chocolate Week, Gwent chef Mike Hendry suggests some alternative recipes to try out.

THE word 'chocolate' usually makes a person think of a sweet treat but for one Monmouthshire chef, it can mean much more.

To mark National Chocolate Week, Mike Hendry, 32, who is the head chef at Llansantffraed Court hotel and restaurant, suggests some recipes to cook up a chocolate starter or main as well as dessert.

Originally from Ayrshire, Mr Hendry began his career as a chef aged 21 and moved to Wales in 2003.

He joined the team at Llansantffraed Court following a seven year career at the Michelin-starred Crown at Whitebrook.

Mr Hendry decided to experiment with chocolate recipes as part of National Chocolate Week, the UK's biggest chocolate celebration that runs between October 13 to 19.

Speaking of his recipes, he said that venison with chocolate is a well know classic, while mackerel with white chocolate is more unknown.

He said: “I made a starter, a main and a dessert. My favourite is the Chocolate Cremeaux as it tastes delicious.

“The dishes have proved popular with guests as chocolate is always popular, especially the main as it is a tried and tested recipe.”

Starter

Mackerel with beetroot, apple, white chocolate and horseradish.

Ingredients

Two fillets of mackerel

¼ finely diced shallot

50g cooked beetroot

25g apple compote

10g finely chopped dill

20g white chocolate and horseradish crumb

75g milk powder

90g plain flour

25g corn flour

40g caster sugar

4g salt

85g unsalted butter

Mix together and bake at 120 degrees Celsius. Leave to cool, then mix in 100g melted white chocolate and 10g fresh grated horseradish.

100g beetroot puree

200g cooked beetroot

50g sugar

One shallot

50g sherry vinegar

100g chicken stock

Boil together until chicken stock is reduced then place in food processor

For Tartar

Skin one fillet of mackerel; chop finely until mince like in texture. Add diced shallot and chopped herbs. Season with salt and pepper.

To assemble

Pan fry mackerel in a little oil (around one to two minutes). Cook for longest skin side down to achieve crispy skin.

Quenelle some of the tartar mix onto the plate and garnish with apple compote and beetroot. Sprinkle over white chocolate ad horseradish crumb. Garnish with cooked beets and beetroot puree.

Loin of Brecon venison with celeriac, heritage carrots and chocolate jus.

(Serves four)

Ingredients

600g venison loin

Celeriac puree- 200g celeriac

200ml milk

Cover celeriac with milk and cook until tender, blitz in food processor)

Salt and pepper.

Carrot fondants:

Eight heritage carrots

Four cloves of garlic

Bunch of thyme

200g butter

200g chicken stock

Place all of the ingredient in a roasting tray and cook until tender.

For chocolate jus

200ml red wine jus

25g 70 per cent cocoa solids dark chocolate

Bring sauce to heat. Add chocolate and whisk until incorporated.

Chocolate Cremeaux

(Makes a two litre tub)

Ingredients

120g cream

240g milk

Three eggs

90g caster sugar

180g dark chocolate

Boil cream and milk with 60g sugar.

Whisk 30g sugar with eggs

Pour cream into egg mix then cook to at least 85 degrees Celsius.

Pour over chocolate.

Blend, cool, freeze.