Hazelnut crisps

These thin and delicate nutty biscuits are delicious served with ice cream or creamy desserts or presented in a gift hamper

Ingredients

• 85g hazelnuts
• 50g plain flour
• 200g caster sugar
• 2 egg whites
• ½ tsp vanilla extract

Method

1. Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
2. Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.
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Choc hazelnut truffles

Wrap these decorative chocolates in cellophane and pack in boxes to give as gifts or simply bring out after dinner to wow your guests

Ingredients

• 175ml double cream
• 200g bar dark chocolate, finely chopped
• 1 tbsp Frangelico or 1 tsp vanilla extract
• 50g hazelnuts, roughly chopped
• different coloured sprinkles and edible glitters

Method

1. In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
2. Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.

Sweetheart choc & hazelnut sandwiches

A loving spoonful in the form of delicious heart-shaped French toasts with a sweet chocolatey filling

Ingredients

• 4 slices from a small sliced brioche loaf
• 3 tbsp chocolate hazelnut spreads
• 1 large egg
• 75ml whole milk
• 1 tsp vanilla extract
• 1 tbsp caster sugar
• 2 tbsp chopped toasted hazelnuts
• 1 tbsp butter
• icing sugar, for dusting
• ice cream, to serve
• raspberries, to serve

Method

1. Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.
2. Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.
3. Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

Nice 'n' spicy savoury rice

Introduce children to spices by getting them to cook this easy rice dish

Ingredients

• 200g basmati rice
• 1 tbsp sunflower oil
• 1 large onion, peeled and chopped
• 2 garlic cloves, peeled and sliced
• 1 thumb-sized piece of ginger, peeled and chopped
• 2 whole cloves
• 1 cinnamon stick
• 2 cardamom pods, cracked
• 1½ tsp medium curry powder
• 50g frozen peas
• 50g frozen sweetcorn
• 50g flaked almonds (optional)
• 375ml stock (1 stock cube dissolved in 375ml boiling water)

Method

1. Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
2. Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
3. Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

Chicken & bacon cacciatore

By using a whole chicken and freezing leftovers this tasty supper is extra penny-friendly

Ingredients

• 2 tbsp olive oil
• 1 large chicken, roughly 1.8kg-2.2kg, jointed into 8 pieces
• 6 rashers streaky bacon, chopped
• 2 onions, sliced
• 2 rosemary sprigs
• 2 x 400g cans plum tomatoes
• 2 tbsp red or white wine vinegar
• 1 tbsp sugar
• 500ml chicken stock
• small bunch parsley, chopped (optional)

Method

1. Heat the oil in a large casserole dish. Brown the chicken, a few pieces at a time, until skin is golden on all sides. As each piece is done, lift out onto a plate. Turn the heat down and add the bacon. Cook gently so some of the fat melts into the pan and keep going until the bacon crisps. Lift out with a slotted spoon and put with the chicken pieces, then add the onions and rosemary to the casserole. Fry for 5-10 mins until the onions have softened, then return the chicken and bacon, along with the tomatoes, vinegar, sugar, stock and seasoning.
2. Bring to a simmer, cover and cook for 40-50 mins until the chicken is tender – check one of the thigh or leg joints as they will take longer to cook. Stir in the parsley, if using, check the seasoning again and serve with mash, pasta or rice if eating straight away. Otherwise, cool and chill for up to 24 hrs. Or freeze for up to 3 months. Defrost overnight in the fridge, then bring out to room temperature the next day if not fully defrosted. Tip back into a saucepan, bring to a gentle simmer, then cover and gently cook until chicken is piping hot. Don’t boil or the chicken may toughen up.

Fast-fix fried rice

A great way to use leftovers, this is a super-speedy one-pan supper

Ingredients

• 2 tsp oil
• 1 egg, beaten
• 2 rashers bacon, chopped
• 175g mushrooms, sliced
• 200g frozen peas
• 1 garlic clove, crushed
• small knob of fresh root ginger, grated
• 2 tsp dark soy sauce, plus extra to serve
• 1 tsp sugar
• 250g cooked basmati rice

Method

1. Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add bacon and mushrooms to pan, then fry until golden, about 3 mins. Add peas, garlic and ginger, then cook for 1 min.
2. Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.

Spicy root & lentil casserole

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 700g potatoes, peeled and cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander, roughly chopped
• low-fat yogurt and naan bread, to serve

Method

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.