An indulgent but refreshing Italian-style dessert
- 100g bag hazelnut, toasted
- 400ml double cream
- 85g golden caster sugar, plus 1 tbsp
- 3 egg yolks
- 5 tbsp sweet marsala
- 4 tbsp chocolate hazelnut spread
- 2 tbsp sweet marsala
- 2 tsp instant coffee dissolved in 2 tbsp boiling water
- 280g bag green bean, stem end trimmed
- 3 large oranges
- 250g pack cooked beetroot (not in vinegar), cut into slim wedges
- 100g toasted hazelnut, roughly chopped
- 150g bag baby spinach leaves
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
- 2 tbsp extra virgin olive oil
- Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
- Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy.
- Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.
- 2 x 7g sachets fast-action dried yeast
- 600g '00' flour, sponge flour or plain flour, plus extra for dusting
- 50g golden caster sugar
- 400ml warm milk
- 50g melted salted butter, plus extra for greasing and to serve
- 1 large egg, beaten
- 200g jar Nutella, plus extra to serve (optional)
- 200g raspberries
- 1-2 tbsp chopped hazelnut
- 1 tbsp granulated sugar
- raspberry jam, to serve
- Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
- When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
- With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
- Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.
- 50g blanched hazelnuts
- 1 red chilli, deseeded and roughly sliced
- 85g watercress
- 1½ tbsp olive oil, plus extra for griddling
- 1 tbsp balsamic vinegar, plus 2 tsp
- 2 rump steaks, about 140g each
- Heat oven to 180C/fan 160C/gas 4. Place the hazelnuts in a baking tray, then toast in the oven for 5-10 mins until golden (you can roast the garlic for the mash at the same time). Leave the nuts to cool a little. Put the cooled nuts, chilli, 50g of the watercress, 1½ tbsp olive oil, 1 tbsp balsamic and some seasoning in a food processor, then blitz until finely chopped. The mixture shouldn’t be too smooth – there should still be some texture to the nuts. Set aside.
- Heat a griddle pan until smoking hot. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks on the griddle for 2 mins on each side – this will give you medium rare (cook for 3 mins for medium or 4 mins for well done, if you prefer). Remove from the griddle, then sit on a plate for 5 mins to rest. Stir any juices from the resting steak into the pesto – they’re delicious and shouldn’t be wasted.
- To serve, divide the Roasted garlic mash (recipe, below) between 2 plates, top with a little watercress, then sit a steak across it. Top the steaks with a large tbsp of the pesto and drizzle the rest of the balsamic over.