By Matt Tebbutt From Saturday Kitchen Ingredients For the cake 200g/7oz salted butter, softened 350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped 125g/4½oz plain flour 1½ tsp baking powder …
By Anna Haugh From Saturday Kitchen Ingredients For the cake 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces 300g/10½oz milk chocolate, chopped into small pieces 100g/3½oz unsalted butter, diced 100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left …
By Paul A Young From Saturday Kitchen Ingredients For the salted caramel sauce 100g/3½oz raisins (or sultanas) 50ml/2fl oz rum (or brandy or whisky) 100g/3½oz salted butter 100g/3½oz unrefined light muscovado sugar (or soft brown sugar) ½ tsp sea salt 100g/3½oz double cream For the banana …
By Paul A Young From Saturday Kitchen Ingredients For the sea salt and brown sugar potatoes 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed 2 tbsp vegetable oil 2 tsp sea salt 2 tsp demerara sugar pinch black pepper …
By Matt Tebbutt From Saturday Kitchen Ingredients For the raspberry shortbread 100g/3½oz unsalted butter, softened 50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling 150g/5½oz plain flour ¼ tsp vanilla extract (or vanilla seeds from a …
By Glynn Purnell From Saturday Kitchen Ingredients For the chocolate parcels 250g/9oz dark chocolate, chopped into small pieces 250g/9oz salted butter, diced 225g/8oz caster sugar 75g/2¾oz plain flour, sifted 7 free-range eggs, plus 1 free-range egg yolk 1 pack pre-made filo pastry, …