White peach, hazelnut and ruby chocolate crostata

By Marianne Lumb From Saturday Kitchen Ingredients For the pastry 120g/4½oz spelt flour 80g/3oz plain flour, plus extra for dusting pinch salt 75g/2½oz caster sugar 75g/2½oz ground hazelnuts, toasted 125g/4½oz cold butter, diced 1 free-range egg, beaten For the white peaches 6 …

Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese

By Tommy Banks From Saturday Kitchen Ingredients 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut …

Crab rarebit, spiced crab butter, hazelnut and beurre noisette salad

A twist on rarebit that makes a fab starter. By Simon Hulstone From Saturday Kitchen Ingredients For the crab rarebit 2 tbsp whole milk 55g/2oz unsalted butter, softened 175g/6oz Lancashire cheese, grated 2 free-range egg yolks 100g/3½oz fresh white crab meat 2 tbsp …

Chocolate profiteroles with hot chocolate sauce and hazelnut caramel ice cream

This recipe makes more hazelnut caramel ice cream than you will need. Any leftovers can be stored in the freezer. Ingredients For the hazelnut caramel ice cream 750ml/1 pint 7fl oz double cream 250ml/9fl oz …