Here is a nut that really does grow well in Britain, though you have to keep a sharp lookout from late August or the squirrels will beat you to it.
A filbert is a large, cultivated variety of hazelnut and a cobnut is a fat, cultivated version. Confusingly the famous Kentish cobnut really is Lambert’s filbert, but such considerations should not stop you swooping on any your greengrocer is enterprising enough to find.
People search the world over for the very best chocolates, but there's no need. The very best of all are those freshly made at home. Just the thing to serve with the coffee after a very special meal.
This is an unashamedly fun recipe, great for special parties and at Christmas, or to serve instead of chocolates or mints at the end of a meal. But although it's fun, the choc ices are seriously good to eat...
An easy and quick way to fill the biscuit tin...but they won't last long! If you haven't got this combination of fruit and nuts simply make up your own variations.
These crunchy little hazelnut biscuits go very well with Irish Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce. Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies.
I have been making the same Christmas trifle for years on end – but recently I decided to experiment with something new, without totally sacrificing the traditional qualities we've grown to love. This fits the bill perfectly.