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.
This recipe looks so impressive that your guests will think you've spent all day in the kitchen. Little do they know that this is a quick and easy recipe that you can make in advance, then just sit back and wait for the compliments!
Although this sublime chocolate dessert includes home-made (and very easy!) vanilla ice cream, if time is short you could always cheat and use a good bought one, then just add the hot chocolate sauce and toppings. Easy!
Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.
OK, this isn't the healthiest dessert on record, but we all deserve a no-holds-barred bit of indulgence now and then. Anyone who loves chocolate will thrill to this wonderful baked cheesecake. To avoid it cracking, allow to cool in the oven.
Creamy mascarpone, luscious caramel, crunchy hazelnuts: this is a truly memorable dessert combining very special flavours and textures.
What could be a more luscious combination than the ripest strawberries, velvety cream filling and crisp shortcakes made with hazelnuts? Summer eating doesn't get any better than this...
Who can resist one of these? Basic Rice Krispie cakes are given a visual lift with the addition of silver Smarties and silver cupcake cases. They'd be perfect for a tea party.
Monkfish was very popular in the 1990s, but doesn't seem to appear that often these days. A shame, as it's lovely firm flesh makes it ideal for entertaining, as in this sumptuous recipe with a tomato and hazelnut sauce, served with lentils.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.