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Crispy five-spiced duck pancakes

20 minutes

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20 minutes

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10 - 15 minutes

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30 minutes

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45 minutes

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20 minutes

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20 minutes

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30 minutes

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25 minutes

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Duck spring rolls

2 hours, plus 30 minutes if necessary

Afternoon tea

Hazelnut and raspberry madeleines

15 minutes

Hazelnut and raspberry madeleines

By Abigail Donnelly

Serves 15

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

30 g hazelnuts, roasted and skinned
75 g cake flour, plus extra to dust
1/2 t baking powder
150 g butter, plus extra to grease
2 free-range eggs
75 g caster sugar
raspberries, for serving
Icing sugar, for dusting

Method

Preheat the oven to 180°C.

Grind the hazelnuts in a blender until fine.

Sift together the flour and baking powder, then add the ground nuts.

In a small saucepan over a low heat, melt the butter until golden brown. Transfer to a bowl to stop the cooking process.

Beat the eggs and caster sugar until thick and pale.

Fold half the flour mixture into the egg mixture and then add half the melted butter. Repeat until all the ingredients are fully combined.

Spoon the mixture into a greased and flour-dusted Madeleine tin, then stud with the raspberries.

Bake for 10 minutes, then remove from the oven and allow to cool before turning out.

Dust liberally with icing sugar and serve.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Crispy five-spiced duck pancakes

Chocolate ProNutro squares

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Russian chicken kiev

French coq au vin

Strozzapreti (ricotta-and-spinach dumplings)

Butter bean burgers with fried brinjal

Peanut butter crème brûlée

Plum custard puddings

Mini Yorkshire puddings

Duck spring rolls

Hazelnut and raspberry madeleines

Hazelnut and raspberry madeleines

Ingredients

Method