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Banana-and-hazelnut polenta cake with espresso drizzle

1 hour

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Lamb pizza

1 hour

Radicchio salad with clementines

5-10 minutes

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

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10 minutes

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45 minutes

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15 minutes

Easy sundae

Afternoon tea

Hazelnut and raspberry madeleines

15 minutes

Chocolate and hazelnut mousse with berry sorbet

Nut recipes

Orange and hazelnut salad

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

Jerusalem Artichoke soup with roasted hazelnuts

By TASTE

Serves 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

400 g Jerusalem artichokes, peeled and chopped
100 g potatoes, peeled and finely diced
250 g leeks chopped (the white part only)
100 g onions, chopped
50 g butter
3½ cups chicken stock
½ cup milk
½ cup cream
A pinch of ground nutmeg
Sea salt and freshly ground black pepper
50 g hazelnuts, roasted and chopped

Method

In a large saucepan, sweat the artichokes, potatoes, leeks and onion in the butter until the onions are tender but not coloured.

Add the chicken stock and simmer until the artichokes and potatoes are tender.

Add the milk, cream, nutmeg and seasoning and blend until smooth.

Reheat, adjust seasoning and serve garnished with chopped hazelnuts.

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Banana-and-hazelnut polenta cake with espresso drizzle

Lamb pizza

Radicchio salad with clementines

Beetroot-and-hazelnut salad

White chocolate florentines

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Dried mint and hazelnut dukkah with olive oil and crispbreads

Easy sundae

Hazelnut and raspberry madeleines

Chocolate and hazelnut mousse with berry sorbet

Orange and hazelnut salad

Jerusalem Artichoke soup with roasted hazelnuts

Jerusalem Artichoke soup with roasted hazelnuts

Ingredients

Method