Monthly Archives: January 2016

Chocolate Hazelnut Cheesecake

As promised, here is our fabulously delicious Chocolate Hazelnut Cheesecake recipe, courtesy of the wonderful Nigella Lawson. It’s incredibly easy to make and is perfectly indulgent for this time of year, when it’s far too cold and miserable to be worrying about calories!

We love decorating ours with chocolate pieces, fresh berries and edible gold leaf, but you could try making your own hazelnut brittle and scattering a few golden shards across the top – delicious!

Don’t worry about letting the cheescake come to room temperature either – it definitely tastes better when it’s still slightly chilled.

Serves: 8-12

• 250 grams digestive biscuits
• 75 grams soft unsalted butter
• 1 x 400 grams jar nutella (at room temperature)
• 100 grams chopped toasted hazelnuts
• 500 grams cream cheese (at room temperature)
• 60 grams icing sugar (sifted)
1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of hazelnuts and keep pulsing until the mixture becomes damp and sand-like.
2. Spoon into a 23cm/9inch round springform tin and press into the base using your fingertips or the back of a spoon. Chill in the fridge for about 20 to 30 minutes.
3. Beat the cream cheese and icing sugar until smooth, add the rest of the Nutella, and keep beating until it’s combined.
4. Remove the springform tin from the fridge and smooth the Nutella and cream cheese mixture over the base. Decorate with berries, chocolate pieces, brittle shards or even some chopped hazelnuts and put the tin back in the fridge for at least four hours or overnight.

Blueberry And Buttermilk Pancakes With Maple Butter

Happy New Year to one and all, we hope your Christmas was as wonderful as you dreamed it would be!

We thought we’d kick off the new year with a warming indulgent recipe, so you can start your working day with a little something special on these cold, wet and windy mornings. So here’s our recipe for Blueberry and Buttermilk Pancakes with Maple Butter – why not make them extra special by drizzling a splash of cream over the top?

Preparation time 15 minutes

Cooking 20 minutes

Serves 6.

The batter will keep in the fridge for up to two days, however you can cook and freeze the pancakes between sheets of greaseproof paper, then wrap in clingfilm. Reheat in a medium oven for 5-10 minutes until hot.



350g plain flour

2 tsp baking powder

2 tsp bicarbonate of soda

100g caster sugar

2 medium eggs, beaten

2 x 284ml cartons buttermilk

3 tbsp milk

1/4 tsp vanilla extract

75g butter, melted, plus extra for frying

300g fresh blueberries


60g butter

2 tbsp maple syrup


First make the maple butter: beat the butter with a wooden spoon until soft & fluffy, then mix in the maple syrup. Set aside in a cool place, but not in the fridge.

Sift the flour, baking powder & bicarbonate of soda into a large bowl with a large pinch of salt. Stir in the sugar.

Whisk together the eggs, buttermilk, milk,vanilla extract and butter to combine.

Make a well in the centre of the dry ingredients.

Gradually blend in the buttermilk mixture, drawing in the flour from the sides to the centre with a wooden spoon or hand whisk to make a thick smooth batter.

Leave to stand for 30 minutes or overnight in the fridge.

Heat a frying pan over a low/medium heat. Brush with a little melted butter then add 2 heaped tbsp of the batter-it should settle into a pancake about 10cms diameter.

Depending on the size of your pan, cook 2-3 pancakes at once. Drop a small handful of blueberries onto the surface of each one. Cook for about 2 minutes (small holes will start to appear on the surface) then flip & cook the other side until golden.

Keep pancakes warm while you cook the rest of the mixture, greasing the pan each time.

Serve each person with 1-2 pancakes, with a scoop of maple butter.