Home-made Nutella on toast. Photo: Dominic Lorrimer
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Ingredients
250g roasted hazelnuts (see method)
100g honey
100ml water
2 tbsp dark cocoa powder
4 tbsp hazelnut or almond oil
1 tsp vanilla extract
pinch of sea salt
Method
Heat the oven to 180C and toast the hazelnuts for 10 minutes.
Remove the nuts, wrap in a clean tea towel and rub briskly, to remove the skins.
Pick out the skinned nuts, and place in a high-speed blender. Whiz for 30 seconds to break down the nuts. Add the honey, water, cocoa powder, nut oil, vanilla extract and sea salt and process for a good two minutes until you have a thick, smooth puree.
To serve, slather on grilled sourdough toast, waffles, pancakes or ice-cream, or serve with croissants or fresh fruit for breakfast.
Store in an airtight container in the fridge for up to three weeks.
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