Hazelnut ice cream (vegan)

Blend the soaked hazelnuts and one and a half cans of coconut milk they have been soaked in into a smooth puree. Pour into a small saucepan with the honey and a pinch of salt and place on a medium low heat. Stir until the honey is dissolved. Whisk the corn flour into the remaining half can of coconut milk and add it to the warm coconut milk and hazelnut mixture. Stir until the mixture thickens enough to coat the back of a wooden spoon. Allow to cool then place in the fridge to cool further. If you have an ice cream machine follow the manufacturer’s instructions to churn the ice cream. If you don’t place the mixture in a small container and place in the freezer. Remove from the freezer after two hours and stir well incorporating all the frozen edges into the mixture. Repeat this process every hour for 3 hours and then leave until softly frozen when it is ready to eat.

Chocolate chip cookies (vegan, gluten free)

Make the dough at least three hours in advance of baking them in order to let them set. Mix the flour, cocoa, baking powder, sugar, half a teaspoon of the salt, chocolate pieces, and 100g of the hazelnuts in a bowl, mix until combined. Stir in the olive oil and water to make the dough. Cover with a plate and put in the fridge for at least three hours or overnight.

Preheat the oven to 190c. Grease two large baking trays with a little oil. Roll the cold cookie dough into 12 rough balls and divide evenly onto the baking trays with 5cm between them. Flatten the cookies slightly with the palm of your hand. Sprinkle with the remaining sea salt flakes and put in the oven for 8-10 minutes. Remove from the oven and allow to cool and firm up for 10-20 minutes.

This recipe was first published in Vegetarian Living March issue 2018