Recipe: Peas Pudding

Ingredients

350g split peas
100ml walnut oil
4tbls Tarragon vinegar

Method

Soak the peas overnight, drain and place in a pan
Cover with cold water
Cook until tender
Drain and blend, adding the oil and vinegar

place in a container, store in the fridge for upto three days

Recipe: Hazelnut and Almond praline

Ingredients
300g Flaked almonds
300g Hazelnuts
200ml Water
600g Sugar

Method
place the hazelnuts on a tray and roast in a hot oven until well browned
Remove from the oven and rub off the skins
Place the almonds under the grill until lightly browned
Place the sugar and water in to a heavy based pan, bring to the boil ensuring the sugar is desolved
cook until the sugar turns golden brown (do not stir at this stage)
Remove from te heat and add the nuts, turn out the mix on to a piece of silicone, allow to cool
Store in an airtight container until required