From our kitchen to yours

You'll need

• 2 cups (about ½ lb) hazelnutsAt Agard's
• 3 tbsp cocoa powder
• ⅓ cup icing sugar, or 3 tbsp honeyAt Agard's
• 2 tbsp virgin coconut oilAt Agard's
• 1 tsp vanilla essence
• A pinch of saltAt Agard's

Method

1. Roast the hazelnuts at 350°F (175°C) for 10 to 12 minutes, until fragrant and the skins start to crack.
2. Tip the warm nuts into a clean kitchen towel and rub briskly to remove most of the skins.
3. Blend in a food processor for 6 to 10 minutes, scraping down the sides, until smooth and runny.
4. Add the cocoa, sugar or honey, coconut oil, vanilla and salt. Blend 1 to 2 minutes more.
5. Spoon into a clean, dry jar. Keep it airtight and enjoy within two weeks.

You'll need

• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• 1½ cups raw peanutsAt Agard's
• 2 tbsp butter
• 1 tsp vanilla essence
• 1 tsp baking soda
• ¼ tsp saltAt Agard's

Method

1. Butter a baking sheet and keep it close to the stove.
2. In a heavy pot over medium heat, stir the sugar, corn syrup and water until dissolved, then boil to 240°F (soft-ball stage).
3. Stir in the peanuts and keep cooking, stirring often, until the syrup turns golden and reaches 300°F (hard-crack stage).
4. Take the pot off the heat and quickly stir in the butter, vanilla, baking soda and salt. It will foam up.
5. Pour onto the sheet, spread thin, and leave to cool completely before snapping into pieces.

You'll need

• ½ cup butter, softened
• ½ cup brown sugar
• ¼ cup white sugar
• 1 egg
• 1 tsp vanilla essence
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp saltAt Agard's
• ¾ cup white chocolate chips
• ¾ cup macadamia nuts, roughly choppedAt Agard's

Method

1. Heat the oven to 350°F (175°C) and line two trays with baking paper.
2. Cream the butter and both sugars until light and fluffy, then beat in the egg and vanilla.
3. Stir in the flour, baking soda and salt until just combined.
4. Fold through the white chocolate and macadamias.
5. Scoop tablespoon-sized balls 2 inches apart and bake 10 to 12 minutes, until the edges are golden. Cool on the tray for 5 minutes.

You'll need

• ¼ cup dried blueberriesAt Agard's
• 1 ripe banana
• ½ cup rolled oatsAt Agard's
• 1 tbsp chia seedsAt Agard's
• 1½ cups oat or almond milkAt Agard's
• 1 tsp honeyAt Agard's
• A handful of ice

Method

1. Soak the dried blueberries in a little warm water for 10 minutes to plump them up.
2. Add everything to the blender, including the soaking water.
3. Blend until smooth and thick. Add a splash more milk if you like it thinner.

You'll need

• 1 cup dried channaAt Agard's
• 1 tbsp oil
• 1 tsp saltAt Agard's
• 1 tsp ground geera (cumin)
• ½ tsp pepper flakes, to taste

Method

1. Soak the channa overnight in plenty of water, then drain.
2. Boil in fresh water for 30 to 40 minutes until just tender but not mushy. Drain and pat very dry.
3. Toss with the oil and spread on a tray. Roast at 400°F (200°C) for 30 to 40 minutes, shaking every 10 minutes, until crisp.
4. Toss the hot channa with salt, geera and pepper. Let it cool fully; it crisps up more as it cools. Store airtight.