Nigel’s midweek treat Banana hazelnut shortbread

Photograph JONATHAN LOVEKIN
Lauren John Joseph

The recipe Make the shortbread first. Set the oven at 160C/gas mark 4. You will need a 20cm shallow tart tin or sponge tin that is nonstick or one that is lined with baking parchment. Toast 75g of skinned hazelnuts in a dry, shallow pan, moving them...

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