Back to the new book ... now it's three down, six to go!

Since it's the summer holidays Grandaughter JJ is visiting for a few days. Among other treats we always try and spend some time in the kitchen.

What better way to begin this year than with another experiment from “The Little Book of Chocolat” - I'd earmarked this particular recipe because I thought it would appeal to JJ – in addition to which she could take it home for her brothers and sister too for them to sample.

So, I give you chocolate spread. Underwhelmed – can't say it would be top my list either but if you have Grandchildren of a certain age then I think you'll be a very popular person!

Before we go on – a strong word of warning – ANYONE WITH A NUT ALLERGY STEER CLEAR!

Chocolate and Hazelnut Spread

Takes 1 hour – makes 2 x 250g jars

150 hazelnuts, toasted and peeled

75g icing sugar

250g dark or milk chocolate, broken

into small, even pieces

25g butter

100ml double cream

pinch of salt

Place the hazelnuts in a food processor and whizz until smooth. Add the icing sugar and blend. Warm the chocolate, butter and cream in a bain-marie until smooth and melted, add to the whizzed nuts and icing sugar in the food processor along with a pinch of salt and blend until smooth.

Sterilize the jars – I put mine in the dishwasher – alternatively you can place two clean glass jars together with their lids on a baking sheet and put them in the oven at 120fan/140c/Gas 1 for 20 minutes.

Transfer the chocolate spread to the jars and leave to cool and set. It is best used at room temperature to ease spreading but needs to be stored in the fridge.

This is looking promising!