Simon Rimmer served up a delicious chocolate, fig and hazelnut tiffin on Sunday Brunch.
The ingredients are: 100g butter, 75g blanched whole hazelnuts – roasted and roughly chopped, tbs golden syrup, 125g chocolate, 100g roughly chopped digestives and 75g chopped dried figs.
See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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