Tom Kerridge archive footage on today’s Spring Kitchen is a recipe by Nigel Slater. Nigel shows how to make chocolate cookies with crunchy hazelnuts and scarlet fruit.

Nigel says: “These soft and fudgy cookies are delicious paired with a handful of summer fruit.”

The ingredients are: 200g dark chocolate at least 70% cocoa solids, 75g butter, 225g light muscovado sugar, 2 free-range eggs, vanilla extract, 50g skinned hazelnuts, 150g self-raising flour and handful of fresh cherries and raspberries to serve.