Lisa Faulkner and John Torode served up a delicious hazelnut roulade with amaretto cream and mulled wine compote on John and Lisa’s Weekend Kitchen.

The ingredients for the roulade are: 5 egg whites, 275g caster sugar, 50g toasted chopped hazelnuts and Icing sugar for dusting.

For the filling: 400ml double cream, 2 tbsp icing sugar and 2 tbsp Amaretto.

For the mulled wine fruit compote: 400ml red wine, 60g light muscovado sugar, 1 mulled wine spice sachet, 1 orange, 1 can of tinned apples (cut into smaller slices if not already), 1 can of tinned pears (cut into smaller slices if not already) and 250g mixed frozen berries (cherries, blackcurrants, blackberries etc).

See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner available from Amazon now.