NOUGAT

Some have made soft nougat into an absolute art form. Personally, my biggest aversion to making nougat is the thought of getting everything ready, dirtying half the utensils in the kitchen, then having to clean them of their stickiness after making the intrepid beast. But it’s worth it! My tip: make the mess and don’t worry about the carnage, then throw everything in the laundry trough for a good, long soak before attempting the clean-up.

MAKES 12–15 PORTIONS

200 g (7 oz) whole raw almonds

70 g (2½ oz) hazelnuts

100 g (3½ oz) pistachio nuts

230 g (8 oz) honey

380 g (13½ oz) caster (superfine) sugar

120 g (4¼ oz) liquid glucose

2 egg whites (50 g/1¾ oz)

150 g (5½ oz) white couverture chocolate

70 g (2½ oz) flaked almonds

75 g (2½ oz) dried apricots

75 g (2½ oz) dried cranberries

50 ml (1½ fl oz) vegetable oil

Preheat the oven to 170ºC (325ºF/Gas 3). Spread the almonds, hazelnuts and pistachios on a baking tray and roast for 10 minutes, or until lightly browned.

Turn off the oven and leave the nuts in the oven — they are easier to incorporate into the nougat mixture while they are warm.

In one saucepan, bring the honey to the boil and cook to 121ºC (250ºF) on a sugar thermometer.

In another saucepan, bring the sugar, glucose and 100 ml (3½ fl oz) water to 155ºC (310ºF).

Using electric beaters, whisk the egg whites to stiff peaks. Carefully add the honey, followed by the sugar syrup, pouring them down the side of the bowl to prevent the hot stuff flying out if it hits the whisk. Now whisk at high speed for about 6 minutes, to make a stiff meringue.

Melt 50 g (1¾ oz) of the chocolate, then add to the meringue and mix until emulsified. Sometimes the mixture looks like it has split; have faith and keep whisking, and the meringue will be transformed into a smooth, shiny mixture.

Add the toasted nuts, flaked almonds and dried fruit. Using the back of a spoon, quickly press into a greased 20 x 30 cm (8 x 12 inch) tray lined with baking paper. The mixture is usually quite hot at this point, so treat it like hot potatoes and move quickly! Allow to set for a few hours.

Roughly chop the remaining 100 g (3½ oz) of chocolate and melt in a heatproof bowl over a saucepan of simmering water. Add the oil and mix until fully combined.

Coat each side of the nougat with a thin layer of chocolate, before cutting into portions.

The nougat will keep in an airtight container for 2–3 weeks.