Sweetheart choc & hazelnut sandwiches

Serves 2 Prep 10 mins Cook 5 mins £1.05 a sandwich 524 kcals, 30g fat, 11g sat. fat, 32g sugar

4 slices from a small brioche loaf 3 tbsp chocolate hazelnut spread 1 large egg 75ml whole milk 1 tsp vanilla extract 1 tbsp caster sugar 2 tbsp chopped toasted hazelnuts 1 tbsp butter icing sugar, for dusting ice cream and raspberries, to serve

1 Thickly spread two of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large, heart-shaped cutter to cut the sandwiches into hearts.

2 Whisk the egg, milk, vanilla and sugar in a wide, shallow bowl. Tip the toasted hazelnuts onto a plate. Dip one side of the sandwiches into the egg mix, leave for 1-2 mins, then dip in the other side and leave again for 1-2 mins to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. Can be chilled, covered with cling film, for 1 hr.

3 Heat the butter in a frying pan until foaming. Cook the sandwiches for between 1-2 mins on each side until golden. Dust with a little icing sugar, then serve with ice cream and raspberries.