WHITE CHOCOLATE AND ROSEMARY NOUGAT

I love to end any meal with something small and very sweet but not cloying!

MAKES 24 SQUARES

150g shelled pistachios

200g good quality white chocolate 125g unsalted butter

150g candied citrus peel

4 large, tender rosemary sprigs

1 vanilla pod, split lengthwise

440g caster sugar

125g honey

250g liquid glucose

60ml water

2 organic egg whites

Good pinch of salt

(You’ll also need 4 sheets of rice paper)

Preheat oven to 110¡C/gas ∑. Place pistachios on a baking tray and roast for 20 minutes.

Cut the chocolate into 1cm pieces and place in the freezer to chill. Cut the butter into 1cm pieces and place in the fridge to chill.

Chop the candied peel. Strip the leaves from the rosemary and chop finely. Remove the seeds from the vanilla pod. Set everything aside.

Line a shallow 20cm x 30cm baking tin with two sheets of rice paper, folding it up to cover the sides.

Place the caster sugar, honey and glucose into a heavy-based pan and add the water. Place the pan over a medium heat to dissolve the sugar and bring to a boil. Once it begins to boil continue to cook until the syrup reaches 135 degrees.

While the syrup is cooking whisk the egg whites with a pinch of salt until the eggs break down.

Then increase the speed and whisk until soft peaks form. Once the sugar syrup reaches the correct temperature remove from the heat and leave to rest for 5 minutes. Then with the mixer on a slow speed, slowly pour the liquid over the egg whites. Once added increase the mixer speed, which will help the mixture cool slightly.

When just warm whisk in the butter, followed by the rosemary and vanilla. Turn off the machine and fold in the pistachios, candied peel and chocolate. Pour the mixture into the prepared tin and press remaining rice paper on top ensuring any air bubbles are removed. Cover with parchment or oil lightly and chill in the fridge for at least 4 hours before cutting and serving. Serve with fresh verbena tea or mint tea.