Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and delicious. followed.

Makes about 20

Almond and ginger rochers recipe

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Takes 20 minutes to make, plus cooling

1 tbsp icing sugar
50g almonds, cut into slivers
100g pistachios, cut into slivers
50g dried cherries
50g crystallised ginger, chopped
3 tbsp golden syrup
100g dark chocolate

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1. Preheat the oven to 180ºC/fan 160ºC/gas 4. Mix the icing sugar, nuts, cherries and ginger together until lightly coated and spread out on a baking tray lined with non-stick baking paper. Cook for 8-10 minutes, stirring halfway, until golden.
2. Heat the golden syrup in a wide-based saucepan over a medium heat until bubbling. After a minute or so the syrup will start to caramelise at the edges; wait until it turns a rich brown colour, then remove from the heat. Immediately add the nut mixture and stir to coat. Lay out a new sheet of non-stick baking paper and drop heaped teaspoonfuls of the mixture onto it. Leave until cool enough to handle, then use wetted fingers to shape into little spheres.
3. Melt the chocolate in a heatproof bowl set over, but not touching, a pan of simmering water, or in a microwave. When melted, scrape into a strong plastic bag or disposable piping bag. Snip off 1 corner and drizzle the nut clusters with chocolate. Leave to cool and set for 20 minutes, then transfer to petit four cases.

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