So, as I previously mentioned, I have recently started taking one ingredient and basing a menu around it. Reasoning behind this new approach is an open house I attended one evening at Le Cordon Bleu Culinary School. It was amazing and inspired me to up my game until I maybe one day decide to rob a bank of £30’000 for LCB’s educational fees. Until then I shall follow my own syllabus and teach myself the basics of classical cuisine. Today’s choice: Hazelnut. Why? NUTELLA, obviously! The best ever invented chocolate spread is based on hazelnuts. So….. anything made with hazelnuts must be good, right? With that in mind, I took a recipe from LCB for the main and once again attempted to be all master-chefy 🙂

P.S. For all you Nutella freaks – check this article out for inspiration on some crazy things you can do with Nutella. I’m tempted to try the Nutella, peanut butter and bacon sandwich….nom!

Sautéed Beef Fillet, Butternut Squash Purée and Brussels Sprouts with Hazelnut Vinaigrette

taken from Le Cordon Bleu

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