Late March through to May is known as the “Hungry Gap” here in the UK - where Winter’s produce is finishing, but high Spring crops aren’t quite ready to harvest. As my recipes are led by season and its produce, I sometimes find myself lacking in creative energy or impetus when developing recipes at this time of year, but this is when I lean into classic combinations and cupboard staples instead - like coffee, chocolate and toasted nuts. Coffee and chocolate go together, chocolate and hazelnut go together and coffee and hazelnut go together, so I thought why not combine all three in a recipe fit for a Spring celebration in this coffee, chocolate and hazelnut choux cake. I also share my tips for making choux pastry, which is way simpler than it looks - I promise you!