One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.
There’s something about Nutella that induces a Pavlovian reaction at its very mention. It’s almost sacrosanct. So much so that my little concoction may be considered a blasphemy. My version incorporates walnuts and is influenced by the toffee-notes in the agave nectar I used.