Nigel Slater’s recipe for brown butter and chocolate chip friands

Delicious little cakes, made with ground hazelnuts rather than almonds

Set the oven at 200/gas mark 6. Lightly butter or oil 12 shallow bun tins.

Melt 180g of butter in a small pan over a moderate heat. Watch carefully as the butter first froths and then calms down and starts to turn deep gold. Once the butter becomes walnut coloured and smells nutty and toasted, remove immediately from the heat and set aside.