Cacao and Hazelnuts

All Hail Cacao and Hazelnuts – Chocolate Week’s Finest Friends

Ingredients Choc



Hands up if you’re enjoying some chocolatey delights this week? There’s no need to be shy – we can confirm that at the Nest our squirrels are going nuts for all things chocolate orientated.


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Strawberry toast recipe

Marinated Strawberries & Almond Butter Sourdough



This is one of our absolute favourites from our new cookbook and is on the menu at our pop-up Toast Bar in the Selfridges Foodhall.   The savoury edge from the almond butter, sweet honey, salty sourdough and tart lemon makes this a real crowd-pleaser. Plus saying that you marinated your strawberries makes it sound rather fancy, so you’ll get lots of praise from friends if you’re generous enough make it for them. It’s a win-win situation.

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Baked Honey Cinnamon Cashew Festive Cheesecake (g’on, it’s a cracker!)

Baked Honey Cinnamon Cashew Festive Cheesecake (g’on, it’s a cracker!)



Mince pies, Christmas pudding and Yule log are all very well.. but for those of you that really just can’t bare to tear yourselves away from nut butters needn’t fret as we’ve got the perfect recipe for you! Prepare yourselves for the deliciousness (though we say so ourselves) that is our baked honey, cinnamon cashew nut cheesecake!


Festive Cheesecake_V1



And believe it or not, it’s really rather simple to make..


To make this cracker of a cheesecake you will need:


For the base:


300g Digestive biscuits

100g Melted butter

Pinch of salt


For the filling:


500g Cream cheese

50g Golden caster sugar

1 tbsp. Cornflour

3 Free range eggs

200g Greek yoghurt

75g Runny honey

100g of Pip & Nut Honey Cinnamon Cashew butter

200g Sultanas (soaked in boiling water and drained)

Seeds from 1 vanilla pod


Serves: 12 hungry squirrels


1) Preheat the oven to 160C


2) In a bowl or blender, finely crush the digestives and mix together with the melted better and pinch of salt. Transfer this mixture in to a 30cm round spring form cake tin and pack down evenly over the base. Place in the fridge for 20 minutes or so to set.


3) In a large bowl, beat together the cream cheese, sugar, cornflour and vanilla seeds. Add the eggs and yoghurt and then incorporate the cashew nut butter, honey and drained sultanas.


4) Pour the mixture into the cake tin and spread evenly.


5) Wrap the tin with foil and then place in the middle of a large roasting try. Pour hot water around the tin until it reaches half way up the sides of the cake tin, and then place in the oven to cook for 30 minutes.


6) Chill the cheesecake in the fridge before serving.


cheesecake option 2



Hello there honey




Following the very exciting arrival last week of our new honey cinnamon cashew butter, it only seems right that we give it a proper introduction.


Back in the early days when Pip was trialling out flavours for Pip & Nut this flavour was a big hit with customers. So we’re dead pleased it’s now reappeared.


Read the full story here


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Latest additions to the scurry

Latest additions to the scurry


We’ve been busy little squirrels over the past 6 months and now have over 700 stockists around the UK and Ireland (yippee)! With this in mind we thought we’d give you a little update of some of our newest additions to the scurry…


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