Put a couple of handfuls of ice cubes in a large bowl, half-fill it with cold water. Cut the roots off the heads of chicory and separate the leaves, leaving them in the water for 30 minutes or so to crisp up.

Here we are switching out the flour for two alternative flours which will enhance the flavour of the cone and make it gluten-free to boot.Remove the baking sheet and hold a palette knife in one hand and the cone mould in your other hand. Lift one of the pliable cone discs with the palette knife and shape it round the cone mould. Carefully place the cone into the cone holder to set its shape. Not only are tea caddies the perfect storage solution but with the beautiful and varied range we have on offer, you are sure to add a bit of style and sophistication to your home. Our Range of Tea Caddies, Tins and Jars Earlier tea containers are said to have been made from many different materials including glass, china, silver, enamel, wood and even straw. We have plain and single coloured as well as patterned and embossed caddies in modern and more traditional styles. Crunch time: an autumn salad of crisp leaves, apples, pecorino and walnuts. Photograph: Jonathan Lovekin/The Observer

If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. Remove the leaves from the water, dry them then put them in a large mixing bowl. Add the walnuts and pecorino, pour over the dressing and toss it all together.The importance of storing tea well to keep the leaves fresh has been known for hundreds of years. The 17th Century A high-quality tea caddy is an essential investment for any tea lover. It will protect your tea from moisture, sunlight and odours, all of which will negatively impact the quality of your tea. If you prefer tea bags, we also have teabag storage and display boxes; perfect for and very popular in cafes, restaurants and hotels. I made a cake this week with both ground and chopped hazelnuts. The sugar was light muscovado that added a butterscotch note. Instead of a buttercream filling or a mop-cap of icing I gave it to everyone with a bowl of coffee-scented mascarpone cream.