Perfect moorish bites to nibble on with a glass of wine.

In a large mixing bowl beat together three eggs with 25g sugar. 

In a separate bowl mix together 250g flour, 3tsp baking powder, 1tsp salt and 1tsp smoked paprika, and then fold into the eggs, followed by 100ml buttermilk and 150ml olive oil.

Finely chop 100g sun-dried tomatoes, 80g pitted black olives, and 60g roasted and skinned hazelnuts. Fold into the batter.

Grate one courgette using a rough grater crumble 100g goat’s cheese, and fold it into the batter.

I like to use mini loaf pans (so I can freeze them and use them as needed), but one larger 2lb/1kg loaf pan will also do. Pour into the pan(s) and bake in a preheated 180c oven for 35 – 45 minutes (depending on the size of the pan).

Let cool 5 – 10 minutes before removing from the pan(s). Slice and serve.