Sat Bains' is helping to create a huge stir in Nottinghamshire by donating his recipe for the World's Biggest Coffee Morning.
Sat Bains' supports Macmillan because of the quality of care the charity's nurses gave to his grandmother many years ago.
He said: "It was about ten years ago and my first experience having someone I care about terminally ill. My Gran had been allowed home from hospital to spend her last moments at home with her family. That was when I first came into contact with Macmillan and the experience really sticks in my mind. I was impressed with the level of care and the extra mile the nurses gave my Gran. Each time I visited her I was struck with how kind they were and how they also took the time to talk to me about my Gran's illness.
"I said to Amanda, my wife, that if we ever get to a position where we can support a charity then it will be Macmillan. Fortunately we are now in that position I'm happy to be able to help the charity with their World's Biggest Coffee Morning.
"The hazelnut and muscavado tart recipe I've donated is ideal as it's a perfect mid morning accompaniment to a coffee. I'm keen for coffee morning participants to try the tart, I hope they enjoy it."
Hazelnut and Muscavado Tart
150g dark muscavado sugar, plus 1 tbsp for scattering
120g plain flour, sifted
50g salted butter, softened
100g whole hazelnuts, toasted
1 large egg
1/2 tsp baking powder
150g soured cream
To garnish
1 tbsp whole hazelnuts, toasted
Preheat the oven to 200°C/fan180°C/gas 6.
To make the tart, put the sugar, flour, butter and the 100g nuts in a food processor and blitz to a coarse breadcrumb texture.
Remove half the mixture from the food processor and spread it over the bottom of a non-stick 20cm round x 5cm deep loose bottom tin, patting it down gently with the back of a spoon as you would for a cheesecake base, without pressing too firmly.
Tip the other half of the mixture into a bowl, add the egg, baking powder and soured cream and beat to a batter. Pour this over the crumb base. Scatter over the tablespoon of muscavado and bake for 25 minutes until just firm. To check if done, push a skewer into the centre and it should come out clean.
To serve, use a Microplane grater to shave the roasted hazelnuts into fine powdery shavings.
Serve the tart at room temperature in wedges scattered with the hazelnut shavings.
This is perfect with a strong creamy espresso!
"The great thing about the World's Biggest Coffee Morning is how simple it is", says Sat, "Everybody can take part and coffee mornings can be held anywhere. What better way to raise money for Macmillan than having a nice cuppa and something nice to eat!"
With his wife Amanda he runs the Michelin Star / 4 AA Rosettes Restaurant Sat Bains with Rooms www.restaurantsatbains.com
Sat was awarded AA Restaurant of the Year 2007 and he recently appeared in the BBC's Great British Menu, winning the chance to cook the starter at the ambassador's banquet!