Preheat the oven to 200°C/gas mark 6. Spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside. Reduce the temperature to 180°C/gas ...

Preheat the oven to 200C/400F/Gas 6. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown.

Preheat the oven to 200°C/gas 6 ... Meanwhile, make the avocado and roast hazelnut salsa. Mix the ingredients for the avocado and hazelnut garnish. Taste and correct seasoning.

Roast for 45 minutes ... then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes.

Roast in oven, turning occasionally, until soft and browned, 30-35 minutes. Meanwhile, in a skillet over medium-low heat, melt butter, and sauté pancetta and shallots, 5-7 minutes. Add hazelnuts ...