Roast hazelnuts in a baking tray at 180C for about 10 minutes until toasted and aromatic and the skins turn a couple of shades darker.

Remove from oven and while the hazelnuts are still warm, rub between a towel or paper towel or your fingers to remove the skins. Aim to remove at least 70% of the skins (which can be quite bitter). If there are some stubborn ones, you can pop them back in the oven for a few more minutes and try again.

Let the hazelnuts cool completely - preferably overnight - or they will not blend as finely as they should (and will be hard work in your blender).

The next day, in a high-speed blender or food processor, blend hazelnuts until fine/buttery, then add all remaining ingredients and blend until smooth and creamy.

Try not to eat it all straight out of the blender!