Hazelnut Purée

• 200 g (7 oz) hazelnuts, roasted and skins removed
• 150 ml (5

Place the hazelnuts and milk in a saucepan over low heat and cook for 20 minutes. Transfer to an upright blender, add the remaining ingredients and blend until smooth. Pass through a fine sieve. Season with salt and keep warm.

This can be made 1 day in advance and stored in an airtight container in the fridge. Reheat before serving.