Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Tip the hazelnuts onto a baking tray and roast for 20-25 minutes, tossing every now and again, until they have darkened and smell toasty.
Tip the hazelnuts into a clean tea towel and rub the nuts to remove their skins.
Tip the hazelnuts, salt and sugar into a high-powered blender and whizz for 5-6 minutes or until the oil begins to split from the nuts and a butter forms. Scrape into a jar. The nut butter will keep in a cool, dark place for three weeks.