Use hazelnuts whole, grated or ground to flavour savoury and sweet dishes. Finely ground, they can be used in place of flour to make a ‘torte’; roughly chopped, they add crunch to biscuits or meringues. Use them as the basis for a stuffing or chop them up with some dried fruits and scatter the mixture onto your cereal. In Turkey, a sauce made from garlic and hazelnuts is served as an accompaniment to shellfish. Some recipes might call for ‘skinned hazelnuts’: just roast some hazelnuts in the oven for a few minutes; when they’ve cooled slightly, rub the skins off with your fingers.