I’ve always had an affinity for hazelnuts. I think it’s because they were so indulgent and special – as a child once or twice a year, we would get Lindt hazelnut balls or the iconic Ferrero Rocher. Even now, hazelnuts still feel like a treat because, let’s be honest, they’re pretty pricey!

That’s why, whenever I cook with hazelnuts, I feel the need to truly hero them in the dishes I create. These recipes do just that. That said, don’t feel limited, since hazelnuts are incredibly versatile and you can play around with them in all sorts of ways – add them to cake mixtures, cookies or even sprinkle them over textured salads for an added crunch and nutty depth. The possibilities are endless.

For the first recipe, of course, I needed to celebrate what I consider the greatest culinary marriage – hazelnuts and chocolate. This hazelnut torte is perfect as a showstopper for a celebration, but if you’re not in the mood to make a pastry, you can always simplify things. Try making a no-bake tart by using a digestive biscuit crust and pulsing in a handful of hazelnuts. It’s your kitchen, your hazelnuts, your rules!

1 Hazelnut butter
To make hazelnut butter (peanut butter-style), roast 300g hazelnuts in the oven, then rub them in a tea towel to peel off the skins. While the hazelnuts are still warm, blend them in a food processor until they become smooth and creamy. Add a pinch of salt and blend again until well incorporated.

2 Brown butter hazelnut biscuits
Brown 130g butter in a saucepan over a medium heat until it develops a nutty aroma. Pour the browned butter into a bowl and add 120g hazelnut butter (see above), 1 cup brown sugar, 1 egg and 1 teaspoon vanilla extract. Mix well. Add 1¾ cups self-raising flour and ½ cup chopped hazelnuts, stirring until the dough comes together. Roll the dough into 12 balls and place them on a baking sheet. Bake at 180°C for 9-13 minutes, or until the biscuits are golden and firm to the touch.

3 Hazelnut-crumbed fish
Mix 3 tablespoons each of honey and olive oil. Use this to coat fish fillets (snapper or hāpuku works well). Mix 1 cup finely chopped hazelnuts with some thyme leaves, minced garlic, salt and pepper. Roll the fish in the nut mixture. Heat a pan with a little oil and fry the fish until golden and crispy on both sides.

4 Hazelnut pesto
Blend ½ cup roasted hazelnuts with ½ cup ricotta in a food processor until smooth. Add a small handful fresh thyme leaves and the zest and juice of 1 lemon, then season with salt and pepper. Toss the pesto through 300g cooked pasta, adding a drizzle of olive oil to bring everything together.

5 Hazelnut hot chocolate
Heat 2 mugs milk in a saucepan over medium heat. Once warm, add 100g dark chocolate, 1 cinnamon stick, 2 peels of orange zest and a pinch of salt. Stir occasionally until the chocolate is completely melted and the mixture is heated through. Once everything is well combined and warm, remove the saucepan from the heat and stir in 2 shots of Frangelico. Give it a final stir, then top with a generous dollop of whipped cream.