Hazelnut and chocolate gianduja semifreddo

Line a 900g loaf tin with cling film or baking parchment. Put the chocolate into a food processor and blitz until it has a sand-like consistency; don't worry about a few nutty lumps, a bit of texture is good. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (making sure the bottom of the bowl doesn't touch the water); stir occasionally to help it along. Remove from the heat.

In a separate bowl, whip the cream to soft peaks. Fold one third of the cream into the warm chocolate. When it is well-blended, fold in the rest. Pour into the tin and transfer to the freezer to set for at least 4 hours or overnight.

For the caramel hazelnuts, preheat the oven to 180C, gas mark 4. Spread the nuts out on a baking tray and bake for 10-12 minutes, until golden; set aside to cool.

Heat the sugar in a medium saucepan, swirling occasionally, until it has dissolved and turned a deep caramel brown. Lightly brush a sheet of baking parchment with oil; tip the nuts onto the parchment. Set aside to cool and set. Break up the nutty caramel into pieces with a rolling pin, or chop with a knife.

Take the semifreddo out of the freezer 15 minutes before you want to serve it. Cut into slices (run a sharp knife under hot water to help), serving with spoonfuls of whipped cream and a sprinkle of the caramel nuts.