Home Made Nutella

• The first, and most fiddly, part of the process is to toast and deskin your hazelnuts. Put the nuts on a suitable container and toast under the grill or in the oven until roasted. Watch them closely, they’ll burn easily.
  150 g hazelnuts
• Leave until cool, then rub in a clean tea towel to remove the skins. I got fed up halfway through the deskinning and threw the half skinned nuts all in the processor, it didn’t seem to make any difference!

  Or do what I've done on subsequent times of making this recipe and use chopped hazelnuts, so no de-skinning at all, and don't bother with the toasting!
• Put the hazelnuts in a food processor and whizz until a very fine powder or paste. You really do need a food processor for this.
• Add the oil, cocoa, milk powder, sugar and water and whizz again for a couple of minutes.
  50 g milk powder, 100 g icing sugar, 100 g rapeseed oil, 140 ml cold water, 50 g cocoa powder
• Taste. Add more cocoa if you want it stronger. Add more sugar if you really want it.
• Store your delicious hazelnut and chocolate spread in the fridge, but you may need to let it come to room temperature before using if it thickens up too much
• If you don't think you will use it very quickly, pop it in the freezer. It will keep well in the fridge because of the sugar in it acting as a preservative