Hazelnut and raspberry croissants

1. Preheat the oven to 180˚C, gas mark 4. Roast the hazelnuts on a baking tray for 12-15 minutes, until golden brown, then set aside to cool. Roughly chop 10g of the toasted nuts. Pulse the remainder in the small bowl of a food processor until finely ground, then tip into a bowl. Put the butter, caster sugar, egg and orange zest in the processor and whizz until combined, then pulse in the finely ground nuts.

2. Halve the croissants lengthways, then spread 2 tsp hazelnut frangipane onto each of the top halves and scatter with the chopped nuts. Divide the rest between the bottom halves, then add 4 raspberries to each. Press the tops back onto the bases. Line a baking tray with parchment, add the croissants and bake for 15-18 minutes until golden brown. Leave to cool for 5 minutes.

3. Meanwhile, heat the remaining raspberries in a small pan with the lemon juice and icing sugar, until their juices are released. Press through a fine sieve set over a bowl, then discard the seeds. Dust the croissants with icing sugar and serve with the raspberry coulis for drizzling.