Preheat the oven to 180ºC/gas mark 5. Place the hazelnuts on a baking tray and place in the oven to toast for about 10 mins. Remove from the oven and increase the temperature to 220ºC/gas mark 7, ready for the asparagus. Place the nuts in a clean tea towel, fold the towel over and rub so that the skins come away from the nuts. Next, coarsely chop or lightly blitz the nuts in a food processor and keep to one side. To make the dressing, place the nut oil, half the olive oil and the vinegar in a small bowl add salt and pepper to season. Whisk until combined and set to one side. Place the asparagus spears on a baking tray and toss with the remaining olive oil, then season with salt and pepper. Place in the oven and roast for about 12 mins, until they are just lightly browning and tender. If the spears are small they will take less time to cook, so keep an eye on them. Transfer the asparagus to a warm serving dish and drizzle over the dressing, then sprinkle over the hazelnuts and serve.
Preparation time: 30 minutes
Cooking time: 45 minutes
1. To prepare the mash; cook the potatoes in a large pan of boiling water for 20-25 minutes. Drain, season and mash together with the remaining topping ingredients.
2. Preheat the oven to Gas mark 5, 190°C, 350°F.
3. In a large bowl mix together the mince and sausage meat. Heat the oil in a large non-stick frying pan, add the mince mixture and cook for 5 minutes. Add the onion and continue to cook for 3-4 minutes. Season and add the remaining ingredients.
4. Line a 12 hole muffin tin with muffin cases then divide the mixture between the cases (up to ¾ full) and densely pack the mince mixture into each case
5. Place the mash in a piping bag fitted with a plain piping nozzle and pipe a dome shape on top of each cupcake.
6. Place the muffin tin on a baking sheet and cook for 15-20 minutes.
7. Serve the cupcakes immediately with seasonal vegetables or a crisp salad.
Choose from a selection of potato cupcake toppings below:
Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 60ml/4tbsp freshly chopped chives. Spoon the mash into a piping fitted with a plain nozzle.
Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 2 small cooked and grated fresh beetroot. Spoon the mash into a piping fitted with a plain nozzle.