Toast the hazelnuts in a dry frying pan over a medium heat until lightly golden, then crush with a pestle and mortar.

Whisk the egg and milk in a small bowl.

Sift the flour and bicarb into a large mixing bowl, then stir in half of the toasted nuts, the chocolate chips and a pinch of sea salt.

Make a well in the middle and pour in the eggy milk, then mix in enough of the buttermilk to bring it together into a ball of dough.

Knead on a floured surface for a few seconds, pat into a 15cm round and place on a non-stick baking tray.

Cut a deep cross in the top, then scatter over the oats and remaining nuts.

Bake for 40 minutes, reducing the oven to 200ºC/400ºF/gas 6 after 15 minutes.

Turn the bread over and bake for 5 more minutes, or until it sounds hollow when the base is tapped.

Enjoy while still warm.