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Divide the mixture between the 12 cases, grate over a little grated cheese, then bake for 25 minutes till risen and pale gold.
Set the grate over the drip pan.
Sprinkle over the hazelnuts and grate over the chocolate.
Grate over some white chocolate to decorate before serving.
Grate over the lemon zest, squeeze in the juice, and mix to form a rough paste.
2. Tip the flour into a large mixing bowl and grate over the butter.
Grate over a handful of cheddar and season with black pepper.
Generously grate over lemon zest and sprinkle with lots of black pepper.
Grate over a fine layer of cheese, then scatter with the breadcrumbs.
Pour the mix over the top and liberally grate over some nutmeg.
Place in center of grill grate, over drip pan and between mounds of natural lump charcoal.
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