Jamie's squodgy croissant loaf

Instructions

1. Preheat the oven to 180°C. Grease a 1.5-litre loaf tin and line with greaseproof paper, then generously grease the paper. In a pestle and mortar, smash up half the hazelnuts and 3 tsp of sugar until fine, then sprinkle across the base and sides of the tin, and add a few fine gratings of orange zest. Coarsely bash the remaining hazelnuts and sugar.
2. Randomly layer half the frozen croissants into the tin, slicing them up as appropriate to fill any gaps. Sprinkle over half the hazelnuts, add a few more gratings of orange zest, snap in the chocolate in large chunks, then spoon over the jam. Layer in the remaining croissants, slicing to fill any gaps, if needed, and finish with the last of the hazelnuts and a final grating of zest.
3. Bake for 50 minutes, or until golden and caramelised. Leave to cool in the tin for 10 minutes, then run a sharp knife around the edge to release any sticky bits and carefully remove from the tin while still hot. Cool a little, then slice and serve.