Spread the nuts out on a baking sheet and brown in the oven at 180‚°C (350‚°F) mark 4 for 15-20 minutes.

Bring a pan of salted water to the boil and cook the rice for about 15 minutes, until just tender. Drain well and cool.

Put the toasted hazelnuts into a soft tea-towel and rub off the skins. Chop 25 g (1 oz) of them.

Scoop out the egg yolks and press them through a sieve into a bowl. Place the egg whites in a bowl of cold water until required.

Add the Danish Blue and full-fat soft cheese, the chopped nuts, cream and seasoning to the egg yolks and beat until well mixed.

Combine the rice with the pineapple chunks and reserved juice. Stir in the vinegar with the whole hazelnuts, reserving 12 for garnish. Season to taste. Spoon the rice salad into the centre of a serving dish and put watercress sprigs around the edge.

Drain the egg whites and pat them dry with absorbent kitchen paper. Spoon the egg and cheese mixture into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle and pipe the mixture into the centres of the egg whites. Sit the eggs on the watercress and top each with a whole hazelnut.