Start this recipe by making the soup. Mix together the cold milk with the contents of the broccoli and stilton soup sachet in a saucepan and bring to the boil, stirring constantly. Allow to simmer on a low heat for a minute before removing off the heat and putting aside. Next, place the broccoli florets in a pan of boiling water and blanch for just 2 minutes. Meanwhile, heat the oil in a large pan and soften the garlic and onion together for 3 minutes. Add in the chopped salmon, season well with fresh black pepper and continue to cook for a further 4 minutes. Add the blanched broccoli florets to the pan, along with the prepared soup, chopped parsley, the ½ cooked pasta shells and 2 tablespoons of the Parmesan cheese. Stir everything together well and pour the mixture into a large deep ovenproof dish. Sprinkle over the chopped hazelnuts, remaining grated Parmesan and the breadcrumbs. Bake in the oven at 200`c for 20 minutes, or until the top is golden brown. Allow to sit for 5 minutes before serving.