Walnuts are one of the most popular and versatile of all nuts working well in a variety of walnut recipes.
Most commonly used is the dried nut, either shelled or unshelled. When picked young, the moist and milky white kernels are mainly used for pickling.
Walnuts can be enjoyed raw or cooked and their slightly bitter in flavour lends them well to both sweet and savoury dishes, as well as being particularly good in baking.
What’s more they are an extremely healthy nutrient dense nut, packed with protein and essential fatty acids, making them a great option for vegetarians.
We have a selection of walnut recipes worth getting the nut cracker out for, from walnuts with creamy gorgonzola to classic chocolate brownies or a simple pasta or autumnal plum and walnut jam, these are nuts destined for more than looking good in an ornamental nut bowl. Even better, all these recipes are meat free making them Meatless Monday friendly.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.