By Simon Rimmer
Walnuts add texture and crunch to dishes. Pair them with goats’ cheese and a drizzle of walnut oil in our salad recipes or stir them into a classic coffee cake. This popular and versatile nut consists of two wrinkly lobes enclosed within a large knobbly beige shell.
How to cook venison
Waldorf salad with grilled mackerel
Winter salad
Stilton and toasted walnut balls
Potato salad
Christmas pudding
Fudgy walnut cake
Walnuts are high in omega-3 oils which make them a healthy snack, but also likely to go rancid quickly. Keep them in a cool, dark place and use as soon as possible. If the shell is firmly sealed you can store them for a few months.
Pickled walnuts can be eaten with cold meats and cheeses - they go particularly well with blue cheese.
New-season walnuts are delicious eaten with cheese, especially soft goats’ cheese or cream cheese. Very young walnuts that are still green and in their shells can be salted and pickled to serve with a cheeseboard or with cold meats.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
