Walnuts

The walnut has a pearly white flesh with a slightly bitter flavour that may be used to complement sweet or spiced dishes, or alternatively, it may be toasted to make it less astringent. Also known as the Persian (or English) walnut, it has a slightly soft texture, perfect for chopping or breaking into pieces.

Walnuts are available in several forms - whole kernels (either in the shell or shelled), shelled halves, shelled pieces or ground. Whole walnuts are ideal for serving with after-dinner port or for decorating cakes and desserts. Shelled halves and pieces may be used raw in sweet or savoury salads, coated in caramel to make walnut brittle or used in place of pine nuts to make pesto. They are also excellent in stuffings, mixed with creamed cheese or baked in buns, breads and cakes - particularly those containing coffee, chocolate or dried fruits. Ground walnuts can be used to enrich pastry or cake mixtures.

In addition to the common walnut, there are also a number of walnut varieties from the United States. These include black walnuts, which tend to be bigger than the Persian walnut, along with a harder shell and stronger taste, and butternuts (or white walnuts), which are easier to crack and have a rich flavour.

Walnuts may be pickled in vinegar whilst they are young and green, which turns them black. They may be eaten whole or served with a selection of cold meats, cheeses and breads.