WORDS BRYONY BOWIE PHOTOGRAPHY ALEX LUCK FOOD STYLING HANNAH YEADON PROP STYLING TAMZIN FERDINANDO
VARIETIES
1 CHESTNUTS
2 COBNUTS
3 HAZELNUTS
4 ALMONDS
5 PECANS
The quintessential Christmas nut has a low oil and high water content, giving it a soft, silky texture. Chestnuts can be roasted, as is traditional, or try them cooked, puréed and sandwiched between meringues.
In store throughout December, cobnuts are traditionally grown in Kent and are a sweet, seasonal variety of hazelnuts. Try adding them, crushed, to a crumble topping, or roast and sprinkle over a salad.
Covered with a slightly bitter brown skin, which is often removed before eating, hazelnuts are delicious raw. Or try them roasted for a more mellow flavour, and add to brownies for extra crunch.
Creamy and versatile, almonds – which are in the same family as peaches – are great for snacking; try them toasted in a trail mix. Or whizz blanched almonds in a food processor, then use to make marzipan.
A sweeter relative of the walnut, pecans have a rich, buttery flavour. Go for smooth, undamaged nuts that feel heavy and don’t rattle when shaken. Try them in a classic American pecan pie, or in a festive slaw.
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Find out how to get the most from these versatile festive favourites PREP Most nuts can be shelled then eaten raw or toasted. Chestnuts, however, should never be eaten raw. Instead, rinse, make an incision on the flat side and boil or roast for 30 minutes, then remove the shell and inner membrane while still warm.
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STORE Nuts will keep in a sealed container at room temperature for up to three months, or in the fridge for up to six months.
E NJ O Y Their subtle flavour means that nuts are as delicious in savoury meals as they are in sweet bakes. Try them in a festive nut roast, or roast them with olive oil and spices for a homemade snack.
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Try them… NUT BUTTER Blitz dry, *toasted nuts in a food processor with a little honey to form a creamy paste. Spread on toast or stir through noodles. GRANOLA Toss *nutsCRUNCHY with oats, sunflower oil and honey, then bake. Serve with fruit and yogurt.
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SPICED ROOT VEG Roast *carrots, beetroot, parsnips and shallots with olive oil and thyme. Drizzle over yogurt; scatter over toasted nuts and ras el hanout. For more delicious nut recipes, visit tesco.com/realfood
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