Avellana

Spread them in a single layer and roast at 175°C for 10–15 minutes, shaking the tray once. They are ready when fragrant and lightly browned; watch closely near the end, as they can burn quickly.

Rub warm roasted hazelnuts briskly in a clean tea towel; most of the papery skins will come away. A few patches left on are fine, especially if you are chopping them for baking.

Keep them in an airtight container in a cool, dark cupboard and use them within a few months. For longer storage, refrigerate or freeze them in a sealed container to help prevent their oils turning stale.

Chopped hazelnuts add crunch to salads, porridge and roasted vegetables. They are also used in praline, gianduja and cakes; blend them with oil, herbs and hard cheese for a nutty pesto.

Almonds are a useful swap in cakes and biscuits, with a milder flavour; walnuts give a stronger, more bitter note. For a smooth spread or sauce, use an equal amount of almond butter or another nut butter.

A small handful, about 30 g, is a practical portion and provides 196 kcal. Hazelnuts are also a source of fibre, with 8.2 g per 100 g.

Yes. Raw hazelnuts can be eaten as they are, or chopped into muesli and salads; roasting is mainly for a deeper flavour and crisp texture. Avoid them if you have a hazelnut allergy.