Cashew

Spread them in a single layer and roast at 160 °C for about 8–12 minutes, stirring once; take them out when lightly golden, as they continue to colour while cooling. Let them cool fully before storing.

No, not for eating or roasting. To make a smooth cashew cream or sauce, soak them in hot water for 20–30 minutes, drain and blend with fresh water; a high-speed blender can often blend them without soaking.

Keep them in an airtight container in a cool, dark cupboard, away from the oven. For longer storage, refrigerate or freeze them; bring frozen cashews to room temperature before opening the container to limit condensation.

Cashews labelled raw have usually been heat-treated to remove them safely from their shells. Do not eat cashews straight from the shell or handle an unprocessed shell: it contains an irritating oil.

For a similar crunch, use almonds or peanuts; for a creamy sauce, try soaked sunflower seeds or blanched almonds. The flavour and texture will change, and these alternatives may not be suitable for someone avoiding particular nuts or seeds.

Add them to stir-fries, curries and pilafs, or use them in biscuits and granola. For a creamy curry sauce, blend soaked cashews with a little water, then stir the paste into the sauce near the end of cooking.

A small handful, about 30 g, provides 5.9 g of protein. Cashews are also energy-dense, so a handful is a useful portion to measure rather than eating straight from a large bag.