Cashew nuts

Spread them in one layer on a baking tray and toast at 160°C for 8–10 minutes, stirring once. Take them out when they are just golden; they keep cooking briefly on the hot tray.

Soak cashew nuts in boiling water for 15 minutes, drain, then blend with fresh water until smooth. Use less water for a thick sauce or dip, and more for a pourable cream.

Keep them in an airtight container in a cool, dark cupboard and use them within a few months. For longer storage, seal them well and refrigerate or freeze them to slow them going rancid.

They add crunch to stir-fries, particularly chicken or vegetable stir-fries, and are often used in curries and korma. Blend them into sauces for a creamy texture without dairy.

For a similar crunch, use almonds or peanuts; for cashew cream, blanched almonds or sunflower seeds can work, though the flavour will be different. Avoid peanuts if the recipe is for someone with a peanut allergy.

Botanically, the cashew is a seed that grows outside the cashew apple, a fruit. The hard shell contains irritating oils, so cashews sold for eating have been processed to remove them—even when labelled “raw”.

Cashews sold as “raw” for eating are safe because they have been processed to remove the shell’s irritating oils; truly unprocessed cashews in their shells are not suitable to eat. Cashew nuts can also trigger serious allergic reactions in some people.