Cashews

Spread them in one layer on a baking tray and roast at 160 °C for 8–10 minutes, stirring once. Take them out when they smell toasted; they continue to brown a little as they cool.

Keep cashews in an airtight container in a cool, dark cupboard. For longer storage, freeze them in a sealed bag; you can use them straight from the freezer.

Cashews sold shelled for eating have been treated to remove the caustic compounds in the shell, even when labelled raw. Don’t try to open or eat cashews straight from the shell.

Blend soaked cashews with water for a creamy sauce, or grind them into cashew butter. They also add richness to korma-style curries and work well in pesto in place of some or all of the pine nuts.

For a creamy sauce, use blanched almonds or sunflower seeds; soak them first, then blend until smooth. In a curry where the nuts are left whole, peanuts or almonds give a similar crunch, though the flavour will change.

A small handful, about 30 g, is a practical snack portion. That amount provides 175 kcal and 5.5 g of protein.

Pistachios provide more fibre: 10.6 g per 100 g, compared with 3.3 g in cashews.