Filberts or hazelnuts

Spread them in a single layer and roast at 175 °C for about 10–15 minutes, shaking the tray once, until fragrant and lightly golden. Let them cool before rubbing off the skins with a clean tea towel.

No: the skins are edible and add a slightly bitter, toasted flavour. To remove most of them, roast the nuts first, then rub them briskly in a tea towel while still warm.

Keep shelled hazelnuts in an airtight container in a cool, dark place; refrigerate them if you will not use them soon. For longer storage, freeze them airtight and use them straight from the freezer for baking or cooking.

They are classic in praline, gianduja and hazelnut spread, and work well chopped over porridge, yoghurt or roasted vegetables. Toasted hazelnuts also add crunch to salads and pair especially well with chocolate, pears and coffee.

Almonds are a good swap in cakes, biscuits and pastry, though the flavour will be less rich and distinctly hazelnutty. For a nut-free recipe, use toasted pumpkin or sunflower seeds, but expect a different texture and taste.

A small handful, about 30 g, is a practical portion. That amount provides 191 kcal and 2.5 g of fibre.

Yes, raw hazelnuts are edible; roasting simply brings out their aroma and makes the skins easier to rub off. Keep whole nuts away from very young children, as they can be a choking hazard.