Hazelnut

Spread them in a single layer on a baking tray and roast at 180 °C for about 10–15 minutes, shaking the tray once. They are ready when fragrant and lightly golden; watch closely near the end, as they can burn quickly.

Tip the warm hazelnuts into a clean tea towel, fold it over and rub firmly. Most of the papery skins will come off; a few stubborn patches are fine and do not need to be picked away.

Keep shelled hazelnuts in an airtight container in a cool, dark place, or refrigerate them to slow rancidity. For longer storage, freeze them in a sealed bag; you can use them straight from the freezer.

Chopped or toasted hazelnuts add crunch to porridge, salads and roasted vegetables. They are also used in praline, gianduja, chocolate-hazelnut spreads and cakes such as torta di nocciole.

Almonds are the closest easy swap: use the same weight, whole, chopped or ground to match the recipe. For a nut-free bake, try toasted pumpkin seeds, though their flavour and texture will be different.

No. Hazelnut oil is pressed from the nuts and is almost entirely fat, with none of the fibre of whole hazelnuts. Its fragrant flavour works well in dressings and drizzled over cooked vegetables; avoid high heat, which can dull its aroma.

Yes. Hazelnuts are tree nuts and can cause serious allergic reactions in people who are allergic to them. Hazelnut oil and foods made with hazelnuts may also be unsafe; anyone with a known allergy should avoid them.