Peanut

Spread shelled peanuts in a single layer and roast at 175 °C for 10–15 minutes, stirring once, until fragrant. Let them cool before eating; they crisp up as they cool.

Keep them in an airtight container in a cool, dark cupboard, away from heat and damp. For longer storage, seal them well and refrigerate or freeze them; bring them to room temperature before serving so their flavour comes through.

Use chopped peanuts for crunch on noodle salads and stir-fries, or add them to West African peanut stew and satay sauce. They also work well in biscuits, brittle and a savoury peanut-and-chilli dressing.

Use cashew butter for a similarly creamy sauce, or sunflower-seed butter for a nut-free alternative. Thin either with coconut milk or warm water, then add soy sauce, lime and chilli to taste.

Peanuts are legumes, related to peas and beans rather than tree nuts. Their pods develop underground, which is why they are also called groundnuts.

Yes, but raw peanuts are softer and less intensely flavoured than roasted ones. Buy food-grade peanuts, store them dry, and discard any that smell musty or look mouldy.

Yes. Peanut allergy can cause a serious reaction, and even small amounts may be unsafe for someone who is allergic; avoid serving them to that person and prevent cross-contact with hands, utensils and surfaces.

Peanuts provide 25 g of protein per 100 g, compared with 20.2 g in pistachios. A small handful of about 30 g of peanuts provides 7.6 g.