Pecan nuts

Spread them in a single layer in a dry frying pan and toast over medium-low heat for 3–5 minutes, stirring often. Take them off as soon as they smell fragrant; they keep cooking briefly in the hot pan.

Keep them in an airtight container in a cool, dark place and use them promptly, as their rich oils can turn stale. For longer storage, seal them well and keep them in the fridge or freezer.

Yes. Pack them airtight to keep out moisture and food odours; you can use them straight from the freezer in baking or let them thaw at room temperature before serving.

Use them in pecan pie, sprinkle chopped nuts over porridge or salads, or fold them into biscuits and banana bread. Toasting them first brings out their buttery flavour.

Walnuts are the closest everyday substitute, especially in baking and salads, though they taste more bitter. Chopped hazelnuts also work in biscuits and cakes, with a stronger roasted flavour.

Fresh pecans smell mild and nutty. If they smell sour, paint-like or otherwise stale, or taste sharply bitter, discard them rather than trying to mask the flavour.

Walnuts have more protein: 13.8 g per 100 g, compared with 8.5 g in pecan nuts.