Pine nuts

Put them in a dry frying pan over a medium-low heat and stir or shake the pan for about 2–4 minutes, until golden and fragrant. Tip them onto a plate straight away; they keep cooking in the hot pan.

Their high oil content means they can turn rancid. Keep them in an airtight container in the fridge, or freeze them for longer storage; use them if they smell fresh, not painty or bitter.

They are a classic ingredient in pesto, where they are blended with basil, garlic, hard cheese and olive oil. Toasted pine nuts also add a buttery crunch to salads, pasta, couscous and roasted vegetables.

Walnuts, almonds or cashews work well, though each gives the pesto a different flavour. For a nut-free alternative, try sunflower seeds; toast them first for a fuller, nuttier taste.

They are edible seeds from pine cones, rather than botanical nuts. The seeds are gathered from cones and may be sold shelled or in their shells.

Choose kernels that look plump and pale, without dark spots, shrivelling or a stale smell. If buying them in shells, avoid cracked or damp shells; pine nuts should smell mild and pleasantly buttery.