Pistachio

A small handful, about 30 g with the shells removed, is a practical portion. It provides 189 kcal.

Spread shelled pistachios in one layer and roast at 160 °C for 8–10 minutes, stirring once. Take them out as soon as they smell nutty; they continue to toast briefly as they cool.

Cover shelled pistachios with boiling water for about a minute, drain, then rub them in a clean tea towel; the skins should loosen. Dry the nuts thoroughly before using them in a recipe.

Keep them in an airtight container in a cool, dark cupboard; shelled nuts keep their flavour longer in the fridge. For longer storage, freeze them airtight and use them straight from the freezer.

Chop them over porridge, yoghurt or salads, or blend them into pesto with basil, olive oil and Parmesan. They are also used in baklava, pistachio ice cream and Indian kulfi.

Almonds make a good substitute, with a mild flavour and similar crunch; walnuts give a more earthy result. Use the same amount, then blend with the basil, oil and cheese.

Yes. Pistachios are high in protein, with 18 g per 100 g, and also provide fibre.

Yes. Pistachios are tree nuts and can cause an allergic reaction; avoid them if you have been told to avoid pistachios or related nuts.