Roasted peanut

A small handful, about 30 g, is a practical portion; it provides 186 kcal. Put a handful in a bowl rather than eating straight from the packet.

Blitz a handful of roasted peanuts until finely ground, then stir in soy sauce, lime juice, crushed garlic and a splash of hot water. Add chilli if you like, and thin it until it coats noodles or chicken.

Spread them on a baking tray and warm at 150°C for 5–8 minutes, stirring once. Let them cool fully before eating; they crisp up as they cool.

Keep them in an airtight container in a cool, dark cupboard, away from heat and sunlight. If they develop a stale or paint-like smell, discard them.

Crush them over satay chicken, noodle salads or a stir-fry for crunch. They also work well stirred into homemade flapjacks or sprinkled over a bowl of porridge.

No. Peanuts are legumes: they grow in pods underground, unlike tree nuts such as hazelnuts. Roasting changes their flavour and texture, not what they are botanically.

No: roasting does not remove peanut allergens. Peanuts are a major UK food allergen, so avoid them if you have a peanut allergy and take care with foods that may contain them.

Avoid giving whole peanuts to children under five because they can choke. For younger children, use finely ground peanuts or a thin spread of smooth peanut butter, and supervise them while they eat.

Roasted peanuts have more: they provide 29 g per 100 g, compared with 16.3 g in roasted hazelnuts.