Walnut

Spread them in a single layer and bake at 175 °C for about 8–10 minutes, stirring once. Take them out when they smell nutty; they keep darkening briefly as they cool.

Keep shelled walnuts in an airtight container in the fridge, where they stay fresh for several months. For longer storage, freeze them; you can use them straight from the freezer in baking or cooking.

Use pecans for a similarly rich, buttery crunch, or hazelnuts for a firmer, more roasted flavour. For a nut-free option, try toasted pumpkin or sunflower seeds.

Walnuts add crunch to salads with pear, apple or blue cheese, and are a classic ingredient in carrot cake and banana bread. They also work well stirred into porridge or chopped over roasted aubergine.

Yes. Shelled walnuts are usually eaten raw, or toasted to bring out their flavour; discard any that smell paint-like, bitter or stale.

A small handful, about 30 g, is a practical portion; it provides 213 kcal and 2 g of fibre. Walnuts are rich in unsaturated fat, with much of it being polyunsaturated.

It is safest not to give walnuts to dogs: whole nuts can pose a choking risk, and mouldy walnuts can contain toxins. Keep fallen or discarded nuts out of their reach.