nut recipes
Here's a collection of recipes using nuts from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Cinnamon Walnut Loaf
Walnut, Cranberry & Citrus Stuffing
Barley Pilaff with Roast Chestnuts
Rooty Chestnuty Pies
Spiced Carrot & Chestnut Tatin
Rosemary Spiced Nuts
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Makes 2 x 450g (1lb) loaves
- 225g strong white flour
- 225g wholemeal flour
- 1 tsp ground cinnamon
- 1 tsp salt
- 25g fresh yeast (you can buy this from health food shops – it’s sold in the refrigerated part of the shop)
- 25g brown sugar
- 30ml tepid water
- 300ml soya milk
- 175g walnuts, chopped
- 60ml walnut oil
Preheat oven to 190C/gas mark 5. Put both the flours, cinnamon and salt into a bowl, make a well in the centre and put in the yeast, sugar and water, cover with a little flour and leave until frothing. By hand, beat in the soya milk, walnuts and oil, and continue beating for 2 to 3 minutes. Turn onto a floured board and lightly knead for 5 minutes. Pop the dough back into the bowl, lightly grease the top of the dough with walnut oil, cover with a damp cloth and leave to rise in a warm place for about 1 hour. When the dough is well risen, know if down and dive the dough between 2 well-oiled 450g loaf tins. Leave in a warm place to rise. Bake in a preheated oven for about 30 minutes, or until loaves are golden brown. Turn out and cool.
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A gorgeous stuffing, suitable for vegetarians (you can add cooked, crumbled sausage to the mix if you want a meat version). If you can't find dried cranberries, substitute dried currants - or get creative and add chopped candied ginger instead (and skip the rosemary).
- 50g butter
- 2 parsnips, peeled and diced
- ¼ teaspoon of grated nutmeg
- 1 heaped tablespoon of chopped fresh rosemary
- 100g dried cranberries (or currants)
- Minced peel of one lemon
- Minced peel of two clementines
- 1 small handful chopped fresh parsley
- 350g day-old bread, cubed (croissants are great, or try wholemeal)
- ¼ teaspoon each salt and pepper or to taste
- 230g walnut pieces, lightly toasted in the oven
- 3 eggs
- 300ml apple sauce
Melt butter in a large frying pan over medium-high heat. Add the parsnips and nutmeg and sauté until they are tender and browned, which should take about 8 minutes. Transfer them to a large bowl and add the rosemary, cranberries, parsley, citrus peels and bread. Season to taste with salt and pepper. Beat the eggs and apple sauce together and toss in with the bread mixture and walnuts. Bake inside your turkey or other poultry, or bake, covered with foil, for 20 minutes then remove the foil and bake for another 20 minutes.
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Serves 4 people
- 3 tbsp olive oil
- 1 onion, peeled and finely sliced
- 1 carrot, peeled and finely chopped
- 2 sticks of celery, finely sliced
- 225g pot (aka ‘Scotch’) or pearl barley (preferably pot barley as it is more nutritionally dense)
- 225g (8oz) pre-cooked or freshly roasted, peeled whole chestnuts
- Zest of 1 lemon
- 1 tbsp fresh thyme leaves
- 600ml vegetable stock
Heat the oil and cook the onions until just colouring. Add the carrot and celery, cook for a further couple of minutes and then add the barley. Stir well for a few minutes and add the chestnuts, lemon zest, thyme and vegetable stock. Stir, cover the pan tightly and cook over a low heat for 45 minutes, or until the barley is tender and all the liquid is absorbed. (NOTE: pearled barley will cook a bit faster – check after 30 minutes and cook accordingly).
NOTE: Roasting your own chestnuts can be a pain, but I think it adds more flavour. To roast, preheat oven to 200C/gas 6. Score each chestnut (I use the tip of a pointy pairing knife to do this, and I make a little ‘x’ on the flattest side of each). Arrange, in a single layer, on a baking tray. Roast for 10-20 minutes (it really varies according to the freshness of the chestnuts – the fresher, the longer it will take, but the better the flavour). You can tell when they are done by squeezing each shell with your hand, through a tea towel (to protect your hand). If the shell gives and you can peel it from the nut inside, and the nut seems tender, then they are cooked. The shells will also open a bit where you’ve scored them. Once cooked, allow to cool (10-15 minutes) then prize each nut from its shell and ensure you remove the inner shell of each chestnut to reveal the waxy skin. You can do this a day or two in advance and store the shelled nuts in an airtight container in the fridge.
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Serves: 4 people
For the pastry...
- 2 tbsp walnut pieces
- 350g plain flour
- 150g chilled butter, diced
- 1 egg, beaten, to glaze
Filling...
- 2 tbsp olive oil
- 2 red onions, cut into wedges
- 2 garlic cloves, finely chopped
- 200g carrots, cut into 3cm pieces
- 4 parsnips, cut into 3cm pieces
- 350g pre-cooked or freshly roasted, peeled whole chestnuts
- 2 heaped tbsp plain flour
- 300ml beer, such as Duchy Organic Ale or Fuller’s Honeydew (or you could use cider, or apple juice if you want it non-alcoholic – though, if using apple juice only use 200ml and increase vegetable stock, below, to 500ml)
- 400ml vegetable stock
- 2 tbsp fresh sage, chopped
To make the pastry, put the walnuts in a food processor and whiz until finely chopped. Sift the flour and pinch of salt into a bowl, and rub in the butter until the mixture is the consistency of breadcrumbs. Stir in the walnuts, then add 1-2 tablespoons water, or enough to mix to a soft dough. Wrap in clingfilm and chill in the fridge until needed. Heat the oil in a medium, heavy-based pan. Add the onion, garlic, carrots, parsnips and chestnuts, and gently fry for 4-5 minutes, stirring occasionally, until golden. Reduce the heat, then stir in the flour. Gradually add the beer (cider or apple juice) and stock, then bring to a simmer. Stir in the sage and season. Bring back to a simmer, then cover and gently cook for 30 minutes, or until the vegetables are just tender.
Preheat the oven to 190C/gas mark 5. Divide the mixture between four 300ml ovenproof pie dishes (or you can use a square, 20cmx20cm baking dish, or a round, 20diameter cake pan). If using individual pie dishes, cut pastry into four pieces. Roll out each piece (or the entire sheet, if using one dish) so that it’s large enough to cover each dish (or the whole dish, if making one large pie). Lay the pastry over the top of the dish(es) and press on the rim to seal. Trim the edges (use the scraps, if you like, to make a decoration on the top of the pie(s) – try making a bowl or cut out leaves or stars). Brush the top of the pastry with the beaten egg and make a small hole in each pastry lid, to allow steam to escape.
Bake for 20-25 minutes (or 30-35 minutes if making a larger, single pie) until the pastry is golden and cooked through. Serve with a spoonful of cranberry sauce, spouts and other accompaniments.
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Serves 4-6 as a main course
- 100g freshly roasted and peeled or vac-packed/pre-cooked chestnuts
- 150g plain flour
- ½ tsp salt
- 75g butter (supplement with 50g vegetable margarine and 2 tbsp olive oil if making for a vegan)
- 1 tbsp fresh thyme leaves
For the topping:
- 2 tbsp olive oil
- 4000g long, slender carrots, peeled and halved lengthways
- 3 Medjool dates, pitted and quartered lengthwise
- 2 tsp finely chopped fresh rosemary leaves
- 2 tbsp clear honey (supplement with maple or agave syrup if making for a vegan)
- 1 tbsp cider vinegar
- Salt and freshly ground black pepper
- ¼ tsp ground cinnamon
- 1/8 tsp chilli powder
Preheat the oven to 200°C, gas mark 6. Heat a small frying pan over a medium heat and dry fry the chestnuts for 1-2 minutes, or until toasted. Allow to cool and chop coarsely. Make the pastry. Sift the flour and salt into a bowl. Rub in the butter (or oil and margarine) until the mixture resembles fine breadcrumbs. Stir in the toasted chestnuts and thyme. Add 2 tbsp very cold water and mix to a soft dough. Wrap in clingfilm and chill. Heat the olive oil in a 23cm flameproof dish - a cast iron gratin dish or small frying pan with an ovenproof handle is ideal. Remove from the heat and arrange the carrots cut-side down in the pan, fanning out from the centre and trimming the thin end to give a neat fit.
Arrange the date quarters in between the carrots, creating a nice circular pattern through the upper centre. Season with a touch of black pepper and salt. Dust cinnamon and chilli powder evenly over the top. Sprinkle rosemary leaves over. Drizzle with the honey and vinegar and cook over a medium to low heat for about 15 minutes, without turning the carrots, until they are golden and tender. Roll out the pastry on a floured surface to about the same diameter as the pan. Carefully lift the pastry onto the vegetables and press into place.
Bake for 20-25 minutes, or until the pastry is golden and cooked through. Remove the tarte tatin from the oven and leave to stand for a few minutes. Invert a warm plate slightly larger than the pan over the top, carefully turn the pan over and ease it off the tarte tatin, making sure none of the carrots stick. Serve warm.
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Makes 12 little gifts
- 500g mixed nuts
- 15g unsalted butter
- 3 tsp clear wildflower honey
- 2 tsp Cornish sea salt
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp cayenne pepper
Preheat the oven to 180C. Spread nuts on baking sheet. Toast until just golden, 10-15 minutes. Melt butter, honey and sea salt. Fold in rosemary and cayenne. Tip into honey butter to coat. Cool before decanting into jars or wrapping in parchment.
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