The walnut harvest in Europe starts in October; the Californians send their uniform, high quality crop a little later.
When walnuts are farmed on any scale, as they are in parts of France like the Dordogne, the nuts are gently dried in huge ovens to make sure they will keep. A wet walnut is simply one that has not been dried.
Walnut oil has a rich walnut flavour and a high level of healthy fats to recommend it.
Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it.
A spicy Peruvian dish with a wonderful and unusual walnut sauce, made simple with the help of a top-class prepared potato ingredient. Colourful and light, it makes a great supper or lunch dish for vegetarians.
Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty with the jewelled colours of the dried cranberries and nuts.
Pork, apples, walnuts and herbs feature in this wonderful stuffing recipe, given to Delia by an American family at a Thanksgiving dinner. The pork and apples add moistness, helping the turkey to remain succulent.
Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.
This elegant recipe features a mixture of flavours that is totally sublime… perfect for entertaining during the winter months.
Full of autumnal or Christmas flavours, this wonderful soup is a real treat and has plenty of French influence. It uses dried wild mushrooms so no need to go foraging!
Use any firm white-fleshed fish such as cod, haddock or pollack for this recipe. Dusting the fish with flour and Parmesan adds a lovely golden crust. The Romesco sauce - made from walnuts - is the finishing touch.
Venison, porter, port and pickled walnuts...there's something decidedly Dickensian-sounding about the main ingredients in this luscious stew. Marinating the meat the night before, then slow braising maximises flavour.
Not for nothing has this lovely main-course salad become a classic! Give it a try as it's a good way to use up leftover cooked chicken and walnuts, celery and spring onions add plenty of crunch.