Nutty recipes

During the cold months I find myself using nuts a lot in cooking, they provide a firm, textural foundation that gives a much-needed warmth and cosiness to winter dishes. Hazelnuts are a particular favourite of mine. I love their distinctive taste and the earthy flavours they give to slow-cooked meat and stews.

Nuts are harvested in the autumn, so it's now that they are absolutely in season. This also means that nut oils are at their best right now too. This time last year I wrote a piece about walnut oil, and how versatile it is, but many nut oils are equally delicious.

Includes recipes for:

• Monkfish and clams with roasted hazelnuts and rosemary aioli


• Veal with spinach and hazelnut picada


• Salad of toasted hazelnuts, roasted squash, mache and blood oranges


• Hazelnut bitter chocolate cake

Full article here.

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