Walnut
Taste
Creamy, bitter, astringent, sweet, milky, woody.
Pairs well cinnamon, nutmeg, maple syrup, honey, pear, apple, blue cheese, cacao, coffee, beetroot, banana, anise, fig, grape, mushroom.
Eat
Shelled wet walnuts: a wonderful autumnal ingredient, the walnut is a seasonal treat to be used in both sweet or savoury dishes.
Shelled dried: walnuts can be dried to be stored for later use.
Health & Nutrition
A good source of omega 3 fatty acids walnuts support cognition and fatty acid balance on a plant-based diet.
Walnuts are a good source of protein, fibre.
Buying tips
Choose shells that are uncracked as they will store better.
Storage tips
Store nuts in their shells for up to 6 months in an airtight contain in a cool dry place.
Cooking tips
Prep:
Crack open the hard shells using a nut cracker and take out the two kernels inside. You can peel the skin of these if you find them too bitter or leave them on. To bring out the best flavour lightly toast. They pair well with seasonal fruits, peppery greens, cheese, and plant-based lentil sauces.
Toast/roast:
Place walnut halves on a baking tray and roast in an oven for 15 mins at 180 C or toast dry in a pan for a few minutes on a medium heat until golden.
Raw: Enjoy raw crushed walnuts in seasonal salads, pesto, and sprinkled over porridge.
Cooked: Add toasted crumbled walnuts to vegan dishes to add protein, fibre, texture, creaminess, and omega 3. They work very well in vegan bolognaise sauces and lasagne dishes alongside lentils.
Chop finely and add to cakes, fruit pies, and breads.
Waste reduction tips
You can preserve walnuts further by pickling them in vinegar.
