Walnuts are high in omega-3 oils which make them a healthy snack, but also likely to go rancid quickly. Keep them in a cool, dark place and use as soon as possible. If the shell is firmly sealed you can store them for a few months. Like all nuts, they do freeze well. Walnuts will keep in the freezer for 12 months if they are sealed in an airtight bag.

Pickled walnuts can be eaten with cold meats and cheeses - they go particularly well with blue cheese.

New-season walnuts are delicious eaten with cheese, especially soft goats’ cheese or cream cheese. Very young walnuts that are still green and in their shells can be salted and pickled to serve with a cheeseboard or with cold meats.

More walnut recipes

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More walnut recipes

Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

Chocolate-covered strawberries

Baklava cheesecake

Chicken skewers with muhammara, poached eggs and moutabal

Mushroom Wellington with baby turnips and spinach

Pork chops with roast vegetables and walnut picada

Figgy nut and date oats

Oat, maple and nut granola

Jerusalem artichoke and black truffle risotto

Braised chicken with orzo

Jerusalem artichokes with honey and saffron dressing

Panforte

Mushroom, chestnut and squash filo pie

Smoked aubergines with red pepper and walnut relish

Beetroot, walnut and orange salad

Pumpkin tortelli with sage and walnut butter

Simple gnocchi with tomato sauce and winter salad

Chorizo and goats' cheese borek with butternut borani

Spelt with blackberries, beets, walnuts and buttermilk dressing

Maple syrup, walnut and buttermilk wholemeal scones

Torta nera (chocolate walnut tart)

Whole roast celeriac stuffed with chestnuts, cheese and apple

Carrot cake loaf

Roast wild duck breast with walnuts and celery

Storage

Preparation

Other nut

Almond

Brazil nut

Cashew

Chestnut

Cobnut

Coconut

Hazelnut

Macadamia

Mixed nuts

Peanuts

Pecan

Pistachio

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