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Nuts

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Showing: 13 recipes
Candied cinnamon almonds
Candied cinnamon almonds

These sweet spiced nuts are often found at European Christmas markets. While they do require a bit of stirring, the lucky recipients will appreciate it as they share around a lovingly made jarful

Recipe by Abigail Spooner

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Serves: 12, as a snack (makes about 2 medium jars)
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Walnut and olive oil granola
Walnut and olive oil granola
Get your day off to a nutritious start with a granola packed with nuts, seeds and oats – a complex carb that helps keep blood sugar levels steady, which can ease the hormone roller coaster

Recipe by Nadine Brown

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Serves: 12
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Fresh herb salad with cherries and almonds
Fresh herb salad with cherries and almonds
Make the best of in-season cherries with this delicious sharing salad. Don’t be afraid to use lots of herbs, and to season with plenty of lemon juice and salt

Recipe by Oded Oren

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Serves: 6
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Cucumber 'sandwich' chilled white soup
Cucumber 'sandwich' chilled white soup
This chilled offering is spot on for a warm alfresco setting

Recipe by Nadine Brown

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Serves: 8
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PB&J popsicles
PB&J popsicles
A deliciously creamy iced vegan treat for a hot summer’s day

Recipe by Sarah Akhurst

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Makes: 6
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Lemony courgette 'risotto'
Lemony courgette 'risotto'
Pearl barley is a great low-effort, high-fibre alternative to arborio rice for a midweek risotto. Ours is packed with seasonal green veg, hazelnuts and a good squeeze of lemon

Recipe by Abigail Spooner

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Serves: 2
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No-bake dark chocolate and nut tart
No-bake dark chocolate and nut tart
This rich no-bake dessert can be made completely vegan by using dairy-free chocolate

Recipe by Surina Sehgal

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Serves: 10
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Celeriac, cashews and lentils with date chutney
Celeriac, cashews and lentils with date chutney
"This winter warmer ticks all the boxes for me; savoury and nutty, with sweetness from the dates and freshness from the coriander," says chef Chantelle Nicholson

Recipe by Chantelle Nicholson

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Serves: 4 as a light meal or side, 2-3 as a main
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Nut-stuffed dates
Nut-stuffed dates

Recipe by Tony Kitous

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Makes: 12-18
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