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Nuts

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Showing: 7 recipes
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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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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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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Nutty sweet potato and lime stew
Nutty sweet potato and lime stew
Top this comforting sweet potato stew with a handful of extra nuts. Leftovers are also delicious

Recipe by Anna Glover

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Serves: 4
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Artichoke spaghetti with romanesco
Artichoke spaghetti with romanesco
Blend artichoke hearts to create a creamy sauce for this vegan romanesco pasta with chilli, garlic and lemon. Pasta perfection in just 30 minutes

Recipe by Liberty Fennell

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Serves: 2
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Gingerbread-spiced nuts
Gingerbread-spiced nuts
These moreish nuts can be made in 20 minutes – ideal if you need an emergency present. They look lovely in a pretty paper or clear bag, tied with ribbon

Recipe by Anna Glover

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Makes: Makes 6 small jars (about 175ml capacity) or packs.
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