A hard-shelled nut with an oval or round kernel. These originate from European hedgerows. They make oil that is superb with aged vinegar as a dressing for salads or fish.
Use: They are eaten raw, cracked from the shell, with cheese or ground for cakes, toppings in sweet and savoury dishes. It can be used whole, grated or ground for dessert, cakes, salads, biscuits and puddings. They can replace pinenuts to make pesto. To skin them, roast the nuts lightly for about ten minutes and rub them between your fingers once cool or in a tea towel.