What are they? A cultivated variety of the hazelnut, this large oval nut is at its best now. The kernels are white and milky with a fresh, nutty flavour and can be eaten as they are, on salads or in pasta, or simply roasted with salt. Toast and chop them and add to a dukkah spice mix, or use in muffins, cakes and biscuits. Here’s more…
• For a fantastic cobnut pesto, whiz fresh basil, parsley, Parmesan cheese, extra virgin olive oil, garlic, salt and shelled lightly roasted cobnuts in a food processor.
• For an autumn cobnut and apple tart, beat together 50g light brown sugar and 100g butter. Beat in 2 eggs and fold in 150g spelt flour. Fold in 50g chopped roast cobnuts and 1 tsp apple juice. Spread into a 25cm tart tin and arrange slices from 2 apples over the top. Sprinkle with 1-2 tsp sugar and bake at 160C/Gas 3 for 1 hour or until golden. Serve warm with cream.
• For a delicious salad, arrange sliced pears on plates, scatter over chopped roast cobnuts, dot with ricotta and drizzle with a dressing made with runny honey, hazelnut oil and cider vinegar. Finish with freshly ground black pepper.
