3 more ways with walnuts

Shaved celeriac, apple & walnut salad

SERVES 2 PREP 20 mins COOK 10 mins EASY V

Heat the oven to 200C/180C fan/gas 6 and tip 2 handfuls of shelled walnuts on a baking tray and toast for 10-12 mins, then roughly chop. Using a vegetable peeler, shave the flesh of

1 cored, peeled sharp apple into a bowl and toss with a little lemon juice to stop it browning. Shave in

1/4 peeled celeriac and add in the leaves from 1 white chicory. To make the dressing, blitz 1 pickled walnut with 1 tbsp of its vinegar, half the walnuts, a pinch of salt, 1 garlic clove, 1 tsp honey, 2 tbsp walnut or groundnut oil and 2 tbsp water and blitz to a dressing. Tear 60-80g stilton or roquefort into the bowl and toss with the salad and the remaining chopped walnuts. Arrange in a bowl and serve with the dressing to drizzle over.

GOOD TO KNOW fibre • folate • 2 of 5-a-day • gluten free PER SERVING 577 kcals • fat 50g • saturates 11g • carbs 13g • sugars 9g • fibre 6g • protein 16g • salt 0.8g

Walnut & chocolate spread MAKES around 220g PREP 10 mins COOK 10 mins EASY V

Heat the oven to 180C/160C fan/gas 4. Put 200g shelled walnuts in a parchment-lined roasting tin and cook for 10-12 mins until golden and aromatic. Transfer to the bowl of a food processor with a pinch of sea salt and blitz for 3-4 mins until the oils have released and the mixture forms a coarse paste. Pour in 1 tbsp maple syrup and 1 tbsp organic cacao or vegan cocoa powder and blitz to combine until it loosens – this may take up to 4 mins. Scrape into a dish and spread on hot toast or spoon into yogurt. Will keep at room temperature for up to one week.

GOOD TO KNOW vegan • gluten free

PER SERVING 100 kcals • fat 9g • saturates 1g • carbs 1g • sugars 1g • fibre 1g • protein 2g • salt 0.04g

Gorgonzola, radicchio & walnut pasta

SERVES 2 PREP 10 mins COOK 25 mins EASY

Heat the oven to 180C/160C fan/gas 4. Roast a handful of shelled walnuts for 10-12 mins until golden, then chop. Bring a pan of salted water to the boil and cook 200g penne until al dente. Drain, reserving a cup of the cooking water. In a frying pan, heat 2 tbsp olive oil over a medium heat, grind in some black pepper and add 1 tbsp chopped flat-leaf parsley stems. Turn the heat up slightly and add 1/2 cored, chopped head of radicchio, stirring for a couple of mins until caramelised. Pour in

3/4 cup of pasta water and bring to a simmer. Stir in 120g torn gorgonzola dolce, 2 tbsp grated parmesan, the walnuts and 2 handfuls of sliced, seedless grapes. Toss the pasta into the sauce along with another splash of the water. Scatter over some chopped flat-leaf parsley to serve. GOOD TO KNOW vit c • folate • calcium • fibre • 2 of 5-a-day PER SERVING 887 kcals • fat 47g • saturates 17g • carbs 77g • sugars 9g • fibre 8g • protein 34g • salt 3g