GATHER YE NUTS

Chestnuts, ginkgo nuts, walnuts, almonds and hazelnuts are all dropping now. Chestnut burrs can pierce the best of gardening gloves, so I stomp on them with my gumboots to separate the nuts from the burr and use a pair of kitchen tongs to pick both up. Be sure to pierce the shell if roasting them as, excitingly, they can explode. I toss them in a bit of salt and oil before roasting over the fire or in a hot oven for 15 minutes.

Alternatively, place them in cold water and bring to a simmer for 15–20 minutes or until the flesh is tender. Shell while warm and freeze to use in stir-fries, stews and casseroles over winter.

Ginkgo nuts come from the fruit of the female ginkgo tree which has an aroma some liken to vomit. It is not that bad and the fruit are quickly removed in water before leaving the nuts to air dry. Store the nuts in the fridge and be careful to never consume too many (more than 10) in a day. A few are very good for you – too many can be toxic. Roast and boil them before eating.

Walnuts, almonds and hazelnuts can all be left to dry in their shells. Keep them somewhere dry and cool and well out of reach of rats. Drying time can be as little as three to four days with good airflow, so crack one occasionally to see if the kernel is brittle.

There are a huge range of nut crackers out there and I am sure everyone has their favourite. My husband favours his vice grips, but