Nigel Slater’s almond and hazelnut recipes

Nuts bring a lot to the table. Use them toasted in salads, to bolster a cake or to add texture and flavour to seafoodThe house where I grew up was surrounded on three sides by woods. Not managed and coppiced woodland but a wild tangle of elder, brambles and chestnut. Above all there were hazels, their leaves acid bright in spring and in autumn fat clusters of nuts in frilly husks (involucre) to collect. Squirrels were fewer back then – at least you stood a chance of getting to the nuts bef