A walnut is an edible seed, with an incredibly high proportion of antioxidants - in fact, walnuts contain a huge number of vitamins and minerals, including vitamin E, phenols, flavonoids, omega-3 fatty acids and manganese. Walnuts have a buttery, slightly sweet taste, although they can easily be transformed into a savoury ingredient too, and taste wonderful scattered into salads or stirred into risottos. They're hugely versatile and are delicious eaten raw, but are also wonderful baked into puddings, as they give a slight fudgey flavour. We've got bags of walnut recipes below, including a brown sugar walnut fudge, a gorgonzola and walnut risotto and a fabulous recipe for walnut baklava.

Walnuts can be a little bit bitter in flavour, and this is largely due to the tannins in the skins. The best way to check whether your walnuts are bitter, before cooking with them, is to taste before cooking. To get rid of the bitterness, you can toast the walnuts in a dry frying pan for a minute or two - you'll then be able to easily rub the skins off the walnuts which should reduce the bitterness. Bitter walnuts might also mean that they're slightly "off" or a little bit rancid, and so you should double check use-by and sell-by dates before use.