Five ways with walnuts

1. CANDIED WALNUTS Dissolve 250 grams sugar in 100 millilitres of water, boil for two minutes, then add 450 grams fresh walnuts, stir well to coat. Sit in syrup for five minutes, then strain. Heat a pot of canola oil to 190C, fry walnuts in batches until golden-brown, remove and cool. Perfect for a beetroot and goat's curd salad. 2. WALNUT VINAIGRETTE Whisk together one tablespoon Dijon mustard and 40 millilitres sherry vinegar, slowly add 120 millilitres grapeseed oil whisking until emulsified. Stir in two tablespoons ground walnuts and season to taste. Ideal as dressing for pear, watercress and parmesan salad. 3. WALNUT, CHILLI AND CORIANDER WITH SALMON Cook four portions of salmon to your liking. Meanwhile chop 150 grams walnuts, half a long red chilli, finely dice a red onion and shred a bunch of coriander. Mix together and dress with the juice of a lemon and a drizzle of extra virgin olive oil. Season to taste. Whisk 150 grams of plain yoghurt with three tablespoons of tahini and the juice of half a lime. Spread yoghurt over salmon and generously top with walnut mix. 4. WALNUT CRUMBLE Rub 60 grams of diced, unsalted butter with 100 grams plain flour until crumbly, add ? cup brown sugar, one teaspoon baking powder, one teaspoon ground ginger and 100 grams chopped walnuts, mix together. Spoon mixture over poached fruit and bake at 180C for 20 minutes or until golden brown. 5. WALDORF SALAD Mix two diced pink lady and two granny smith apples, four sliced celery sticks, one cup red grapes, ½ bunch chopped parsley leaves, 6 sliced spring onions and ½ cup chopped walnuts. Dress with six tablespoons mayonnaise, three tablespoons sour cream and the juice of half a lemon.