BY NATURE Hazelnuts

• RAW

Hazelnuts, also known as cobnuts or filberts, have long been revered for their sweet, mild flavour. Like most nuts, they are high in unsaturated fat and rich in protein and a variety of vitamins and minerals. They are often eaten raw, but roasting them at home really enhances their flavour and gives them a satisfying crunch. Traditionally used in pastries and desserts (chocolate and hazelnut is a well-known winning combination) they're also becoming a popular savoury ingredient in meat, seafood and vegetable dishes. They have a strong flavour, so a little goes a long way. 

HOW TO DRY ROAST

• Preheat the oven to 130ºC and spread the nuts on a rimmed baking sheet in a single layer. 
• Bake for 10-15 minutes or until the skins crack and the kernels turn golden. Be careful not to burn them. 
• Place the nuts into a clean tea towel and rub them together. The skin should easily peel away from the nuts. If you're having trouble removing the skins, toast the nuts for a few more minutes.