Description

Storage: Keep in a cool place.

Preparation and cooking: Remove from their shell. Use  whole, grated or ground to flavour savoury and sweet dishes. Why not use them as the basis for a stuffing or chop them up with some dried fruits and scatter the mixture onto your cereal. In Turkey, a sauce made from garlic and hazelnuts is served as an accompaniment to shellfish – try it it’s not as wierd as it sounds! . Some recipes might call for ‘skinned hazelnuts’: if you don’t have any ready-skinned, just roast some hazelnuts in the oven for a few minutes; when they’ve cooled slightly, rub the skins off with your fingers.