Winning reader recipes to tantalise the spring tastebuds
Ray McVinnie's ideas for cooking with nuts
Chicken and cashew stir-fry
Thinly slice free-range boneless chicken thighs and stirfry in vegetable oil with roasted cashews, lots of thinly sliced garlic and ginger. Add peas and sliced spring onions, a splash of soy sauce and some chicken stock. Let it bubble then thicken lightly with a thin slurry of cornflour and cold water. Serve with noodles and a drizzle of sesame oil. See all of Ray's nutty recipe ideas here.
Read about New Zealand's nut producers and buying and storing nuts here
Bliss balls and bites
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