Fresh cobnuts with their distinctive pretty down cover are now available – grown in Britain they are similar to a hazelnut and super delicious. When young they can be eaten raw and have a taste similar to coconut – as they mature and become golden, they are much sweeter and juicier. Once older, roast and cook as with hazelnuts – always chop cobnuts though at the last minute as they go stale quickly.
Use on their own, chopped into salads, in a pesto sauce, instead of pine nuts or on a streusel topping or in a crumble. Add to a meringue mixture or even replace almonds in a macaron recipe.
Do pick up a handful when you’re next in and enjoy!