Pine nuts have a sweet buttery taste which can be brought out by gently toasting (but be careful as they burn easily), making them ideal for sprinkling on salads or topping porridge. Oily and rich in protein, they are commonly used as the base of a classic Italian sauce, pesto, but could also be used to add texture and variety to any number of dishes, both sweet and savoury.

Try Graham Campbell's Moroccan spiced turkey kebabs with bulgur salad, or Dominic Chapman's turkey and butternut squash ravioli. For a sweeter option, use pine nuts in a dessert with Simon Haigh's lemon meringue pie with pine nut ice cream.