Lightly Spiced Cashew Nuts

My garlicky peanuts, the recipe for which I’ve given (under different titles) in two of my previous books, are becoming very popular. You simply soak the nuts in boiling water containing crushed garlic and salt for 35-45 minutes, then deep-fry them until golden brown. I use the same method here for cashews, but with more spices. As well as making a great snack to serve with drinks, they may also be used as a flavouring or garnish, especially with poultry and fish.