Walnuts

• 16 whole green walnuts in the shell
• 300 ml (10½ fl oz) full-cream milk

Working with one nut at a time, wrap the walnut in a tea towel (dish towel) and use a mallet to crack the shell. Remove the walnut halves or broken quarter pieces and peel the outer skin off the walnut with a small sharp paring knife. Immediately put each walnut into the milk to avoid oxidisation. Continue until all the walnuts are processed.