Walnut Cream

• 200 g (7 oz) Wellwood Wallace walnuts
• 0.5 g garlic

Soak the walnuts in cold water overnight in the refrigerator. The next day, place the jug of an upright blender in the freezer for 30 minutes. Drain the walnuts and peel off the skins. Chill the walnuts to 4°C (39°F).

Put the walnuts, garlic, iced water and a pinch of salt into the blender jug and blend on high speed until a smooth consistency. Continue to blend until the purée begins t