Almonds

To blanch and skin almond kernels, drop them into a saucepan of boiling water and leave for 30-60 seconds. Pour the almonds and some of the water into a sieve set over a bowl - the hot water in the bowl below the sieve keeps the almonds warm, so that the skins come off easily when the kernels are squeezed.

If the almonds are to be used in praline, for example, they should be toasted in a preheated 150°C oven until golden, tossing them once or twice.