From harissa baked hake to chicken schnitzel: Ravinder Bhogal’s recipes for cooking with nuts

Use nuts to give heft to salsa, toasty flavour to lasagne or as a gluten-free alternative to breadcrumbs

I always keep a stash of nuts in my kitchen cupboard. I scatter them, roughly chopped, over my morning yoghurt and fruit bowl, and when I feel an attack of the munchies coming on, I try (although I often fail) to reach for a handful of them in place of something sugary. These nutrient-dense superstars are high on the list of nutritionists’ favourite anti-inflammatory foods, and while all their health benefits are obviously terrific, I love them simply because they bring rich, buttery flavour, interest, and delightful texture to my cooking.