How to make pickled walnuts

Prick each walnut a couple of times with a fork. Wear rubber gloves to do this, because though the sap is clear, it will stain everything dark brown. Cover the walnuts with very salty water. Rinse after a week, then leave them in a fresh salty solution for another week. Finally, lay the walnuts out on a tray to dry for a couple of days.

Make a light syrup from the vinegar, brown sugar, cloves, cinnamon and grated fresh ginger.

Add the (now jet-black) walnuts when the syrup reaches boiling point and simmer for 15 minutes. Spoon the walnuts into jars, cover with the syrup and seal.

Pickled walnuts go well with cheese, nut roast or mashed potatoes. You could also add them to a pilaff with brown rice, raisins and pine nuts flavoured with fresh ginger, garlic, saffron and coriander leaves. My favourite way to use them, though, is to make a chutney with walnuts, plums and brandy.