A selection of delicious seasonal recipes created around one show stopping ingredient – walnuts.

Trio of California Walnut Bites


  1. Parmesan walnut clusters

100g grated Parmigiano Reggiano, finely grated

50g California Walnuts, roughly chopped

1 tbsp chopped chives
2 tsp dried red bell pepper flakes

  1. Walnut, cranberry & spinach bites

350g spinach

50g dried cranberries

75g California Walnuts, chopped, plus 25g for sprinkling

25g garlic and herb cream cheese

3 sheets filo pastry (100g)

25g butter, melted

2 sprigs rosemary, leaves finely chopped

  1. Waldorf wraps

100g garlic and herb cream cheese

1 stick celery, finely diced (70g)

35g California Walnuts, chopped

1 small red apple (150g)

2 tortilla wraps (125g)

  • Preheat the oven to 200oC, gas mark six.  Line two large baking trays with baking parchment.
  • For the clusters, mix together the Parmigiano Reggiano and walnuts.  Place eight large tablespoonfuls onto each tray and bake each for five minutes until golden.
  • Allow to cool before transferring to a cooling rack. Sprinkle with chives and pepper flakes.
  • Meanwhile, for the spinach bites, microwave the spinach for up to three minutes until just wilted, squeeze out the excess liquid and chop.
  • Mix the spinach with the cranberries, walnuts and cream cheese in a large bowl and season.
  • Brush one sheet of pastry with butter and lay another sheet on top, repeat with the remaining sheet.
  • Spread the spinach filling evenly over the pastry and roll up from the long edge into a long sausage shape.
  • Brush all over with butter and roll in the remaining finely chopped walnuts mixed with the rosemary.  Cut into 16 pieces and place on a large tray, bake for 15 minutes until golden.
  • For the Waldorf wraps, mix together the cream cheese, celery and walnuts. Grate the apple and squeeze out excess juice then stir into the mixture and season.
  • Spread over the two wraps and roll up. Cut the ends off and then cut each wrap into eight, secure with cocktail sticks if required.
  • Serve the trio of bites on one large serving platter or three separate smaller platters.

For the main

Great served warm with soup or cold leftover Christmas meats.

Sprout, Pepper & California Walnut Stir Fry


1 tbsp olive oil

1 onion, sliced (180g)

1 red pepper, sliced (180g)

500g Brussels sprouts, halved

100g California Walnuts

2 tbsp redcurrant jelly (50g)

  • Heat the oil in a large frying pan and fry the onion and pepper for up to five minutes. Add the sprouts and walnuts and continue to fry for five minutes.
  • Stir in the redcurrant jelly with two tbsp water until melted and season.

For the dessert

Individual Clementine & California Walnut Tiramisu


For the caramelised clementines

100g caster sugar

6 Clementines, peeled and each sliced into 3 (445g peeled weight)

25g California Walnuts

1 tbsp coffee granules (5g)

8 trifle sponges (175g)

200g mascarpone

200ml double cream

100g natural yogurt

100g caster sugar

75ml Marsala wine

100g California Walnuts, roughly chopped

  • For the caramelised clementines, place the sugar and 150ml water in a medium saucepan and heat gently until the sugar has dissolved.
  • Bring to the boil and simmer for up to five minutes until pale caramel in colour, remove from the heat and add 100 millimetres of boiling water.
  • Place the clementines in a shallow bowl with the walnuts and pour over the caramel sauce, set aside to cool.
  • Meanwhile, dissolve the coffee in 200ml boiling water, allow to cool before dipping in the trifle sponges, placing them in the base of eight small tumbler glasses or dishes.
  • Whisk the mascarpone, cream, yogurt and sugar in a large bowl until thickened, whisk in the Marsala and then stir in the walnuts, spoon over the sponge bases and chill.
  • Just before serving spoon over the clementine slices and juices.

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