Waldorf Salad

Ingredients: Method: 1 small cos lettuce, shredded 2 tablespoons French dressing 4 celery sticks, sliced diagonally 3 red apples, quartered & diced 80g Sunsol Walnuts, chopped 150ml mayonnaise 5 tablespoons natural yoghurt 1 extra red apple 1 tablespoon juice croutons & sultanas to garnish Divide the lettuce equally between 6 bowls. Splash the lettuce with French dressing. Combine the celery, diced apples and walnuts in a bowl. Add mayonnaise and yoghurt. Spoon mix into each bowl. Quarter the last apple and brush with lemon juice. Garnish each salad with apple and croutons and sultanas if desired.   Serves 6

Mocha Ice-cream

Ingredients: Method: 2 teaspoons of instant coffee 3 teaspoons hot water 1 tablespoon liqueur 300 ml thickened cream 15g dark chocolate, chopped 50g crushed nuts 50g Sunsol Walnuts, crushed 50g red glazed cherries 2 litres vanilla ice-cream   Dissolve coffee in the hot water. Add the liqueur. Whip the cream and fold into the coffee mixture. Add chocolate, fruits and nuts. Dice frozen ice-cream and add to mix. Quickly stir and return mix to the ice-cream container. Put the lid on the container and freeze until set. Makes 2 Litres

Sun Dried Tomato & Basil Pesto

Ingredients: Method: 180g fresh basil leaves 30g sun dried tomatoes 130 ml olive oil 60g parmesan cheese 70g pine nuts 60g Sunsol Walnuts 2 cloves garlic Blend basil, tomatoes, garlic, pine nuts and walnuts in a food processor. Add oil and re-blend. Mix in cheese with a spoon. Serve with pasta, chicken, eggs or toasted bread. Refrigerate any remaining pesto in an airtight container Serves 4 as a side dish

Banana & Walnut Cake

Ingredients: Method: 450g bananas, ripe and mashed 55g Sunsol Walnuts, chopped 100 ml sunflower oil 100g raisins 75g rolled oats 150g wholemeal flour 1/2 teaspoon vanilla essence pinch sea salt 1/2 teaspoon cinnamon Preheat oven to 190oc. Mix all ingredients together. Brush with cake tin with oil then spoon in the mixture. Bake for 50 minutes or until baked thoroughly. Cool for 15 minutes before turning onto a wire rack.

Walnut Dip

Ingredients: Method: 150 ml sour cream 2 tablespoons thick mayonnaise 1 tablespoon finely grated onion 2 tablespoons finely chopped parsley 25g Sunsol  Walnuts, finely chopped salt and pepper to taste Mix all ingredients well together and spoon into a small serving dish. Stand on a large plate and surround with carrot sticks, apple slices or fresh pineapple fingers.   Serves 4

Walnut Pie

Ingredients: Method: 2 sheets short crust pastry 200g Sunsol Walnuts, halved Filling 25g margarine, melted 175g castor sugar 225g golden syrup 3 eggs 1 teaspoon vanilla essence Lightly toast walnut halves and leave to one side. Grease a 25 cm pie plate. Lay pastry in pie plate. Sprinkle base with walnuts. Whisk the remaining ingredients and pour into pastry case over walnuts. Bake for 3/4 hour in moderate oven. Leave pie until lukewarm then cut into wedges and serve with cream. Serves 10