We’re nuts for almonds. Use them sliced, crushed or as almond meal in cakes, biscuits and slices – Saint Peter’s almond meringue with white peach caramel is a dream, as is the beautiful cardamom nut cake. For a showstopping vegetarian main, Ester’s roast cauliflower with almond sauce is hard to beat.
Buvette’s butterflied sand whiting with herb and almond butter
Honey and almond-milk blancmange with honey-roasted apricots
Curtis Stone’s strawberry and almond cheesecake
Self-saucing chocolate and almond milk pudding
Roasted cauliflower salad with yoghurt dressing and almonds
Rainbow trout with almonds, bacon and green beans
Saint Peter’s almond meringue with white peach caramel
Lemon curd and almond bread and butter pudding
Rocky road with almonds, goji berries and strawberries
Almond and hokey-pokey ice-cream sponge roll
Shane Delia: Autumn greens and beans, smoked almonds and garlic
Whole-wheat pasta with almonds, parsley and ricotta
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