Whole blanched almonds have no skins, which makes them a brilliant ingredient for adding straight to stir-fries or rice pilafs – or blitzing into a puree for rich curry sauces. Finely chop the almonds and scatter over sweet bakes such macarons or choux buns.

Enjoy blanched almonds in these Indonesian peanut & lime leaf crackers, for a pre-dinner snack with a chilled beer.