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Home   Seasonal Produce   Whole Walnuts in Shell from Somerset
Braised Tofu, Flamingo Peas, Kale & Walnut Curry Braised Tofu, Flamingo Peas, Kale & Walnut Curry
Rye and Walnut Sourdough Granola Rye and Walnut Sourdough Granola
Whole Walnuts in Shell from Somerset
Whole Walnuts in Shell from Somerset
Whole Walnuts in Shell from Somerset
Whole Walnuts in Shell from Somerset
Whole Walnuts in Shell from Somerset
Whole Walnuts in Shell from Somerset
Whole Walnuts in Shell from Somerset
Whole Walnuts in Shell from Somerset

Whole Walnuts in Shell from Somerset

Free UK delivery on all orders over £40

Enjoy the last of the autumn walnuts!

We’re excited to have some of the 2025 harvest from Glastonbury Nut Farm – a young, mission-led farm working to re-establish nuts as a serious part of British food and farming.

These dried 2025 season walnuts are best eaten by the end of March.

Glastonbury Nut Farm is part of a growing movement championing perennial protein: long-term crops that nourish people while restoring soils, supporting wildlife and building more resilient farming systems. Through agroforestry, walnut trees grow as part of a diverse picture of crops, habitats, water and people.

Their walnuts are unsprayed (currently in organic conversion), harvested by hand, dried naturally and carefully sorted in small batches.

  • How to use

    Crack and remove shell, eat!

    Store in a cool, dry place. Occasional nuts may develop a bloom on the surface of the shell but this doesn't affect the eating quality.

    More about the nuts

    Product of Somerset
    Suitable for vegans and vegetarians
    100% natural
    Gluten-free
    Recyclable paper packaging

  • Ingredients

    Walnuts (Nuts) (100%)

    Allergy information

    For allergens see ingredients in bold

    Please note the walnuts are packed where grown and only handled by Hodmedod ready bagged in our parcel dispatch area

    Warning

    Children can choke on nuts

  • Typical values Per 100g (shelled)
    Energy 2,878kJ (698kcal)
    Fat 68.5g
    of which saturates 7.5g
    Carbohydrate 3.3g
    of which sugars 2.6g
    Fibre 4.7g
    Protein 14.7g
    Salt <0.1g

Category: New , Nuts , Seasonal , Snack , Walnuts

Braised Tofu, Flamingo Peas, Kale & Walnut Curry Braised Tofu, Flamingo Peas, Kale & Walnut Curry
Rye and Walnut Sourdough Granola Rye and Walnut Sourdough Granola

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Recipes using Whole Walnuts in Shell from Somerset

Braised Tofu, Flamingo Peas, Kale & Walnut Curry
View Full Recipe
Braised Tofu, Flamingo Peas, Kale & Walnut Curry
Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Serves 3 to 4

Ingredients

  • 1 Block of firm tofu
  • 1 Onion
  • 4 Garlic cloves
  • 220g Plain Yoghurt
  • 30g Walnuts
  • 1 tsp Cumin Seeds
  • 1 tsp Black Mustard Seeds
  • 2 tbsp Jamie Oliver's Madras Curry Paste (or use powder, or your own blend)
  • ¼ tsp Ground Turmeric
  • 1 tsp Unrefined Sugar
  • 1 Large handful cooked Greens, pre-steamed kale in this case
  • 100g cooked Whole Flamingo Peas
  • 1 Lime, juiced
  • Salt and Pepper, to taste
  • Rapeseed Oil

Method

  1. Cut the tofu into 3cm cubes and shallow fry in hot oil for five mins (turning regularly until all sides are golden brown). Set the tofu aside on a plate, leave the oil in the pan.
  2. Finely slice the onion and garlic, season and fry in the oil for 15 mins until translucent and browning.
  3. As the onion cooks, blend the yoghurt, lime juice, walnuts and a little salt until completely smooth.
  4. Heat a tablespoon of oil in a small pan add the cumin and mustard seeds, and fry until the mustard seeds start to pop. Take off the heat and put to one side.
  5. Return the tofu to the onion pan stir in the curry paste and turmeric, and fry for 30 seconds.
  6. Pour in the yoghurt mixture, 250ml water and the sugar if using, cook for 5 mins at a medium heat. The sauce will start to thicken and coat the tofu.
  7. Add the peas and steamed kale - continue to heat for 5 mins or so.
  8. Pour the mustard and cumin oil all over the top and serve.
  9. We rubbed more of the Madras paste on some pink fir apple potatoes, roasted them and served as a side, but this dish would equally go well with a flat bread or a cooked grain like rice, emmer or pearled barley - or just eat it on it's own.
Rye and Walnut Sourdough Granola
View Full Recipe
Rye and Walnut Sourdough Granola
Can there be a better way to start the day than with this wonderful Rye and Walnut Sourdough Granola? Closely related to wheat and barley, rye is highly nutritious and has a deep, distinctive flavour that works perfectly with walnuts. This is a great recipe for sourdough bakers looking to use up starter discard. 

This recipe is from Isabella Palmer, journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.

Note: if you’re using discard from our Wakeyns Sourdough Starter, add a splash of water to it to create a starter the thickness of double cream.

Makes 1 Large Jar

Ingredients

  • 235g Rye Flakes
  • 60g Muscovado Sugar
  • 100g Sourdough Starter Discard
  • 100g Chopped Walnuts
  • 30g Coconut Oil
  • 20g Olive Oil
  • 5g Salt
  • 1tbsp Mixed Spice

Method

  1. Preheat the oven to 170C / gas mark 3. Melt the oils together in a small saucepan, then combine all ingredients. Line a shallow baking tray (about 24cm x 34cm) with greaseproof paper, then tightly flatten out the mixture across it. You want it thin but packed, with no gaps, for even baking.
  2. Bake for an hour, and DO NOT STIR. This is how we achieve proper clusters, and why we are baking it at a low temperature. Instead, turn the baking sheet around every 20 mins or so to prevent one end from catching more than another. Keep an eye on it: your oven may run higher, or the mixture may be thinner on a different sized baking tray. Equally, you do not want to underbake and miss out on that crunch.
  3. Once the granola is evenly browned, remove the tray from the oven and allow it to cool — it will harden as it does, and become crispy. Once fully cooled, the mix will resemble a giant granola bar: snap it into clusters and store it in an airtight jar for happy breakfasts (and aimless munching) galore.
View all recipes
  • Braised Tofu, Flamingo Peas, Kale & Walnut Curry

    Braised Tofu, Flamingo Peas, Kale & Walnut Curry

    View Full Recipe
    Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

    Serves 3 to 4

    Ingredients

    • 1 Block of firm tofu
    • 1 Onion
    • 4 Garlic cloves
    • 220g Plain Yoghurt
    • 30g Walnuts
    • 1 tsp Cumin Seeds
    • 1 tsp Black Mustard Seeds
    • 2 tbsp Jamie Oliver's Madras Curry Paste (or use powder, or your own blend)
    • ¼ tsp Ground Turmeric
    • 1 tsp Unrefined Sugar
    • 1 Large handful cooked Greens, pre-steamed kale in this case
    • 100g cooked Whole Flamingo Peas
    • 1 Lime, juiced
    • Salt and Pepper, to taste
    • Rapeseed Oil

    Method

    1. Cut the tofu into 3cm cubes and shallow fry in hot oil for five mins (turning regularly until all sides are golden brown). Set the tofu aside on a plate, leave the oil in the pan.
    2. Finely slice the onion and garlic, season and fry in the oil for 15 mins until translucent and browning.
    3. As the onion cooks, blend the yoghurt, lime juice, walnuts and a little salt until completely smooth.
    4. Heat a tablespoon of oil in a small pan add the cumin and mustard seeds, and fry until the mustard seeds start to pop. Take off the heat and put to one side.
    5. Return the tofu to the onion pan stir in the curry paste and turmeric, and fry for 30 seconds.
    6. Pour in the yoghurt mixture, 250ml water and the sugar if using, cook for 5 mins at a medium heat. The sauce will start to thicken and coat the tofu.
    7. Add the peas and steamed kale - continue to heat for 5 mins or so.
    8. Pour the mustard and cumin oil all over the top and serve.
    9. We rubbed more of the Madras paste on some pink fir apple potatoes, roasted them and served as a side, but this dish would equally go well with a flat bread or a cooked grain like rice, emmer or pearled barley - or just eat it on it's own.
  • Rye and Walnut Sourdough Granola

    Rye and Walnut Sourdough Granola

    View Full Recipe
    Can there be a better way to start the day than with this wonderful Rye and Walnut Sourdough Granola? Closely related to wheat and barley, rye is highly nutritious and has a deep, distinctive flavour that works perfectly with walnuts. This is a great recipe for sourdough bakers looking to use up starter discard. 

    This recipe is from Isabella Palmer, journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.

    Note: if you’re using discard from our Wakeyns Sourdough Starter, add a splash of water to it to create a starter the thickness of double cream.

    Makes 1 Large Jar

    Ingredients

    • 235g Rye Flakes
    • 60g Muscovado Sugar
    • 100g Sourdough Starter Discard
    • 100g Chopped Walnuts
    • 30g Coconut Oil
    • 20g Olive Oil
    • 5g Salt
    • 1tbsp Mixed Spice

    Method

    1. Preheat the oven to 170C / gas mark 3. Melt the oils together in a small saucepan, then combine all ingredients. Line a shallow baking tray (about 24cm x 34cm) with greaseproof paper, then tightly flatten out the mixture across it. You want it thin but packed, with no gaps, for even baking.
    2. Bake for an hour, and DO NOT STIR. This is how we achieve proper clusters, and why we are baking it at a low temperature. Instead, turn the baking sheet around every 20 mins or so to prevent one end from catching more than another. Keep an eye on it: your oven may run higher, or the mixture may be thinner on a different sized baking tray. Equally, you do not want to underbake and miss out on that crunch.
    3. Once the granola is evenly browned, remove the tray from the oven and allow it to cool — it will harden as it does, and become crispy. Once fully cooled, the mix will resemble a giant granola bar: snap it into clusters and store it in an airtight jar for happy breakfasts (and aimless munching) galore.
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