Vegetable & California Walnut Ragu


  • 1 tablespoon oil
  • 400 g sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 1 red pepper, diced
  • 100 ml red wine
  • 50 g sun dried tomato paste
  • 250 g cherry tomatoes, halved
  • 400 g can chopped tomatoes
  • 100 g California Walnut Halves
  • 250 ml vegetable stock
  • 1 courgette, diced (170g)
  • 25 g basil, shredded
  • To serve: Cooked spaghetti and grated cheese


  1. Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for 5minutes.
  2. Add the wine and reduce by half. Stir in the remaining ingredients except courgette and basil and bring to the boil, cover and cook for 15 minutes.
  3. Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil.
  4. Serve with cooked spaghetti and grated cheese.

Spicy Cauliflower And Walnut Shawarmas


  • 50 g California Walnuts, roughly crushed
  • 250 g Cauliflower florets, broken into 2cm pieces
  • 2 tsp shawarma paste (can use harissa also)
  • 2 tablespoon olive oil
  • 1 shallot, roughly chopped
  • 50 g spring greens, finely chopped
  • 100 g tomatoes, diced
  • 20 g coriander, roughly chopped
  • 20 g tahini paste
  • 10 ml pomegranate molasses
  • 4 shawarma breads


  1. Preheat the oven to 200°C.
  2. Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil.
  3. Combine until the ingredients are covered with the paste.
  4. Bake for 20 minutes, remove and add the greens.
  5. Bake for another 10 minutes.
  6. Spread out the mixture onto warm breads.
  7. Garnish with tomatoes, coriander, pomegranate and tahini.

Paneer Bhurji with California Walnuts


  • 100 g onions, chopped
  • 100 g tomatoes, chopped
  • 150 g paneer, grated
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 green chillies, chopped
  • 6-7pods of garlic, finely chopped
  • ¼ teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon parsi sambhar masala
  • 1tablespoon butter
  • 10 g roasted walnuts, chopped
  • 2 tablespoons fresh coriander

Served with:

  • Thick toast & butter
  • Garnish with herbs and greens


  1. In a pan, heat oil and butter. Then sauté garlic and green chilli.
  2. Add the onions and brown them well. Add all the spices.
  3. Once the spices are cooked, add tomatoes and cook until they turn soft.
  4. Add coriander and stir well.
  5. Lastly add the grated paneer and walnuts and mix well.
  6. Once ready, add salt and garnish with desired herbs and greens.
  7. Plate on hot buttered toast or serve it on the side.

Khatti Meethi California Walnut Arhar Dal And Rice


  • ½ cup soaked Arhar dal (Yellow Pigeon Pea)
  • ½ tomato
  • 5 dried kokum
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 green chili, slit
  • ½ teaspoon ginger paste
  • Salt to taste
  • 1teaspoon jaggery
  • ½ cup California walnuts, chopped
  • 3 cups of water

For the Seasoning:

  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin
  • ¼ teaspoon fenugreek
  • 1 cinnamon stick
  • 2 dried red chilies
  • 5-10 curry leaves


  1. Wash the dal and put in a pressure cooker with all the other ingredients for the dal.
  2. Fill half the pressure cooker with water, close the lid and let it boil until three whistles. Turn off the heat.
  3. Wait till the air is released from the cooker and then open it.
  4. Take a blender stick or an old school dal grinder and mash the dal.
  5. In another pan, heat the oil and add all the spices under seasoning, fry until they turn aromatic then add curry leaves.
  6. Pour it over the hot dal and cook until the dal gets a little thick.
  7. Serve with steaming hot rice and a fresh salad!

California Walnut Mushroom Lasagna Rolls

For mushrooms

  • 227 g sliced white mushrooms
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 garlic clove, smashed
  • ¼ teaspoon salt
  • 1/8 teaspoon red pepper flakes

For lasagna

  • 8 lasagna noodles, cooked as package directs, drained
  • 738 g  jar marinara sauce
  • 450 g  container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 cup chopped California  walnuts, toasted (bake 8-10 minutes at 177°C)
  • 1 cup cooked mushrooms


  1. To prepare mushrooms, melt butter and oil in a large skillet, over medium heat, add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cook 10 -12 minutes, until mushrooms are softened and browned and set aside to cool.
  2.  Preheat oven to 177°C, add a spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
  3. In medium bowl, stir together ricotta, parmesan, egg and parsley and Scoop a gallon-sized plastic bag clip off corner of bag.
  4. Lay lasagna noodles out flat, and squeeze cheese mixture down center of each lasagna strip layer mushrooms over cheese and sprinkle walnuts over mushrooms.
  5. Carefully roll up noodles and place seam-side down in baking dish.
  6. Top with remaining sauce and bake for 35 minutes, until heated through.

Roasted turkey stuffed with walnuts and glazed fruit and honey


  • 1 turkey (about 6 kg), clean.
  • Salt and freshly ground pepper
  • 4 onions
  • 5 carrots
  • A bit of soft butter


  • 12 whole plums without a bone cut in half
  • 12 dried apricots cut in half
  • 60 g cup of currants
  • 60 ml of brandy
  • 60 g of unsalted butter
  • 2 apples without peeled skin
  • 2 large onions cut into pieces
  • 2 celery sticks cut into pieces
  • 100 g of blueberries
  • 200 g of California Walnuts
  • 4 slices of brioche bread of thick slices cut into cubes
  • 250 ml chicken broth
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon finely chopped fresh parsley
  • 3 large eggs
  • Coarse salt and freshly ground pepper


  • 375 g of flower honey
  • 125 g of unsalted butter
  • 2 chopped cloves of garlic
  • 2 teaspoons fresh chopped sage
  • Salt and freshly ground pepper


  1. The night before, place the prunes, apricots and currants in a medium bowl; add a trickle of brandy and cover with plastic wrap and marinate overnight.
  2. The next morning, wash and dry the turkey, season it inside and out and let it stand for an hour.
  3. Place a roast pan in the oven and preheat to 180°C.
  4.  For the filling of walnuts and fruit, melt the butter in a large skillet over moderate heat, Add the apples, onions and celery, cook them, stirring occasionally, until the onions are soft, and the celery is tender for about 10 minutes, and put them in a large bowl and reserve, add the bread cut into cubes and the broth.
  5. Heat 2 teaspoons of oil in a skillet over medium heat and toast the walnuts stirring constantly until golden brown, add the walnuts to the apple mixture and mix well.
  6. Then, add the macerated fruit, blueberries, ground cloves, cinnamon, ginger, cayenne, parsley and eggs, season it. Using 2 large spoons or your hands, mix the filling until it is blended well. Fill the cavities of the turkey with the walnut stuffing.
  7. Tie the turkey with kitchen rope and close cavities with toothpicks.
  8. Rub the turkey with the softened butter and season it with salt and pepper.
  9. Place the turkey on a baking dish, roughly chop the carrots and onions and place them with the turkey and bake at 180⁰C.
  10. Meanwhile, make the glaze: in a small saucepan over medium heat, put the butter with the garlic stirring occasionally until it melts and the garlic browned lightly, add the honey and sage, and season with salt and pepper until the honey is liquid and all is incorporated.
  11. After 1 hour of roasting, with the help of a kitchen brush, remove the turkey and paint it with the honey mixture, return it to the oven and repeat the operation every 20 minutes for an hour and a half.
  12. TIP: The turkey will be ready when you put a thermometer in the thickest part of the breast mark 80°C, and in the thickest part of the thigh, dial 80°C, if in the course of the baking the turkey began to brown in excess, cover it with aluminum foil to avoid burning,
    when the turkey is ready, let it rest covered with silver foil for half an hour,after this time, move the turkey to a dish and the sauce to a gravy boat, Serve it with vegetables.

Smoky California Walnut, Parsnip and Pear Soup


  • 500 g parsnip, roughly chopped
  • 1 tablespoon olive oil
  • 4 sprigs of thyme
  • Salt and pepper
  • 1 white onion, finely chopped
  • 1 tablespoon butter
  • 2 pears, peeled, cored and roughly chopped
  • 800 ml vegetable stock
  • 600 ml milk
  • 75 g California walnuts, ground in the food processor

For the smoky walnuts

  • 2 teaspoon maple syrup
  • 1 teaspoon smoked paprika
  • 2 teaspoon soy sauce
  • 50 g California walnuts
  • 1 tablespoon chopped chives and a drizzle of walnut oil to garnish


  1. Preheat the oven to 180°C. Place the parsnips onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme, season and toss everything together. Roast in the oven for 25-30 minutes until golden brown.
  2. Meanwhile, make the smoky California walnuts. Whisk together the maple syrup, paprika and soy sauce and drizzle over the 50 g of California walnuts, tossing to coat. Place onto a small baking tray and roast in the oven for 8-10 minutes. Leave to cool before chopping roughly.
  3. Next, place the onion and butter into a large saucepan over a medium heat and sauté until soft and translucent. Add the pear and continue cooking for a further 8-10 minutes.
  4. Add the parsnip and vegetable stock to the saucepan and continue cooking for a further 15 minutes with the lid on. Add the milk and blitz until smooth and silky. Stir in the ground California walnuts and adjust the seasoning to taste.
  5. Ladle the soup into bowls, then sprinkle with the smoky California walnuts and chopped chives, adding a final drizzle of walnut oil to serve.

Chicken In California Walnuts Sauce with Saute Red Rice, and Bimi


  • 800g skinless chicken cut into pieces
  • 1 large onion
  • 6 garlic cloves
  • 1 glass of Montilla wine
  • 4 strands of saffron
  • 250 ml chicken broth
  • 2 bay leaves
  • 2 fresh chilies
  • 40 ml extra virgin olive oil
  • 60 g of California walnuts
  • A pinch of salt
  • Black pepper
  • 200 g of bimi
  • 200 g of red rice


  1. Boil the red rice in salted water for 40 minutes. Then, remove and drain.
  2. Wash the bimi and cut each piece into 2. Boil in salted water for 2 minutes, remove and drain.
  3. Season the chicken pieces and brown in a pan with 2 tablespoons of olive oil. Take out and set aside.
  4. Peel and chop the garlic and onion. Cut the chili into thin slices.
  5. Crush the Walnuts until they turn into fine powder.
  6. In the same casserole, saute the onion and chopped garlic over medium heat for 5 minutes, add the saffron, stir and add the golden chicken pieces.
  7.  Add the wine, chicken broth and bay leaves, and simmer for 30 minutes. Add the slices of chili and Walnuts powder. Mix well and cook for 45 more minutes. Let stand 15 minutes before serving.
  8. Saute the red rice with the bimi in a very hot pan with olive oil, season and serve with the hot chicken stew.

California Walnut Tawa Masala with Chicken and Lachha Paratha


  • 500 gm boneless chicken
  • 2 tablespoon oil
  • 1 teaspoon caraway seed powder
  • ½ teaspoon chopped garlic
  • ½ cup chopped onion
  • ½ teaspoon green chilli
  • 1 teaspoon red chilli powder
  • Salt to taste
  • ½ cup tomato puree
  • 1 red/green bell pepper cut into thin strips
  • 1 teaspoon garam masala
  • ½ tablespoon chopped coriander leaves
  • ½ cup chopped California walnuts

For laccha paratha

  • 2 cups wheat flour/all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon oil + as required for roasting
  • Water as required


For California Walnut Tawa Masala with Chicken

  1. Heat oil in a pan, add caraway seeds and garlic and sauté till fragrant. Add onions and sauté till they are browned.
  2. Add green chillies, red chilli powder and salt, mix well. Add tomato puree and sauté till oil surfaces.
  3. Add shredded chicken, capsicum, chopped California walnuts, garam masala powder and half the coriander leaves, adjust salt, and mix everything well.
  4. Cook well and garnish with remaining coriander leaves and chopped California walnuts.

For Lachha Paratha

  1. Combine all dry ingredients for the dough. Add oil and water in parts to form a smooth dough.
  2. Take a medium sized ball and roll it into a 6 inch disc on a dusted rolling board.
  3. From the edges start to fold and pleat the paratha till the end.
  4. Roll the pleated edges tightly and join the edges.
  5. Lightly dust the flour and roll it into round paratha.
  6. Heat a pan and place the paratha on it. Add oil on either sides and let it roast until it turns golden brown.
  7. Serve with California walnut tawa masala with chicken.

California Walnut Gosht



  1. Heat oil in a pressure cooker. Add onions and cook until golden.
  2. Once the onion is nice and brown, add ginger garlic paste and sauté for a min or so.
  3. Add tomatoes and green chillies. Cook this till tomatoes turn mushy.
  4. Add all the spice powder and along with salt and chopped walnuts. Mix well with the masala. The masala should be thick and almost like a paste.
  5. Now add mutton and toss well with the masala.
  6. Keep tossing till the masala coats the mutton pieces well and gets a little dark brown in colour.
  7. Now add one cup of water. Cover and pressure cook for 4 whistles, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself.
  8. While the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Transfer it to a blender and blend it into a fine puree.
  9. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top.
  10. Garnish with whole walnuts. Add coriander leaves and turn off the heat.
  11. Serve with rice or anything you like!