Cobnuts are a variety of hazelnut, but usually rather longer than typical hazelnuts, traditionally grown in Kent often referred to as the garden of England. They are available from November, de-husked in their rich brown hard shells. They keep well in their shells for several months.
Once the shells are removed, which is not a difficult task if you have a good set of nutcrackers, they can be eaten as they are or roasted as in the recipe given below.
You will see in the picture that they are stunningly beautiful; notice their natural wood-grain pattern. They also have a fabulous texture and flavour and so are outstandingly good to eat especially when roasted. They are highly recommended.
Cobnuts can be bought online at Potash Farm – they sell nutcrackers too.
Roasted Cobnuts with Rosemary and Sea Salt Flakes
Makes enough to fill 1 large jar
200g shelled Kentish cobnuts
2 or 3 sprigs of fresh rosemary or you could use thyme if you would rather
A tsp of sea salt flakes
A little oil to grease a baking tray
Preheat the oven to 180c and grease a baking tray with the oil.
Scatter the nuts and rosemary (or thyme) sprigs on the baking tray and sprinkle them with the sea salt flakes.
Bake in the preheated oven for 8-10 minutes (keep an eye on them as they can burn easily) or until they are a deep rich brown – they will smell delicious.
Let them cool on the tray and then store them in an airtight jar for up to three weeks or in a suitable container in the freezer for up to three months.
They are best eaten at room temperature.
