Nut and seed + Starters recipes (17)

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Ajo Blanco con Uvas

Recipe by: DAY-STAR

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This is a cold, garlicky Spanish soup - perfect in summer, especially if you can't make it to Spain. Fresh almonds, just out of their shells, are traditionally used. This version calls for ground almonds, as fresh almonds are hard to come by here.

Brandied chestnut and mushroom terrine

Recipe by: Brenda Houghton

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This luxurious dish can also be served as a meatless main course.

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Cheese and walnut soufflé tart

Recipe by: Maggie Pannell

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An elegant sliver of this tangy blue cheese tart is divine served as a mouth-watering first course.

Dukkah

Recipe by: rosichops

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A spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

Goat's cheese purses

Recipe by: Maggie Pannell

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These delicious packages of crispy filo enclosing warm, melted cheese are the perfect beginning to an elegant meal.

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Grapefruit salad shells

Recipe by: Maggie Pannell

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Served in the grapefruit shell, this refreshing, zingy fruit salad makes a great start to any meal. the tangy, fresh flavours will whet your appetite without filling you up.

Mesclun and Mango Salad with Ginger Carrot Dressing

Recipe by: JENNIFER HARMAN

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Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. This is such a simple salad to make - perfect on a hot day and when you want something refreshing. The dressing adds an Asian twist.

Muhammara

Recipe by: MRSHELLOKITTY

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An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey. Serve with pitta bread.

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Pear, chicory and Roquefort salad

Recipe by: Brenda Houghton

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A pale and pretty salad with a great balance of flavours.

Quinoa salad with dried fruit

Recipe by: Brenda Houghton

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High in protein and low in fat, quinoa grains absorb flavours to make a substantial salad.

Roasted Herbed Almonds

Recipe by: KINDERQUEEN

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These almonds are coated with garlic, rosemary, coarse salt and olive oil before roasting them. Delicious warm or cool, they pair well with olives and feta cheese. If you are using non-roasted almonds, increase the cooking time a little.

Spinach and Mango Salad

Recipe by: GILLIANMCLENNAN

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A toothsome salad that will impress dinner guests. It is also versatile - summer berries are a nice alternative.

Turkey empanadas

Recipe by: Norma MacMillan

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There are lots of different variations on these savoury Mexican pastries, which are similar to Cornish pasties. The filling here is a blend of lean turkey and vegetables, subtly flavoured with spices, nuts and dried fruit.

Vegetable crisps with peanut dip

Recipe by: Norma MacMillan

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Oven-baked crisps are not only healthier than those that are fried, their flavour is fresher and more concentrated too. Here, thin slices of beetroot and potato are baked in a hot oven to make dippers for a spicy South-east Asian mixture. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.

Vegetarian Pea Pâté

Recipe by: SABRINATEE

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This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.

Walnut mushroom pate

Recipe by: w

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I got this recipe from a winery at a tasting. It is so delicious on baguette with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

Watermelon and feta salad

Recipe by: Azmina Govindji

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A summery cheese salad, this has been devised with a nod towards the Mediterranean. The salty tang of creamy feta cheese is contrasted with bright pink and orange fruit, luscious and full of sweet flavour. A mix of salad leaves adds a slightly peppery taste, and toasted seeds give crunch.