Delicious new recipes from California Walnuts for every meal!

Delicious new recipes from California Walnuts for every meal!


California Walnuts brings to you some delicious new recipes for every meal. There are some lovely breakfast options, such as the Mango, Walnut and Turmeric Smoothie Bowl, Walnut, Fig and Berry Chia Pot, California Walnut and Date Yoghurt Toast and the Spinach Ham and Walnut Cloud Eggs.

Lunch-wise, try the Walnut Falafel Buddha Bowl, Goats’ Cheese, Griddled Cherry and Gremolata Toasts and the Cauli-Rice and Egg Buddha Bowl.

And then for main meal ideas which are the perfect mid-week dinners during the winter months – the Pomegranate Glazed Chicken with Walnut Couscous, Plaice Goujons with a Walnut Crust (seen below) and the Souk Spiced Aubergines with Walnuts Pomegranate and Tahini Yoghurt, all below!

Plaice Goujons with a California Walnut Crust


Fish fingers like you’ve never seen them before… With a crunchy walnut and panko crumb and a hint of Dijon, these goujons will go down a treat. Serve on a platter to share with a good dollop of tartar sauce.

Preparation time: 45 mins

Serves: 4

You’ll need:

90g California walnuts, toasted

Small bunch of parsley

Zest of 1 lemon

40g panko bread crumbs

A pinch of salt and pepper

4 tbsp mayonnaise

2 tsp Dijon mustard

Half a tbsp water

300g plaice, skinned and cut into fingers

2 tbsp sunflower oil

Tartar sauce, to serve


  1. Preheat the oven to 180°C.
  1. Place the walnuts, parsley and lemon zest into a food processor and blitz to a fine crumb. Mix with the panko bread crumbs and salt and pepper, and place on a dinner plate.
  1. Mix together the mayonnaise and Dijon, then loosen with the water to form a good dipping consistency.
  1. Dip the plaice fingers into the mayonnaise mix and then roll in the bread crumbs to coat.
  1. Place on a flat baking tray lined with parchment and brush with a little sunflower oil. Drizzle the goujons with a little oil and place in the oven for 15- 20 minutes (or until cooked through and crispy on the outside).
  1. Serve with tartar sauce and a lemon wedge.

Pomegranate Glazed Chicken with California Walnut and Pomegranate Couscous


This sticky pomegranate and sumac glazed chicken, served with our nutty, herby, jewel-studded couscous, is a sure-fire winner at BBQs. Move over burgers and hot dogs!

Preparation time: 1 hour 20 mins

Serves: 2

You’ll need:

For the chicken:

1 large clove of garlic, minced

1 tbsp sumac

1 tbsp olive oil

A pinch of salt and pepper

4 chicken thighs, bone in and skin on

60ml pomegranate molasses

For the couscous:

160g couscous

30ml extra virgin olive oil

20ml lemon juice

10ml pomegranate molasses

Seeds from half a pomegranate

Small bunch of flat leaf parsley, roughly chopped

Small bunch of mint, roughly chopped

80g California walnuts, toasted and roughly chopped


  1. Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour.
  1. Once marinated, place the chicken thighs on a barbeque over medium hot coals.
  1. After 10 minutes brush the chicken with the pomegranate molasses – continue cooking until sticky and glazed on the outside and cooked right through on the inside. (If you’re unsure you can pierce the chicken with a skewer – if the juices are pink keep cooking the chicken until they run clear).
  1. Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and pomegranate molasses.
  1. Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.

Souk Spiced Aubergines with California Walnuts, Pomegranate and Tahini Yoghurt


Bringing together warming spices, the creamy nuttiness of California walnuts, and powerful flavour of tahini, this mouth-watering dish perfectly showcases the flavours of aubergine and pomegranate. Perfect for a side or veggie main.

Preparation time: 40 mins

Serves: 4

You’ll need:

2 tsp lightly toasted cumin seeds

1 tsp cinnamon

2 tsp ground coriander

1 tsp garlic granules

1 tsp paprika

1 tsp turmeric

3 aubergines, cut into wedges

Olive oil

A pinch of salt and pepper

6 tbsp yoghurt

2 tbsp tahini

A squeeze of lemon

2 tbsp pomegranate molasses

Seeds of half a pomegranate

60g California walnuts, toasted and roughly chopped

Small bunch flat leaf parsley, roughly chopped


  1. Preheat the oven to 200°
  2. Mix all the spices together and put to one side. Brush the sliced aubergine with olive oil, place on a baking tray and sprinkle over the spices. Season with salt and pepper.
  1. Place in the oven for 25-30 minutes, turning over halfway, until tinged golden brown around the edges.
  1. Mix the yoghurt with the tahini adding a squeeze of lemon, then dilute with a splash of water to create a good drizzling consistency.
  1. Drizzle the aubergines with the tahini yoghurt and pomegranate molasses. Sprinkle over the pomegranate seeds, chopped walnuts and flat leaf parsley to serve.

Spinach, Ham and California Walnut Sunshine Cloud Eggs


This beautiful breakfast brings a whole new meaning to ‘sunny side up’. Bursting with flavour, a source of protein and oh-so Instagram-worthy, nothing will brighten up your morning quite like these cute cloud eggs with a nutty twist.

Preparation time: 25 mins

Serves: 2

You’ll need:

100g spinach

4 eggs

1 slice smoked ham, roughly chopped

30g California walnuts, toasted and chopped

1 tbsp finely chopped chives


  1. Preheat the oven to 200°
  2. Wash the spinach, then wilt down in a saucepan (no need to add any extra water).
  3. Plunge the wilted spinach into cold water and drain through a colander. Squeeze out as much water as possible with your hands, scrunching the leaves up into a ball. Slice finely and put to one side.
  4. Separate the eggs, placing the yolks into a small bowl and the white into a large mixing bowl. Whisk the whites until you have stiff peaks, then fold in the spinach and ham.
  1. Line a baking tray with parchment and spoon the white mixture onto the tray to form four cloud shapes. Using a teaspoon make a small indentation in each, then carefully place one yolk into each cloud.
  2. Place into the oven and bake for 5-7 minutes, or until the white is tinged golden but the yolk is still runny.
  3. Sprinkle with walnuts and chives to serve.

Tropical Mango, California Walnut and Turmeric Smoothie Bowl

This tropical breakfast treat is sunshine in a bowl! Refreshing mango, creamy coconut milk, crunchy walnuts and fresh berries make for a fruity combo that’s almost too pretty to eat…

Preparation time: 10 mins

Serves: 1

You’ll need:

Flesh from half a mango (reserving a few slices to garnish)

1 small piece of fresh turmeric

Half a banana

200ml coconut milk

Squeeze of lime juice (plus a little zest to garnish)

8 California walnut halves

A handful of raspberries and blueberries

1 passion fruit

1 tbsp of coconut flakes


  1. Place the mango, turmeric, banana and coconut milk into a blender and blitz until smooth. Add lime juice to taste and blend again until combined.
  1. Pour the smoothie into a bowl and garnish with the reserved mango, berries, walnuts, passion fruit, lime zest and coconut flakes.

Goats’ Cheese, Griddled Cherry and Gremolata Toast

With the tang of goats’ cheese, the sweetness of cherries, and the smooth creaminess of California walnuts, get your gremolata on and upgrade your toast! Ideal for an easy starter, or a fancy lunch.

Preparation time: 15 mins

Serves: 4

You’ll need:

Small bunch flat leaf parsley, roughly chopped

Zest of 1 orange

1 small clove of garlic, minced

2 tbsp extra virgin olive oil

A pinch of salt and pepper

100g cherries, cut in half and destoned

8 slices of sourdough bread

120g soft goats’ cheese

60g California walnuts, toasted and roughly chopped


  1. To make the gremolata, mix together the parsley, orange zest, garlic and extra virgin olive oil, and season to taste.
  1. Heat a griddle pan until searing hot, then place the cherries in cut side down. Sear for 2 minutes.
  1. Lightly toast the bread until golden brown and spread each slice with the goats’ cheese. Top each toast with the cherries and gremolata and finish with a sprinkle of walnuts to serve.

California Walnut and Date Yoghurt Toast

Perfect for breakfast, lunch or dinner, this easy to prepare dish contains the natural sweetness of dates, peppery rocket, and that California nuttiness – toast just got gourmet!

Preparation time: 5 mins

Serves: 2

You’ll need:

4 tbsp Greek yoghurt

3 dates, roughly chopped

8 California walnut halves, roughly chopped

Half a clove of garlic, minced

1 tbsp walnut oil

A pinch of salt and pepper

2 large slices of bread, toasted

2 tbsp pomegranate seeds

A handful of rocket


  1. Stir the yoghurt and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil and stir to combine. Season to taste with salt and pepper.
  1. Top the toasted bread with the date mixture, then sprinkle with pomegranate seeds and rocket to serve.

California Walnut Falafel Buddha Bowl

This bowl of goodness will please any palate! Whip up this plant-based feast with nutty falafels, radishes, hummus and quinoa for a lunch time treat.

Preparation time: 30 mins

Serves: 2

You’ll need:

For the quick pickled radishes:

1 small red onion

6 radishes

1 lime

50ml rice vinegar

For the falafel:

1 400g tin of chick peas, drained

1 clove of garlic

1 tbsp ground cumin

80g California walnuts, toasted (plus a few extra halves to garnish)

Medium bunch of coriander (reserving a few leaves for garnish)

1 tbsp olive oil

1 pouch of pre-cooked quinoa

2 tsp olive oil

4 tbsp hummus

2 handfuls of green salad leaves

1 piece of flatbread, toasted


  1. To make the radish and onion pickle, peel and finely slice the red onion and thinly slice the radishes. Place into a small bowl.
  1. Zest and juice the lime and add to the bowl along with rice vinegar. Put to one side whilst you prepare the remaining ingredients.
  1. Place the chickpeas, garlic, cumin, walnuts and coriander into a food processor and blitz until the mixture comes together.
  1. Roll into 8 evenly sized balls and flatten each ball slightly. Add the olive oil to a non-stick frying pan over a medium heat and fry on both sides until golden brown.
  1. Heat the quinoa as per the packet instructions. Split between two large bowls and drizzle each with olive oil, stirring through to combine.
  1. Top each bowl with the falafel, hummus, pickled radish and salad leaves. Sprinkle each bowl with the reserved walnuts and remaining coriander leaves and serve with warm flatbread.

California Walnut, Fig and Berry Chia Pot

This creamy chia pudding combines the autumnal flavours of fig, walnuts and berries for a beautiful breakfast that will set you up for the day ahead. Prep the night before for a quick and easy brekkie option.

Prep time: 20 mins (plus 1 hour for chilling)

Serves: 1

You’ll need:

1 vanilla pod

25g California walnuts, toasted and chopped

3 tbsp chia seeds

2 tbsp Greek yoghurt

1 tbsp maple syrup

120ml milk (of your choice)

1 fresh fig

100g frozen mixed berries, defrosted

4 California walnut halves, toasted

2 cherries

A sprig of mint


  1. Split the vanilla pod in half with a sharp knife and scrape out the seeds, then mix together the vanilla seeds, chopped walnuts, chia seeds, yoghurt, maple syrup and milk. Leave aside for 15 minutes to allow the chia seeds to swell.
  1. Cut the fig in half. Spoon a layer of the chia seed mixture into the bottom of a jar, then place the fig halves in the jar, pressing the cut faces up against the edges of the glass.
  1. Spoon in the remaining chia mixture and place in the fridge for at least 1 hour or overnight.
  1. Place the berries into a small saucepan over a medium heat and add a splash of water to loosen the mixture.
  1. Heat through, breaking the berries down a little with the back of a spoon to form a jam-like consistency.
  1. Spoon the berries into the jar on top of the chia mixture. Decorate with the cherries, mint and walnut halves to serve.

Cauli-rice and California Walnut Crusted Egg Buddha Bowl

Looking for a low carb option? We’ve got you covered. With spicy cauli-rice, warming harissa tomatoes, a walnut encrusted egg and crispy kale, this buddha bowl is packed with nutrients – and flavour!

Preparation time: 45 mins

Serves: 2

You’ll need:

For the cauli-rice:

1 large cauliflower

1 tbsp olive oil

1 tsp turmeric

1 tsp cumin

A pinch of salt and pepper

1 x 210g tin of chickpeas

For the tomatoes:

2 tsp harissa

1 tbsp extra virgin olive oil

2 plum tomatoes

For the eggs:

1 tsp cumin seeds

1 tsp sesame seeds

1 tsp coriander seeds

50g California walnuts, roughly chopped

2 eggs

50g kale leaves

2 tsp olive oil


  1. Preheat the oven to 180°
  2. Prepare the cauliflower by removing the outer green leaves and discarding. Break into florets, place in a food processor and whizz in batches until coarse.
  3. Empty the cauli-rice into a mixing bowl, then add the olive oil, cumin, turmeric and salt and pepper and mix well.
  4. Mix the harissa with the extra virgin olive oil. Cut the tomatoes in half and toss in the harissa oil, then place into a small roasting dish.
  5. Next, toast the spices in a dry frying pan until fragrant. Place into a pestle and mortar with the walnuts and grind to medium/fine texture.
  6. Prepare the kale by removing any woody stems. Massage 2 tsp of olive oil into the leaves, making sure they all get an even coating, then sprinkle with 2 tsp of the walnut spice mixture.
  7. Tip the cauli-rice out onto two baking trays lined with parchment and roast in the oven for 12 minutes.
  1. Roast the tomatoes for 15 minutes.
  1. Lay the seasoned kale out on a flat tray lined with parchment and roast for 15-20 minutes.
  2. Boil the eggs for 5 minutes (or a little longer if you like the yolk to be cooked through).
  3. Mix the chickpeas into the cauli-rice and spoon into two large bowls, then top with the kale and roasted tomatoes.
  1. Peel the eggs and roll into the walnut spice mix, then place on top to serve.

Beetroot and California Walnut Cupcakes with Cream Cheese Frosting


These tasty treats are nutty, moist and oh so creamy! Try after dinner when you fancy a little something sweet, or pop one in your lunchbox to improve your day no end.

Preparation time: 25 mins

Serves: 12

You’ll need:  

12 cupcake cases 

For the cupcakes:

170g vacuum-packed cooked beetroot

2 eggs

140ml walnut oil

1 tsp vanilla essence

170g plain flour

1½ tsp baking powder

3 tbsp cocoa powder

Pinch of salt

70g soft brown sugar

100g golden caster sugar

3 tbsp chopped California walnuts

For the caramelised California walnuts:

60g white caster sugar

1 ½ tbsp liquid glucose

12 California walnut halves

For the frosting:

125g butter

125g cream cheese

Splash of milk

250g icing sugar


  1. Preheat the oven to 180°
  1. Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.
  1. Sift together the flour, baking powder, cocoa powder, salt, brown sugar and golden caster sugar into a large bowl.
  1. Mix the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the California walnuts into the batter.
  1. Line a 12-hole muffin tray with cupcake cases and divide the cake batter equally. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.
  1. Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.
  1. Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.
  1. To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.
  1. Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each cupcake. Top with a caramel-coated California walnut to serve.

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