1.   Coat chicken breasts with mayonnaise, and roll in toasted walnuts, coating well.

2.   Terrine of Roquefort and mascarpone is served with poached pears, toasted walnuts and a decorative fluff of mache.

3.   Toast the bread, then spread each slice with Anchovy Spread and scatter with the toasted walnuts.

4.   Toasted walnuts make a good addition.

5.   Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.