Our 10 best almond recipes — theguardian.com

Toasted almonds bring great warmth and depth of flavour to this very pretty plate. One: A Cook and Her Cupboard by Florence Knight (Salt Yard) Serves 4 6 banana shallots 6 sprigs of thyme Extra virgin olive oil Salt 1 garlic clove A pinch of brown sugar 75g whole almonds 300g purple curly kale 1 tbsp butter 1 Preheat the oven to 180C/350F/gas mark 4. Peel the shallots, carefully removing the root, but leaving them whole. Wedge them into a medium pan with the thyme sprigs, 2 tbsp of olive oil and a pinch of salt. Cover and cook on a low flame for 30 minutes, until the shallots have softened and collapsed a bit, but have a little colour. Meanwhile, peel and crush the garlic.

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