Chocolate-dipped walnuts

These are perfect after dinner, and can be made a week ahead. They rely on the best ingredients – freshly shelled walnuts, good dark chocolate and the best cocoa powder.

24 walnuts in the shell or 150g good quality shelled walnuts
200g good quality dark chocolate
60–70g good quality cocoa powder

Shell the walnuts if you've bought them in their shells. Break the chocolate into a heatproof bowl and place over a pan of simmering water until melted. Sift the cocoa powder on to a shallow tray and have another tray ready.

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Dip the walnuts into the melted chocolate a few at a time, then remove with a fork, tapping it on the side of the bowl to encourage the excess chocolate to run back into the bowl.

Now drop them into the cocoa, turning the walnuts with a clean fork and shaking the tray so they are well coated, then place on the clean tray. Repeat with the rest of the walnuts.

Store the coated nuts in an airtight container in a cool place and eat within a week.