Walnuts are considered one of the most healthy nuts out there. Which are walnuts health benefits? Eating walnuts is good for your heart health since according to dr. Joe Vinson who carried out a recent study on nuts, compared to other nuts, walnuts contain the best combination of antioxidants.

Why Are Walnuts So Healthy? 

One handful of walnuts contains twice as much antioxidants as an equivalent quantity of any other nuts. Health benefits of walnuts have been confirmed by many studies made in the past! Dr. Joe Vinson analyzed and compared different types of nuts: walnuts, almonds, pistachios, hazelnuts, brazil nuts, cashews, macadamia nuts and peanuts. Out of all nuts walnuts had maximum value of antioxidants. He also discovered that the antioxidants found in walnuts are much more efficient than those contained in other nuts.

Walnuts are indeed very healthy

They are a great source of omega 3 fat and thus very beneficial to your health! Walnuts Are More Than Just Antioxidants In addition to containing antioxidants that walnuts are most famous for, they also contain lots of unsaturated fats. Alpha linolenic fatty acid (ALA), which ranks amongst the best omega 3 fatty acids can be found in this nut in large portions.
Consuming this type of fat should help with your weight loss and should help alleviate stress. In addition to antioxidants and the good fats walnuts contain they are also a good source of vitamins, minerals and fiber. Eating nuts in general is associated with decreased risk of developing many of today’s diseases and other health problems.

Walnuts nutrition facts – per 100g / 3.5oz 

Fat: 65g / 2.3oz 

Carbohydrates: 14g / 0.5oz 

Fiber: 7g / 0.25oz 

Protein: 15g / 0.5oz

Ingredients

-2 beef sirloin steaks, 200–250g each
-Olive oil, for frying
-2 carrots, trimmed and peeled
-6 radishes, trimmed and finely sliced
-200g cherry tomatoes, sliced in half
-Bunch of mint, leaves only, shredded
-1 small banana shallot, peeled and finely sliced
-3 spring onions, trimmed and shredded
-½ large cucumber, trimmed, peeled, deseeded and sliced
-2 baby gem lettuces, shredded
-Sea salt and freshly ground black pepper
-4 tbsp skinned peanuts, to garnish

For the Thai-style dressing
-1 garlic clove, peeled and roughly chopped
-1 red chilli, deseeded and chopped
-2 tsp grated palm sugar or palm sugar paste (if unavailable, use golden caster sugar)
-2–3 tbsp fish sauce, or to taste
-Juice of 1–2 limes

Directions

1-Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2-3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.

2-To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed,and set aside.

3-Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4-6 tablespoons of the dressing and mix well to combine.

4-Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.
By Gordon Ramsay

Ingredients

-2 large shallots or 1 onion, peeled and chopped
-2 tbsp olive oil
-40g butter
-1 large thyme sprig, leaves only
-4 tbsp Noilly Prat or dry vermouth
-2 tsp Pernod (optional)
-4 tbsp plain flour
-250ml fish, chicken or vegetable stock (a stock cube is fine)
-200 ml milk
-4 tbsp double cream
-3 tbsp chopped fresh parsley
-180g skinless salmon fillets
-250g skinless cod or haddock fillets
-200g queen scallops
-150g king prawns
-1 tbsp fresh lemon juice
-Sea salt and freshly ground black pepper

For the Mashed Potato Topping :
-750g Desirée potatoes, peeled
-75g butter, cubed
-50ml hot milk
-2 large egg yolks
-75g medium Cheddar cheese, grated

Directions

1-Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

2-Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

3-Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.

4-Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

5-Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.

6-Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.

Ingredients

-Bacon, onions, lemon and trimmings from the roast turkey
-3 rosemary sprigs

-3 tomatoes, chopped

-1 litre good-quality dry cider

-600ml good-quality chicken stock

-2 tbsp walnut pieces, toasted

-Sea salt and freshly ground black pepper

Directions

1-Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.


2-Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

3-Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

4-Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.


5-Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.By Gordon Ramsay

Ingredients

-50g softened butter, plus extra to grease
-2–3 tbsp apricot jam
-6 pains au chocolat, cut into slices 1cm thick
-1–2 tbsp ground cinnamon
-4 tbsp demerara sugar
-35g golden raisins
-500ml whole milk
-120ml double cream
-6 eggs
-2 vanilla pods, seeds scraped out

Directions

1-Preheat the oven to 180°C/Gas 4. Lightly butter an 18 x 23cm baking dish.

2-Heat the jam in a pan over a low heat for a couple of minutes until melted. Remove and set aside.

3-Butter the slices of pain au chocolat on one side, place them in a large bowl and set aside. Now sprinkle about 2 teaspoons of the cinnamon into the buttered serving dish along with 2 tablespoons of the sugar and all the raisins. Pour over most of the melted jam, reserving a small amount for glazing at the end.

 
4-Whisk together the milk, cream, eggs, vanilla seeds and 1 teaspoon of the cinnamon and pour half of this mixture all over the bread. When it has soaked in slightly, arrange the bread in the serving dish so the pieces are overlapping. Continue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon.

5-Place in the preheated oven and bake for 35–40 minutes until golden.

6-To serve, brush the pudding with the reserved melted jam and serve immediately.
By Chef Gordon Ramsay

Ingredients

-Olive oil, for frying
-2 sea bream fillets, about 150g each

For the tomato and herb salsa :
-Olive oil
-200g cherry tomatoes
-60g pitted black olives (Kalamata if possible), drained
-Small bunch of coriander
-Small bunch of basil
-1 lemon
-Sea salt and freshly ground black pepper

Directions

1-First make the salsa. Place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the tomatoes in half and add to the oil. Add the olives, season with salt and pepper and stir over a low heat for 1–2 minutes. Set aside.

2-Hold the coriander and basil stalks together and slice down with a sharp knife to shave off the leaves. Discard the stalks, then gently roll the coriander and basil leaves into a ball and chop. Keeping a little back for garnish, add the coriander and basil to the salsa and stir to combine.

 
3-Roll the lemon on a chopping board to soften it and release the juices, then cut in half. Add the juice of one half to the pan, stir and set the salsa aside to allow the flavours to infuse.

4-To cook the bream, heat a heavy-based frying pan over a high heat. Meanwhile, slash the skin of the fillets in 2 or 3 places. Add a dash of oil to the pan and, when really hot, add the bream fillets skin side down. Season and cook for 2–3 minutes until the fish is dark golden and the skin is crisp. (The flesh should be opaque two-thirds of the way up the fillet.)

 
5-Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through.

6-To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with the reserved coriander and basil.
By Chef Gordon Ramsay

Ingredients

For the gazpacho :
-1 cucumber, peeled and chopped
-1 red pepper, deseeded and chopped
-1 green pepper, deseeded and chopped
-1kg ripe plum tomatoes, cored and chopped
-2 garlic cloves, peeled and crushed
-2 spring onions, trimmed and finely chopped
-75g stale crusty white bread, chopped
-2–2½ tbsp sherry vinegar, or to taste

For the toasts (optional) :
-8 thin slices of country-style white bread
-Olive oil, for brushing

Directions

1-Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.

2-Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.

 
3-Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.

4-To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.