This bottle of elixir, glowing in the light of the early summer sun, is the fruit of the Autumn harvest and is a gift from our friends Frank and Jenny Palmer. It is also the fruit of their labour, over many an interesting winter evening, cracking nuts together. Such is the labour needed to create artisan products. Hard work can be admired for its own sake, but hard work that produces something as beautiful and delicious as this oil is to be celebrated. It also sits very well with my liking of unlabelled goods. The oil was produced by the artisan Huilerie des Roches at Airvault, in the Deux-Sevres – http://www.huileriedesroches.fr/category.php?id_category=5 . Cutting to the chase, it just tastes so good. I like to make a salad of endive, walnuts and Roquefort which is simply dressed with lemon and good walnut oil. Goat cheese and beetroot is a pairing that benefits from a walnut oil dressing. Nimbly skipping from oil to the nut itself, this is a very good summer dish from Elizabeth David’s “Mediterranean Food”. The great thing about nuts is that they are delicious in their own right needing no additions save for a good glass of port, sherry or wine. It is also not unusual for me to realise that I have eaten a good proportion of the nuts needed for the sauce in Poulet aux Noix whilst cooking the chicken fillets. As many a squirrel will confirm, you really can’t have enough nuts in reserve.