What is a Kentish cob

A.� A Kentish cob is a type of hazlenut, though larger and longer, and there are various types, all cultivated to be eaten green and fresh. The cob season tails off towards the end of October. It has been a disastrous year for cobs with some Kentish growers reporting a total failure of their crops. The cob season traditionally starts on St Phillbert's Day (August 22).

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Q. What are wet walnuts

A.� Wet walnuts are basically fresh from tree. They're not dripping, but distinctly damp outside and in. It gives them a creamy taste, as opposed to the dried nuts we usually find at Christmas. They vary quite distinctly from the usual type of walnuts bought in the run-up to Christmas. They are much more fragrant and pure in flavour than older nuts. And rather than use a complicated nut-cracker, wet walnuts can easily be opened.

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Q.� When are they in season

A.� Walnuts have two lives in any one year. Towards the end of June or the beginning of July they can be picked or pickled. At this time, they are a little larger than a 50-pence piece and the nut and shell have yet to form inside the soft outer casing. They are tested by inserting a knitting needle usually. This relatively lengthy procedure involves top, tailing and pricking them, before immersing them in brine until they turn a dark olive colour.

They are then drained and dried in the sun for three to four days until they start to shrivel, before being bottled in vinegar and spices.

Wet walnuts usually arrive at the end of the Kentish cob season. You can usually buy them at greengrocers rather than supermarkets, or they can picked as windfalls from the bottom of any walnut tree.

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Q.� How long will wet walnuts keep

A.� Once you've got your walnuts, remove the outer husk to reveal the damp walnut shell inside: the fresh nuts will keep for around two weeks. If you keep unopened walnuts, it's a good idea to cover them with a damp tea towel.

They accompany mature cheese extremely well.

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By Katharine MacColl