Les Niçois Provence Herb Cashews 110g

There is a lovely contrast here between a cashew’s gentle sweetness and the savoury herbs clinging to it. The roasted nut gives a firm first crunch, then a softer, creamy richness as you chew. Rosemary brings its familiar resinous fragrance, thyme and oregano add warmth, and savory keeps the blend pointing firmly towards the apéritif table. Salt and white pepper sharpen the edges without changing the nut into something unrecognisable.

The coating is what makes these more interesting than a plain salted cashew. You get the herbs with the nut, so their fragrance arrives in the same bite as that mellow, rounded flavour. It is a good combination when you enjoy herbs but would rather have something to nibble than another slice of bread with a topping.

These cashews are particularly appealing beside food with a little acidity: a tomato, a fresh cheese, a sip of crisp white wine. That brightness lifts the richness of the nut and leaves you ready for the next bite. Keep a few for the salad, too. They make a very good final flourish.

• Fresh cheese and ripe tomatoes: Spoon a soft goat cheese onto a plate, add sliced tomatoes and a little olive oil, then scatter a few cashews around the edge. The tangy cheese and juicy tomato meet the rounded nuts beautifully; the herb coating supplies the seasoning that ties the plate together.
• A green salad with crunch: Roughly chop a handful and add them to green leaves, cucumber and a lemon vinaigrette just before serving. You get a more interesting bite than leaves alone, with the Provence herbs running through the dressing. Keep the chopping coarse so there are proper pieces of cashew to find.
• A glass before dinner: Try them with a dry white wine, a chilled rosé or sparkling water with lemon. Add olives and a few radishes, and you have a small apéritif with savoury, fresh and crunchy things to move between.

Herbes de Provence is a blend, and the pleasure lies in the way its plants work together. Thyme, rosemary, savory and oregano each have their own character, but together they bring the familiar fragrance of southern French cooking: the herbs you might reach for when a tomato sauce is simmering or vegetables are ready for the grill.

Here they take a smaller, more immediate form. Les Niçois puts that four-herb combination around a roasted cashew, giving you the same savoury direction without a pan to wash. It is a cheerful little change of setting for a familiar kitchen companion. A handful before dinner can whet your appetite; a few saved for the plate can bring the meal full circle.

Store at room temperature. Keep the packet closed between servings and follow the best-before date on the packaging.