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Stir in the almonds and raisins.
Fold in the almonds and the drained cherries.
Roll the mayonnaise-covered edges in the almonds.
Add the eggs, one at a time, beating together, then fold in the almonds, baking powder and flour.
Stir in the almonds, sultanas and pistachios, add the flour and baking powder, and mix to a soft dough.
Give the salad a toss, add more salt if need be, and stir in the almonds, poppy seeds and herbs.
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Whisk in the almond extract.
Mix in the almond and poppy seed paste and simmer.
Strain the cream, then whisk in the almond extract and crème fraîche.
He later explains that the bitter taste comes from the large amounts of cyanide naturally present in the almond.
4 Toss the warm noodles and tofu in the almond dressing and garnish with almonds, spring onions, mint leaves and chilli.
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