Cashew nut ideas, please

[Harters (John Hartley - a culinary patriot, cooking and eating in northwest England)]

@naf

The original Sichuan version uses peanut, but many recipes use cashew.

I think I originally bought them to cook Fuchsia Dunlop’s recipe for gong bao chicken (which is my favourite Sichuan dish). I’d gone to the shop to buy peanuts but they only had cashews.