There’s nothing more Kentish than a cobnut.

High in calcium and Vitamin A, cobnuts were favoured by the Victorians who enjoyed them after dinner as an accompaniment to vintage port.

The official cobnut season starts on Monday, August 22 – also St Philibert’s Day – with pickers or “nutters” gathering the nuts, for us Kentish folk to lap up.

A type of hazelnut, six cobnuts provide the equivalent iron and protein as half a lb of red meat.

During the season, which lasts into September, the cobnuts get sweeter as the starch inside turns to sugar.

If you don’t have the vintage port to hand, you could eat them in a more up to date way, in a granola bar.

Alexander Hunt of six-acre Potash Farm in St Mary’s Platt, who is also chairman of the Kentish Cobnut Association, has teamed up with local Kent producers Bonnie Shortie to combine cobnuts into a granola bar, the Kentish Cobnut and Apricot Granola Bar.

The combination of cobnuts, apricot, oats and seeds is low in sugar.

Four bars cost £4.50. For more details visit kentishcobnuts.com