Using plastic gloves we de-hulled them as and when ready, scrubbed off all the clinging bits, gave them a soak in mildly bleached water, rinsed them off.
You should have seen the state of the gloves and kitchen sink when we finished. Good job we were protected. Walnut hull stains take forever to come your skin so don't even touch them with your bare hands at all if you can help it.
The first batch are now fully dry and stored in an open weave onion bag:
They will stay in the conservatory for a week or two then should be fine to put into nets. I inspect them every day for any that turn mouldy - bad nuts can be fatal.
I have just updated the menu tab above, with the meals and meat costs (for both of us) for the last week. Hope some of you are reading it!