RECIPE OF THE WEEK

Rome-based food writer Rachel Roddy shares her easy recipe for a nutty treat, which offers a sweet, snappy snack with an energy boost.

Ingredients:

(Makes a piece roughly 20cm square)

250g whole almonds, pistachios, pine nuts or sesame seeds

Flavourless oil, for greasing 200g granulated sugar 100g honey

1/2 lemon

Method:

1. If the almonds have skins, plunge them in boiling water for a couple of minutes, drain them, then slip the skins off. If you are toasting your nuts, preheat the oven to 150C/130C fan/gas mark 2 and roast them for five minutes, or until they are very pale gold. If you like, chop the nuts roughly.

2. Lightly grease a heatproof work surface or line a baking tray with greaseproof paper. In a small heavy-based pan, melt the sugar and honey over a low heat, then increase the heat until it is boiling at the edges – but be careful, it must not burn.

3. Add the nuts or seeds and stir vigorously for another minute, then tip onto the prepared work surface or baking tray. Use a wet palette knife or metal spatula to press the mixture flat, then rub it with the cut side of a lemon.

4. Allow to cool. To serve, break into pieces. It keeps well in an airtight tin in a cool, dry place.

Two Kitchens by Rachel Roddy published in hardback by Headline Home, priced £25