Spicy Almond & Cherry Butter

Makes 350g (12.3oz)

Nut butters are easy to make and will store in the fridge for a week or so. Spread them on toast or cut up an apple and dip in for a healthy, immune boosting and relaxing snack!

• 200g (7oz) whole almonds, skin on

• 1 tbsp maple syrup

• 150g (5.3oz) fresh cherries, stoned and chopped

• Pinch chilli flakes

• Pinch salt

1 Preheat the oven to 190°C (170°C fan)/375°F/Gas 5. Spread the nuts out on a baking tray and roast for 5-10 minutes until they have darkened in colour and you can just smell them. Cool slightly.

2 Place the nuts in a food processor and blitz to a coarse paste.

This will take several minutes and you will need to keep scraping down the sides but eventually the oil will be released and you can see the paste forming. Stir in the remaining ingredients and it’s good to go! Store covered in the fridge for up to a week.