Credit: Stephen Jackson
Spiced Muscovado Nuts
Ingredients:
500g mixed unsalted nuts (pecans, cashews, almonds, walnuts etc.)
1 tbsp rosemary leaves, very finely chopped
1 tsp freshly-ground black pepper
1-2 tsps ground Cayenne pepper (according to your tolerance)
4 tsps unrefined dark muscovado sugar
2 tsps sea salt flakes
2 tbsps butter or ghee
Method:
Gently melt the butter or ghee over medium heat
Put the nuts into a suitable mixing bowl.
Remove the butter and pour into the nuts
Stir in the rosemary, cayenne, sugar, salt and pepper
Mix the whole lot thoroughly and set aside until required.
Store in an airtight container.
Cheese & Marmite Twists
Ingredients:
2 x 320g sheets ready-rolled puff pastry
2 tbsps Marmite (or Truffle Marmite, if you’re fancy)
250g grated cheese (up to you entirely, but I used Cheddar and Red Leicester)
Freshly-ground black pepper
Method:
Gently warm the Marmite in the microwave, or by sitting the jar in hot water for a while.
Prepare a couple of baking sheets lined with parchment paper.
Unroll your puff pastry, and set one out, long-side facing you.
Carefully spread Marmite all over the sheet of pastry, right to the edges
Sprinkle the cheese all over the pastry, again going right to the edges.
Carefully lay the second sheet of pastry over the top, and press down firmly all over, almost crimping the edges together.
Using a knife or, ideally, a pizza roller, cut strips away from you about 2cm in width
Carefully twist each strip a few times to form a neat twist, and lay on the lined backing sheets.
Chill in the fridge for a couple of hours
When you’re ready to bake, heat the oven to 200°C
Bake the twists until crisp and golden (about 15 minutes)
Serve warm or store in an airtight container until required
