Spicy honey nuts

Preheat the oven to 210ºC, gas mark 7. Line a large baking tray with parchment; spread the nuts over it so they fit in 1 layer (use a second tray if necessary). Roast at the top of the oven for 8 minutes, shuffling the tray after 6 minutes, until toasted.

Meanwhile, put the butter in a small pan set over a low heat (so that it melts but doesn’t foam). Chop the rosemary as finely as possible and add two-thirds to the butter along with the black pepper, honey and paprika; remove from the heat. Pour in the toasted nuts. Mix thoroughly, then return the nuts to the lined baking tray, ensuring all the glaze is scraped from the pan.

Roast for 3-4 minutes more until golden and glossy, checking and shuffling halfway through. Remove before any nuts blacken. Sprinkle the salt and the remaining rosemary all over the nuts while they’re still warm, mix, then leave to cool completely, ensuring they’re spread out in 1 layer. Store in an airtight container at room temperature. They’ll last 3-4 weeks (if you let them).