Roasted peanut butter


Our peanut butter is legendary in certain parts of northwest London. Such is its popularity that we’re a little scared to part with this recipe in case our customers desert us. It is crazily simple: you just need to be brave enough to roast the nuts to a good golden colour and have a flair for balancing sweet with salt. Unlike jam, peanut butter is not boiled, so it must always be kept refrigerated and eaten within 6 weeks.


  • 500 g unsalted peanuts, with skin
  • 1 tsp sea salt
  • 175 ml groundnut oil
  • 1 tbsp clear honey
  • 1 tbsp demerara sugar


Preheat the oven to 180°C/fan 160°C/gas mark 4. Sterilize your jars and lids (see tip).

Place the peanuts in a large roasting tin and roast until golden (35–45 minutes), stirring if they start to brown unevenly. The skins will peel open to reveal a developing tan underneath. When the peanuts are deeply bronzed, as though just back from the Caribbean, they are ready.

Transfer the nuts, still in their skins, to a blender or food processor. Add the remaining ingredients and blitz until combined.

Scrape down the sides of the blender or bowl with a spatula and blend again. You need a textured but spreadable paste, so add more oil if it feels too stiff. Taste and add more salt or sugar as you prefer. Using a spatula, transfer the mixture to your sterilized jars. Seal tightly, then label and date.