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.