• 200g peanuts
• 100g cashew nuts
• 1 large sprig of rosemary
• 1 tsp chilli flakes
• 3 cloves garlic, not peeled
• 1 tbsp cooking oil
• 2 pinches Cornish sea salt

1. Heat a heavy-based pan with the cooking oil on low heat,
2. add the garlic cloves (whole) and rosemary sprig (also whole – so you can pick it out at the end) and cook for 8 minutes, stirring occasionally.
3. Add the peanuts and chilli and cook for 2 minutes, stirring pretty much constantly so the nuts don’t burn.
4. Add the cashew nuts and salt, cook for a further 8 minutes, until the nuts are golden brown.
5. Pick out the rosemary and serve immediately, or let cool and
6. keep in a jar for later – but they are best served warm.

Perfectly paired with s Sharp's Doom Bar.