All-natural nut butters are hardly a rare and elusive beast, but for someone with a compulsive need to recreate recipes at home, taking peanut butter for a spin was bound to happen sooner or later. “Recipe” is almost certainly a generous title for a process with only one ingredient and one step, but regardless, if you’re a peanut butter lover like me, this is genius and you’re absolutely required to try it. It’s rudely simple – put some unsalted roasted peanuts (or your preferred nut of choice) into the bowl of your food processor or blender, and let it rip until you have a velvety smooth and cloyingly creamy butter – this should take 3-5 minutes. You can leave as-is or add a little ground sea salt for an extra kick of flavour, or drizzle in a teaspoon of honey for a glossy finish and a subtle sweetness. Inspired by an excellent paprika and chilli peanut butter I have in my cupboard courtesy of Fix and Fogg, I’m keen to get fancy and experiment with some other interesting flavour combinations, maple/cinnamon/cashew, coconut/pecan, and vanilla/pistachio being at the top of the list.