Sweet pesto

    This may sound a little strange, but it is delicious and adds instant flavour and colour to any variety of dishes. Try serving it on our Best porridge (see here), or dribble a little on a sponge cake with some cream. You can experiment with different herbs, such as lemon thyme or tarragon.

    MAKES 600ML
    50g flaked almonds
    5 tbsp sunflower oil
    pinch of sea salt
    15g bunch of mint
    1 tbsp icing sugar, sifted
    Preheat the oven to 160°C/fan 140°C/gas mark 3.
    Spread the flaked almonds over a baking tray and place in the oven to toast for 15–20 minutes until golden brown, turning with a spatula after 10 minutes to ensure they brown evenly.
    Using a food processor or hand-held blender, blitz the almonds, oil and salt to form a nutty paste.
    Pick the mint leaves and add them with the icing sugar. Blitz again until smooth.
    This can be kept in an airtight container in the fridge for up to a week.