malt loaf or wholegrain bread, to serve (optional)
Heat oven to 190C/170C fan/gas 5.
Spread the almonds on
a baking tray and roast for 10 mins.
Remove and allow to cool.
Put into a food processor and whizz
for 12 mins, stopping every so often to
scrape the sides down, and finish with a drizzle of honey. Serve spread
over malt loaf or wholegrain bread.
Will keep in the fridge for up to 3 weeks.