Makes 1 large, or 2 small jars

50g blanched hazelnuts
300g salted roasted peanuts
80ml vegetable oil
225g milk chocolate, broken into pieces
40g icing sugar, sieved
½tsp vanilla extract

1 Preheat oven to 190°C, 170°C fan, gas mark 5. Spread the hazelnuts out on a baking tray and roast in the oven for 5-10 mins until golden brown. Set aside to cool.

2 Meanwhile, to make the peanut butter layer, place the peanuts in a food processor with 20ml of the vegetable oil, process until almost completely smooth apart from a few ‘crunchy bits’. Remove and set aside.

3 Melt the chocolate in a large heatproof bowl set over a pan of gently simmering water. Alternatively, microwave in 30 second bursts at full power until melted. Set aside to cool slightly.

4 Transfer the cooled hazelnuts to the food processor and process until finely chopped. Add the icing sugar and process again for 10 seconds. Add the melted chocolate, remaining oil and the vanilla extract and process until fully combined. Use a funnel or spoon into sterilised jars (see Britalian Tip) in alternate layers with the peanut butter. Allow to settle for 24 hours, then enjoy on warm toast. Heck! This salty, sweet, addictive combo – you won’t be able to resist eating it straight from the jar!

Britalian tip

See https://britaliankitchen.com/recipe-index-2/cherry-vanilla-jam/ for info on sterilisng jars