Pan-toasted almonds with a touch of chilli and sea salt

from Return of the Naked Chef
Jamie Oliver
The Naked Chef is back and we're all mad about the boy. The new book is full of great new recipes and fantastic colour and b &w pictures of Jamie walking, Jamie marketing, Jamie on his motor cycle, Jamie cooking, Jamie eating, Jamie fooling around with his mates. The food's there too and it's as great as he is. $55.00.

These must be the quickest things in the world to make. Believe me, there's nothing more scrumptious with any cold drink and good company than a plate of hot, toasted, tasty almonds. Try throwing them into salads too -- nothing better.

Serves 8

1/2 tablespoon olive oil
255 g / 9 oz shelled and peeled almonds
1-3 small dried red chillies
2 generous pinches of Maldon sea salt

Add the olive oil and almonds to a hot frying pan. Fry and kinda toast the almonds until golden brown, shaking the pan regularly to colour them evenly and accentuate their nutty flavour. Crumble in the chilli to taste and add the sea salt. Toss over and serve hot on a large plate. Bloomin' gorgeous.

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