Nut butter

• 1 handful of hazelnuts
• 1 handful of pine nuts
• 1 handful of almonds
• 250g (feral) cow butter
• Salt to taste

Roast and smoke the nuts in the Big Green Egg. Alternatively, buy smoked almonds, roasted hazelnuts and pine nuts. Grind the nuts by hand (put them in a ziplock bag, cover with an old Tshirt (or any other textile available) and pound them with knife handles/hammers/chopping boards or any other heavy, blunt object. Add nuts and salt to the butter (which should be at room temperature). Mix well. Store in an airtight container until serving. Serve with a good, seedy sourdough, (wild) rye bread or other heirloom grain crackers.

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This recipe is part of 🍴Food Futures > Tasting Tomorrow