Serves 8, as a snack
lemon juice 70ml (ie, from 2 lemons), plus the skin of 1 lemon shaved off in about 8 thin strips
unsalted butter 30g
blanched almonds 400g
sage leaves 5g, roughly chopped
rosemary leaves 5g, finely chopped
maple syrup 1 tsp
flaky sea salt
olive oil 2 tsp
sumac 1 tsp
urfa chilli flakes 1½ tsp
Heat the oven to 130C fan/gas mark 2. In a small saucepan, reduce the lemon juice on a high heat for 3 minutes until only 1½ tablespoons remain, then tip into a bowl.
