Preheat oven to 170 ° C, and line a 27cm x 22 cm x 5cm tin with parchment paper. First up, to make the base, roast the peanuts on a baking tray for about seven minutes to crisp them up a little.

Leave them to cool before blitzing in a blender with the eggs, bicarbonate of soda and 100g caster sugar.

Press this mixture into the baking tray and bake till golden – about 15 minutes or so.

Next, in a heavy, high-sided saucepan, make the caramel by putting 200g caster sugar in the saucepan and pouring in two tbsp of water. Don’t stir and heat it until it’s bubbling steadily and has darkened to a golden colour, which can take up to 10 minutes.

Again, don’t stir but rather swirl the pan on occasion if you need to catch some bits of sugar that have not yet melted. Then, removing it from the heat, whisk in the cream, with caution as it can splutter and splatter.

Pour this mixture over the peanut base and chill for about an hour.

Finally, melt the chocolate and cocoa butter in a bowl over a saucepan of hot water and pour it over the caramel/peanut base. Leave to set before cutting into pieces to serve.