Ingredients

Miso butter

  • 80g unsalted butter
  • 1 tsp white miso paste

Black garlic butter

  • 5 cloves black garlic (you could also use smoked garlic)
  • 80g softened unsalted butter

Chilli mustard butter

  • 1 red chilli
  • 1 tsp grain mustard
  • 80g softened unsalted butter

Method

Miso butter

  1. Soften the butter and mix through the white miso paste. Place onto some baking parchment and roll into a cylinder shape. Chill until set, use when required.

Black garlic butter

  1. Peel the garlic and roughly slice. Mix through the softened butter. Place onto some baking parchment and roll into a cylinder shape. Chill until set, use when required.

Chilli mustard butter

  1. De-seed the chilli and finely chop or mince, add a heaped teaspoon of grain mustard with the softened butter. Mix together. Place onto some baking parchment and roll into a cylinder shape. Chill until set, use when required.

 These butters also go great with vegetables.

Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 10 April 2017

You may also be interested in…

Recipe

Beef-and-tofu-noodle-salad

Beef & tofu noodle salad

A perfect supper for al fresco dining

Read more…

Recipe

Summer-fruit-galettes

Summer fruit galettes

Treat your sweet tooth with these colourful mini tarts

Read more…

Recipe

Beetroot & gin-cured salmon gravlax with pickled fennel & watercress salad

Get into the Scandi spirit with this delicious starter

Read more…

Recipe

Gooseberry, gin & ginger marmalade

Celebrate gin week – 10-17 June – with this cheeky preserve

Read more…

Recipe

Apricot & gin compote

Knock up this simple sweet treat in time for gin week – 10-17 June

Read more…

Recipe

Bacon, tomato & tamarind relish with avocado & fried egg on sourdough

Liven up lunchtime with this delicious way to celebrate British sandwich week – 8-14 May

Read more…

View the archive