Ingredients

500 ml best quality double cream

1 garlic bulb

1 tsp sea salt flakes

1 tbsp extra virgin olive oil

Method

1. Pour the cream into the butter churn and leave at room temperature for 2-3 hours.

2. Preheat the oven to 180C.⁠ Cut the top off the garlic bulb, place everything in a square of tinfoil, spoon over the olive oil, add a little sea salt, fold into a package and bake for 20 mins. Remove from oven and leave to cool completely.

3. Churn the butter. It will thicken, then look like scrambled eggs, then the churning will become very easy as the butter separates from the buttermilk. This will only take 5 minutes if you’ve left the cream out for 2-3 hours first.

4. Pour the buttermilk and butter through a sieve into a clean bowl. Sieve the buttermilk again and store in the fridge for another recipe.

5. Wash the butter in iced water, changing the water several times until the water remains clear. This will remove the remaining buttermilk and prevent the butter from spoiling.

6. Squeeze the roasted garlic cloves into the butter and crush. Add a teaspoon of sea salt and mix well.

7. If you have butter paddles, soak them in cold water and then bat the butter into a square. Cover with greaseproof paper and store in the fridge for up to 2 weeks. If you don’t have paddles, roll the butter into a sausage shape in greaseproof paper.