Celery and Tamarind Marmalade

• 100 g (4 oz) unsalted butter
• 450 g (1

Tamarind, a popular ingredient in Indian cooking, is the sour-tasting pulp of a tropical tree. It is dried and then pressed into blocks, which need to be mixed with hot water and strained to give a paste before cooking. However, it is now also available bottled in paste form, which is much more convenient. Here is an unusual savoury marmalade to accompany cooked meats. I serve it with foie gras