Rosemary Butter

• 60 g (2 oz) unsalted butter needles from 2 sprigs rosemary, finely chopped

Melt the butter in a small pan and continue cooking until it has browned slightly, but not burnt: you will notice tiny specks of brown on the base of the pan when it is ready. This stage is very important; the butter should resemble a golden amber colour and have a nutty aroma. Once it’s browned, set it aside to cool a little.

Add the chopped rosemary, chilli and garlic. Place the chill