Rachel’s Dandelion Butter

Rachel has worked in the kitchens of Heston Blumenthal and Peter Gordon, was Head of Fantastic Food at Abel & Cole and is the author of seven cookbooks. She says: “This is a brilliant way of making the most of late spring’s golden swathes of dandelions and it’s an uncanny alternative to butter. I love this recipe as it reminds me of all the wonderful classes I used to teach at Made in Hackney. Make sure to only use the dandelion petals and not any of the green bits as, although edibl