Caramelised butter

Caramelised butter is regularly used in Turkish cooking, often twinned with yoghurt. The combination is simple yet magical. To serve four, place 75g unsalted butter in a small saucepan and set over the lowest heat. As the butter melts, the whey will separate. Continue to heat gently, stirring occasionally, until the white bits turn golden brown. This gives the butter a wonderfully nutty, caramelised aroma, but be careful the bits do not get too dark as they will burn easily.