Timut & cardamom pepper butter
Add a twist of pepper and cardamom to butter to make your own flavoured butter. Enjoy it with crusty bread or melt onto grilled or barbecued chicken
- Serves 6
Nutrition per serving
- 75g softened unsalted butter
- ½ tsp timut pepper
- ¼ tsp cardamom seeds (about 4 pods)
Beat the butter with an electric whisk or in a small blender until pale and fluffy. Finely grind the timut pepper and cardamom seeds using a pestle and mortar, then stir into the whipped butter with a pinch of salt, if you like. Spoon into a dish or shape using a waxed wrap or baking parchment and chill until needed. Will keep for one week. Serve with crusty bread or melt onto grilled or barbecued chicken.