This flavoured butter is extremely versatile - use to make garlic bread, in a chicken Kiev, or melted over a griddled steak or baked potato.250g pack unsalted butter , softened
flaky sea salt , to taste
50g garlic scapes , finely chopped
Mash the butter in a bowl with some sea salt – start with 1/2 tsp, then taste before adding more. Stir in the finely chopped garlic. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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