• 2 lb salted butter
  • 6 cloves garlic


  • Allow the butter to soften at room temperature.
  • Crush the garlic to a fine puree.
  • Beat the garlic into the butter ensuring it is both evenly and well incorporated.
  • Divide the mix between two separate bowls.
  • For Seaweed and Lime Butter:
  • For seaweed & lime butter add 1 heaped tablespoon of dried seaweed which has been ground to a fine powder in a coffee grinder and the zest of 1 whole lime.
  • Mix well and roll into a cylinder shape in cling film.
  • Refrigerate or freeze as required.
  • Smoked Paprika, Orange and Rosemary Butter:
  • For smoked paprika, orange and rosemary butter add 1 heaped tablespoon of smoked paprika, 1 teaspoon of chopped rosemary and the zest of 1 orange.
  • Mix really well then roll in cling film and refrigerate or freeze as required.