You can mix and match spices and citrus to your heart’s content here. I have avoided the ubiquitous cinnamon and gone for my favourite cake spice duo, freshly ground nutmeg and tingly cloves. You can make the butter and freeze it ahead but if you do, best to leave out the lemon juice (which will spoil the texture once defrosted) and use just the zest.
You can serve the butter soft and freshly whipped up out of the mixer, or cool it down in the fridge to harden it.
Serves 4-6 | 3 mins prep
Ingredients
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100g Abernethy Butter
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Zest and Juice of Half a Lemon
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½ teaspoon Freshly Grated Nutmeg
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1 Clove
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2 Teaspoons Demerara Sugar
Method
Put all the ingredients in a mini mixer and blitz.
Form the butter into a sausage shape by rolling it in cling film.
Chill to firm it up. Serve in thin slices.
Photography by Marta Miklinska. Food Styling by Trish Deseine.
