Ingredients

500 ml best quality double cream (I like Channel Island cream)

1 tsp sea salt flakes (Cornish Sea Salt)

10 juniper berries, crushed and ground

2 tsp chopped fresh rosemary leaves

Zest from 1/2 orange

Method

1. Pour the cream into the food mixer and leave at room temperature for 2 hours.

2. Whip the butter. It will thicken, then look like scrambled eggs, then the churning will become very easy as the butter separates from the buttermilk. This will only take 5 minutes if you’ve left the cream out for 2 hours first.

3. Pour the buttermilk and butter through a muslin-lined sieve into a clean bowl. Sieve the buttermilk again and store in the fridge for another recipe.

4. Wash the butter in iced water, changing the water several times until the water remains clear. This will remove the remaining buttermilk and prevent the butter from spoiling.

5. Mix the flavorings into the butter. If you have butter paddles, soak them in cold water and then pat the butter into a rectangle.

6. Cover with greaseproof paper and store in the fridge for up to 2 weeks or the freezer for 1 month. If you don’t have paddles, roll the butter into a sausage shape in greaseproof paper.