Ingredients

250 ml best quality double cream

Crab ingredients

100g butter (soft) I just happened to make mine …
100g brown crab meat
1 tsp @belazu_co rose harissa (or crispy chilli in oil, to follow Philippa’s recipe)
Zest of half a lemon
1/4 tsp chopped chives
Sea salt
Black pepper

Method

1. Pour the cream into the butter churn and leave at room temperature for 2 hours.

2. Churn 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 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 crab ingredients together, then add to the butter and mix thoroughly. Season with salt to taste.

6. Roll the butter into a sausage shape in greaseproof paper and store in the fridge for up to 3 days.