The Modern Pantry’s hazelnut and black garlic butter

Anna Hansen describes her butter as “like a savoury Ferrero Rocher” and serves it with scallops and caramelised garlic purée. Recreate at home to serve with fish or steak with 125g salted butter (softened), 6 cloves black garlic, 1 clove garlic (all peeled) and 30g toasted hazelnuts. Put everything in a food processor and blend until well mixed. Wrap in greaseproof paper and chill until needed.

The Dairy’s smoked bone-marrow butter

Make Robin Gill’s spread with 250g unsalted butter (diced and frozen), 200g apple wood chips and 100g bone marrow (from your butcher). Place frozen butter on a steam tray and cover the entire tray with clingfilm so no air escapes. Place the woodchips in a heavy-bottomed pan over a medium heat. Once the chips start smoking place the butter tray on top and smoke for 10 minutes. Remove from the heat and let the butter cool. Roast the bone marrow at 120°C for 10 minutes, blend until smooth, season and cool. Whisk the butter in a mixer on high speed, add the marrow puree and season.

Brickwood’s espresso butter

This London café’s coffee butter, served on banana bread, has an army of fans. Take 90ml good-quality hot espresso, 75g salted butter, a drop of vanilla extract and 1tbsp caster sugar. Stir in a bowl until combined and serve immediately.

Spread the love: the best artisan butters to try, buy and make yourself