FOOD & DRINK

James Martin brings some of his favourite Buttery dishes in his new book for anyone who loves to cook with this delicious and versatile ingredient. James showcases this style of cooking at its very best. Here are a sample of recipes taken from the book.

BARNSLEY LAMB CHOPS WITH PEPPERCORN AND GOAT’S CHEESE BUTTER

Whipping really soft goat’s cheese with goat’s butter gives an interesting flavour but combined with a grilled Barnsley lamb chop it takes the taste to amazing. You can cook this recipe using standard lamb chops or leg of lamb steaks – either way make sure you grill the lamb until the fat becomes crisp.

Method

• Season the chops with salt and pepper. Heat a large non- stick frying pan until hot, drizzle in the oil and cook the chops for 2–3 minutes until deeply coloured, then flip over and cook for a further 2–3 minutes.

• Beat together the butter, cheese and ground pepper until smooth. Mix through the green peppercorns and rosemary. Dot the goat’s cheese butter over the lamb and serve.

Ingredients • 2 x 200g Barnsley lamb chops • 1 tablespoon olive oil • sea salt and freshly ground black pepper FOR THE PEPPERCORN AND GOAT’S CHEESE BUTTER • 100g goat’s butter, softened • 75g soft goat’s cheese • ½ teaspoon freshly ground black pepper • 15g green peppercorns • a sprig of rosemary, chopped

CROQUE MONSIEUR

A true classic for a reason, the combination of flavours just works. The key is not to make the sauce too thick, and adding a touch of mustard makes all the difference. Even seasoning with a dash of Worcestershire or Tabasco sauce adds a nice personal touch. The perfect brunch dish!

Ingredients • 4 slices of bread • 50g butter • 6 thick slices of cooked ham

FOR THE BÉCHAMEL

• 25g butter • 20g plain flour • 250ml full-fat milk • 125g gruyère, grated • pinch of cayenne pepper • pinch of nutmeg, grated • pinch of sea salt

Method

• Preheat the oven to 200°C (180°C fan)/400°F/gas 6.

• To make the béchamel, melt the butter in a pan over a medium heat, add the flour and cook it out. Pour in the milk slowly, whisking as you go until it’s smooth. Add the cheese, and the spices and salt to taste.

Set aside to cool.

• Pan-fry the sliced bread in the butter until golden and crisp.

• Divide the ham between 2 slices of the bread, then spread a good layer of béchamel over the top. Top with the remaining slices of bread. Transfer to a tray and roast in the oven for 6–8 minutes.

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ROAST CRAB WITH LIME AND CHILLI BUTTER

This can be served as either potted crab spread on warm toast or, as I like to serve it, just melted in a dish so it warms the crab and fully melts the butter. That way all the flavours of the kaffir lime leaves come out.

Ingredients • 100g butter, softened • zest and juice of 2 limes • 2 kaffir lime leaves, finely sliced • 1 lemongrass stick, finely chopped • 4 spring onions, sliced • 2 tablespoons fresh coriander, chopped, plus extra leaves to serve • 1 red chilli, finely diced • 300g white crab meat • sea salt and freshly ground black pepper

TO SERVE toasted sourdough

Method

• Preheat the oven to 200°C (180°C fan)/400°F/gas 6.

• Beat together the butter, lime zest and juice, kaffir lime leaves, lemongrass, spring onions, coriander and chilli. Season with salt and pepper.

• Spoon the crab into 2 ovenproof dishes and top with the butter. Place them on a baking tray and roast for 10 minutes until hot and bubbling.

• Sprinkle with coriander leaves and serve straight away, with toasted sourdough on the side.

CHOCOLATE HAZELNUT CAKE

The topping for this cake is kind of like a deconstructed hazelnut spread and is made from buttercream with melted chocolate beaten into it and a scattering of hazelnuts. The most important thing to remember with this cake is not to put it in the fridge, as this will set the buttercream too much and will also make the cake go hard.

Ingredients FOR THE CAKE • 200g butter, softened, plus extra for greasing • 200g caster sugar • 4 eggs • 150g self-raising flour • 50g cocoa powder FOR THE ICING • 300g dark chocolate, melted • 100g icing sugar • 200g butter, softened • 75ml double cream

TO DECORATE • 50g toasted hazelnuts, chopped

Method

• Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Grease a 20cm round cake tin and line it with greaseproof paper.

• Beat the butter and sugar together until white and fluffy, then beat in the eggs one at a time. Fold in the flour and cocoa powder and spoon the mixture into the tin. Bake for 35–40 minutes, then transfer to a wire rack to cool. Once cool, use a knife to cut the cake in half horizontally.

• Whisk together the melted chocolate and icing sugar and, once cool, beat the mixture into the butter, whisking for 8–10 minutes. Pour in the cream and mix until fully combined. Spread a thick layer of icing onto one of the cakes and sandwich the other cake on top. Spread the remaining icing all over the rest of the cake and sprinkle with the hazelnuts to decorate.

BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey