‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature and whip a load of House Blend into it, roll into a cylinder and refrigerate — so that we can cut off bits of the beautiful chilli-spiked butter to melt over hot steaks and anything else which comes off the BBQ.
This method is even easier. It simply involves adding House Blend to a pan of foaming butter. Swirl it around so that the chilli and sumac infuse to create a vibrant and delicious oil. It’s our go-to method whenever we’re lucky enough to get our hands on some fresh white fish. The sumac has a lemony sharpness and the Turkish chillies elevate the dish without overwhelming a delicate fish fillet. Serve simply, with a bowlful of hot, salty french fries or baby new potatoes and a hot tomato salad.