River Cottage

To make clarified butter:

Melt the butter slowly on a low heat in a heavy based saucepan, making sure it does not colour. Carefully, so as not to disturb the separated butters, pour off the top clear butter into a metal or ceramic jug.�

For the Potted Cray tail:

��������������������� On the stove, heat the pan, and then add the oil.

��������������������� Add the diced Shallot and Chopped Samphire and sweat without colour for 3-4 minutes.

��������������������� Add the chopped Bacon, Fennel Pollen and chopped Coriander, mix together and sweat for a further 2 minutes.

��������������������� Add the 200g unsalted Butter, lemon juice and zest, and mix thoroughly until almost melted, and ingredients are evenly distributed.

��������������������� Season to taste.

��������������������� Share out amongst the pots, packing down tightly, leaving � inch space at the top.

��������������������� Cover with the clarified butter, making sure all ingredients are sealed beneath.

��������������������� Refrigerate until set.�

When serving, allow to stand at room temperature for 15 minutes to soften up and become spreadable. Perfect with fresh crusty Bread, or even toasted Ciabatta fingers.

�A good dry Cider, or Crisp White Wine, a good book, and a Lazy Summers day is the ideal partnership with this potted delight.

Enjoy!