Fix and Fogg al­mond but­ter

Cuisine - - CHOP CHOP -

This al­mond but­ter was one of the top 20 finalists in the Cuisine Ar­ti­san Awards 2018. Its sweet nut­ti­ness with just a hint of salt makes it an ex­cel­lent choice for both sweet and savoury dishes. I of­ten add a dol­lop to berry or ba­nana smooth­ies, I adore it on whole­grain toast topped with some avocado and lemon juice, or spread into the hol­low of cel­ery sticks (which al­ways re­minds me of school lunches).

Tofu with al­mond but­ter sauce

Gently fry 1 clove minced gar­lic with a 3cm piece of minced gin­ger un­til just cooked but un­coloured. Com­bine with ¼ cup al­mond but­ter, 1-2 tea­spoons soy sauce and enough wa­ter to loosen. Toss cubes of firm tofu with sea­soned corn­flour, fry in a hot pan un­til crisp. Serve with rice and stir-fried veg­eta­bles.

Bri­oche French toast with al­mond but­ter & sea­sonal fruit

Soak day-old slices of bri­oche (or panet­tone if you have some) in a mix of beaten egg and milk and fry un­til golden. While warm, smear with al­mond but­ter and top with sea­sonal fruit such as straw­ber­ries, rasp­ber­ries and stone fruit. Dust with ic­ing su­gar to serve.



½ cup al­mond but­ter

½ cup day-old cia­batta, soaked

in wa­ter for 15 minutes 250ml iced wa­ter

2 cloves gar­lic

2 ta­ble­spoons ex­tra vir­gin olive oil,

plus ex­tra to serve

2 ta­ble­spoons sherry vine­gar 200g green grapes, halved and

frozen for at least an hour

Put the al­mond but­ter, cia­batta and half the wa­ter into a blender and blitz un­til smooth. Mash the gar­lic with sea salt to a paste and add to the blender with the olive oil. Driz­zle in enough wa­ter to make the mix the con­sis­tency of liq­uid cream. Add the sherry vine­gar and salt to taste. Chill for at least 2 hours. Serve in small bowls or cups, scat­ter with the frozen grapes and driz­zle with ex­tra vir­gin olive oil.

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