Butter with basil, Parmesan and sun-dried tomatoes

Makes about 120g Preparation 40 minutes

300ML HEAVY WHIPPING OR DOUBLE CREAM (AT LEAST 35% FAT CONTENT)

PINCH OF SEA SALT (OPTIONAL) 12 FRESH BASIL LEAVES

5 TBSP FRESHLY GRATED PARMESAN

5 FINELY CHOPPED SUN-DRIED TOMATOES

1 Take the cream out of the fridge and let it stand at room temperature for an hour.

2 Pour the cream into a churner and start turning the handle. The cream will foam after a few minutes.

3 After five minutes, the cream will start to get thicker. After ten minutes, it should separate to form pale yellow butter and thin, watery buttermilk.

4 Pour off the buttermilk. You can save it for scones and other recipes.

5 Scrape the butter into a bowl filled with very cold water, then gently squeeze it with clean hands to remove any last bits of buttermilk. Repeat this process two or three more times using fresh cold water.

6 Take the butter out and dab off any excess moisture with a cheesecloth or clean tea towel.

7 Mix in the salt, basil leaves, Parmesan and tomatoes using a chopping motion.

8 Form the butter into a shape or mould it into a dish before allowing it to rest in the fridge for a few hours so the flavours can infuse.

9 Enjoy melted into warm bread. (It will keep in the fridge for two weeks.)

TOP TIP If you don’t have a churn, use a food processor. Blitz the cream on a medium speed until the butter and buttermilk separate. Pour off the buttermilk and add a large glass of cold water to the mixer. Blitz a few times to ‘rinse’ the butter, then pour the cloudy water away, leaving the butter in the processor. Repeat the rinsing process twice, with fresh cold water, to remove all the buttermilk.