Miso Butter Board

It makes a great starter or alternative to ‘chips and dips’ and with the Waitrose Cooks' Ingredients it becomes effortlessly elevated.

Key Details

  • Serves: 10
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Difficulty: Easy

Ingredients

  • 100g Waitrose french butter with sea salt crystals
  • 200g Waitrose cooks' ingredients miso butter
  • 200g Waitrose no.1 woodland mushrooms
  • 1 tsp Waitrose cooks' ingredients black garlic paste
  • 180g Waitrose cooks' ingredients pulled ham hock
  • 1 tbsp Waitrose cooks' ingredients salted capers
  • 3 sprigs of thyme, leaves only
  • Warm crusty loaf for serving

  • 100g Waitrose french butter with sea salt crystals
  • 200g Waitrose cooks’ ingredients miso butter
  • 200g Waitrose no.1 woodland mushrooms
  • 1 tsp Waitrose cooks’ ingredients black garlic paste
  • 180g Waitrose cooks’ ingredients pulled ham hock
  • 1 tbsp Waitrose cooks’ ingredients salted capers
  • 3 sprigs of thyme, leaves only
  • Warm crusty loaf for serving

Defrost your miso butter according to packet instructions. Smother with your french butter onto a large wooden board with a spatula until you have a thin even layer.

Tear up and fry your woodland mushrooms in a bit of miso butter and a light sprinkle of salt. As they start to wilt and turn golden, add your black garlic paste and cook for a further 2 – 4 minutes.

Sprinkle over your butter board with the ham hock, capers and thyme.

Grab a warm loaf and tuck in, scooping a generous slathering of butter with all those delicious toppings.

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