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