- 250g unsalted butter
- 3 punnets Tahoon Cress
- 175ml grapeseed oil
- Good pinch of Maldon salt
Ensure butter is at room temperature. Using a high speed blender, blend the Tahoon Cress with the oil for about 1 minute or until the container of the machine becomes warm. You must create an emulsion - Strain through a coffee filter.
Leave to pass gently until you are left with just pulp in the filter. Retain the oil for dressing other dishes or for cooking with. Take ¾ of the Tahoon Pulp and whisk gently in to the softened butter. Keep in the fridge until set.
For the Tahoon Flakes. Wrap a dehydrator tray with clingfilm. Spread the remaining pulp evenly on to the tray and dry for a minimum of 3 hours at 55C.
Say yes to the cress