- 4 T butter
- 1⁄4 lemon, juiced
- 2 T lavender flowers
Heat the butter in a pan over a medium heat. As it darkens, swirl the pan gently, making sure it doesn’t burn.
Once the butter is dark golden in colour, add the lemon juice.
Add the lavender flowers and allow them to infuse their flavour into the butter. Serve with fish, delicately cooked meat and vegetables or home-made pasta.
Chef's note: “Floral flavours are big, especially lavender,” says Abi. “Its distinctive flavour works well with lamb and is beautifully complemented by the nuttiness of burnt butter.” Use it sparingly, though, as a heavy hand could make your dish taste like a bath bomb. Some varieties of lavender are also better suited to cooking than others. Ask your local nursery for culinary lavender as opposed to the ornamental kind.