smoked butter

These frozen pellets of decadent butter deliver a silky texture and flavour when they’re stirred through pasta and soups.

Shop Cooks' Ingredients Smoked Butter

Baste steaks with Smoked Butter, rosemary, thyme and garlic.
Mix into mashed potatoes.
Use in soups, either when softening the veg at the start of cooking or to enrich them before serving.
Serve with crusty bread as part of a charcuterie board.
Brush over grilled prawns.
Use to pan-fry asparagus spears.
Stir through a mushroom tagliatelle before serving.
Slather over barbecued corn cobs.
Melt in the pan before scrambling eggs.
Use instead of regular butter to melt over all types of steamed or roasted vegetables.

Butternut squash risotto

The flavour of Smoked Butter goes well with the sweetness of roasted squash, though it also works nicely with the earthiness of mushrooms or asparagus, either of which you could use instead.

Sweat chopped onion, carrot, celery and garlic in a little butter and oil until soft. Add risotto rice and cook, stirring, for 1 minute, then tip in a glass of white wine and cook till the rice has absorbed the liquid.
Add a few thyme sprigs and some chicken or veg stock, 1 ladleful at a time. Continue adding stock and stirring until the rice is cooked, though still retaining some bite (about 18 minutes). About 5 minutes before it’s done, add some roasted butternut squash (some in chunks, some mashed).
Remove from the risotto from the heat. Add some parmesan cheese and a good knob of Smoked Butter. Beat these into the risotto with a wooden spoon for 1 minute. Stand for 3 minutes, then serve.

Freezing and smoking were both prompted by the same need – to stop foods from spoiling and keep them in their prime condition for as long as possible. Our smoked butter benefits from both these processes.

SMOKED BUTTER

These frozen pellets of decadent butter deliver a silky texture and flavour when they’re stirred through pasta and soups.

Shop Cooks' Ingredients Smoked Butter

what does smoked butter taste like

Like butter – but better! It’s rich, savoury and full of warmth – not only because it’s been smoked, but also because it’s been blended with punchy garlic and smoked paprika.

tips, tricks & hacks

Baste steaks with Smoked Butter, rosemary, thyme and garlic.
Mix into mashed potatoes.
Use in soups, either when softening the veg at the start of cooking or to enrich them before serving.
Serve with crusty bread as part of a charcuterie board.
Brush over grilled prawns.
Use to pan-fry asparagus spears.
Stir through a mushroom tagliatelle before serving.
Slather over barbecued corn cobs.
Melt in the pan before scrambling eggs.
Use instead of regular butter to melt over all types of steamed or roasted vegetables.

EASY meal IDEA

Butternut squash risotto

The flavour of Smoked Butter goes well with the sweetness of roasted squash, though it also works nicely with the earthiness of mushrooms or asparagus, either of which you could use instead.

Sweat chopped onion, carrot, celery and garlic in a little butter and oil until soft. Add risotto rice and cook, stirring, for 1 minute, then tip in a glass of white wine and cook till the rice has absorbed the liquid.
Add a few thyme sprigs and some chicken or veg stock, 1 ladleful at a time. Continue adding stock and stirring until the rice is cooked, though still retaining some bite (about 18 minutes). About 5 minutes before it’s done, add some roasted butternut squash (some in chunks, some mashed).
Remove from the risotto from the heat. Add some parmesan cheese and a good knob of Smoked Butter. Beat these into the risotto with a wooden spoon for 1 minute. Stand for 3 minutes, then serve.