Creamy unsalted butter blends perfectly with aromatic cinnamon, cardamom, ginger and nutmeg, to elevate everything from croissants to pancakes with luxurious flavour.
Makes: 200 GRAMS
INGREDIENTS
150 grams Lewis Road Creamery Unsalted Butter, softened
3 tablespoons golden syrup, maple syrup or honey
1 teaspoon ground cinnamon
½ teaspoon each ground cardamom, ground ginger and freshly grated nutmeg
METHOD
Beat the butter in a medium bowl until light and creamy. Add all the remaining ingredients and beat again until creamy.
Store in the fridge but bring back to room temperature or soften a little before serving.
Cook’s note: Use for waffles, pancakes, croissants or toasted brioche.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.