Christmas Butter

Last Christmas, I gave you my heart. The very next day, you gave me a fat tube of Christmas butter.

Done in 30 minutes

Serves 8-10

Dish by Hugh Woodward

Ingredients

4chicken thighs, skin only (save rest for another recipe)

200gbacon lardons

250gbutter, softened

1 sprigrosemary

a handfuldried cranberries

And the rest is history. Christmas butter is a pretty open concept that can include whatever you want it to. Our recipe calls for crispy chicken skin, cranberries and other festive bits, but go wild when you make yours!

Method

Place the chicken skin on a lined baking sheet and season with salt. Place another piece of baking paper on top and another baking sheet to squash the thighs, then bake for around 30 minutes until the fat has rendered and the skin is a golden brown and crisp.

Fry the bacon pieces until crisp and set aside - keep the fat for another use. Potatoes maybe. Yum.

In a blender, blitz all the ingredients together. At this point you could add anything, from chestnuts to spices to make your butter your own.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.