Plain butter

1. Place cream into bowl.
2. Insert whisk attachment.
3. Whip on speed 4 until buttermilk separates from the cream/butter. I find this takes close to 5 minutes however it can happen as quickly as a minute thirty so watch it carefully. You will hear the change. Each batch will vary slightly depending on the fat content, temperature and brand of cream.
4. Place the buttermilk and butter into your rice basket and drain buttermilk out into a separate jug or bowl. This is great to use in any baking recipe. It can be frozen for later use.
5. Place butter back into the machine bowl.
6. Add very cold water (500g).
7. Mix on speed 4 / 4 seconds.
8. Drain the butter milk again through the rice basket.
9. Place butter back into the machine bowl.
10. Add very cold water (500g).
11. Mix on speed 4 / 4 seconds.
12. Drain the butter milk again through the rice basket. The reason we rinse twice is to preserve the butter. The better rinsed it is the longer it will last.
13. Squeeze the butter through a clean muslin cloth or similar to remove any retained buttermilk.
14. Your butter is now ready.

Chilli, Lime and Coriander Butter

1. Place red chilli (1), zest from one lime, salt (1 tsp) and coriander (4Tbsp) into bowl.
2. Speed 7 / 5 seconds.
3. Scrape down.
4. Add previously butter.
5. Speed 5 / 5 seconds until combined.
6. Roll into a small log and wrap in cling film.
7. Store in the fridge to firm up.