Miso and poppy seed butter


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  • 1 tbsp of miso paste
  • 2 tsp poppy seeds
  • 1 tbsp of sunflower seeds
  • 150g of unsalted butter, softened
Stir the miso, poppy seeds and sunflower seeds into the butter and mix to combine until the ingredients are distributed evenly
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time
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