Give your romantic supper the MasterChef touch with Monica Galetti's modern vegetarian main
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Gently heat 125g unsalted butter in a small pan over a low heat until melted. Turn off the heat. Skim off all the froth from the surface. You will now see a clear yellow layer on top of a milky layer. Carefully pour the clear fat into a bowl or jug - this is your clarified butter - leaving the milky residue in the pan. This will make more than you need for the recipe, but it will keep for several weeks in the fridge.