Tahoon butter and flakes


  • 250g unsalted butter
  • 3 punnets Tahoon Cress
  • 175ml grapeseed oil
  • a pinch sea salt


For the butter:

  • Ensure butter is at room temperature.
  • Using a high-speed blender, (nutribullet type), blend the Tahoon Cress with the oil at high speed for about 1 minute or until the container of the machine gets warm. This will create an emulsion.
  • Place a paper coffee filter in a sieve above a bowl; pour the oil into the filter.
  • Leave to pass gently until you are left with just the pulp in the filter.
  • Retain the oil for dressing other dishes or serve in a separate bowl as a dip for the bread. 
  • Take ¾ of the Tahoon Cress pulp and whisk gently into the softened butter. Keep in the fridge until set.

For the Tahoon Cress flakes:

  • Wrap a dehydrator tray with cling film.
  • Spread the remaining pulp evenly on to the tray and dry for a minimum of 3 hours at 55°C.

To serve:

  • Make a quenelle of butter, sprinkle sea salt on top and arrange with some pieces of dry flaked Tahoon Cress pulp.
  • Serve with warm rustic bread.

Recipe: Franck Pontais

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