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