Whipped Raw Butter With Organs & Anchovies

This whipped butter is an incredibly delicious flavour-packed upgrade to everyday toast. Soft, airy butter is blended with fresh herbs, garlic, and some lemon zest for brightness, then quietly enriched with our beef organ complex to boost nourishment without overwhelming the flavour. Finished on warm sourdough toast and topped with anchovies for a hit of umami, it’s the perfect balance of creamy and salty. A timeless combination which is always guaranteed to be a crowd pleaser! 

The whipped butter serves 4-5 people 

Ingredients

For the whipped butter:

• 120g organic raw butter - at room temperature 
• A small bunch of fresh parsley - chopped really finely 
• 1 garlic clove - chopped and mashed down to a paste 
• The zest of 1/2 organic unwaxed lemon 
• 1 tbsp Organised
• 1 tin of anchovies in olive oil
• Toasted sourdough bread
• A squeeze of lemon 

Method

1. Add the butter to a bowl and using a fork mash it down until it’s all fluffy and airy. For ease you can also use an electric whisk or a small food processor.
2. Add all the other ingredients and mix well.
3. Serve it on top of toasted sourdough and add a couple of anchovies per toast.
4. The butter store well in the fridge for 2-3 days.