Ghee

With a smoke point around 250°C, ghee outperforms most oils and butters when it comes to high-heat cooking like frying, roasting, or searing. It adds a deep, nutty flavour to food, without burning like regular butter would. Prized for not only it's functionality in the kitchen, ghee is packed with fat-soluble vitamins and butyrate, it truly is worth its weight in gold!

Ingredients

• 500g high-quality, grass-fed butter (that's it!)

Method

1. Place butter in a heavy-bottomed saucepan over low to medium heat. Let it melt slowly. It will start to bubble and foam as the water evaporates and milk solids separate. 

2. After 10–15 minutes, the butter will turn golden and you'll see milk solids at the bottom and a second round of foaming. Once the milk solids start to brown slightly (think raw sugar, not chocolate!) and the ghee smells nutty, remove it from heat. 

3. Strain through a cheesecloth or fine mesh strainer (or a couple layers of chux cloth) into a clean, dry jar. Discard the solids. Let cool, seal, and store at room temperature or in the fridge. That’s it—your very own jar of liquid gold. 

Use it for roasting veggies, frying eggs, searing meat, or spreading on toast with a pinch of sea salt. Once you try cooking with ghee, there’s no going back.