When Tangeriet was open, one dish in particular was a firm favourite with all our diners – and it wasn’t even a main dish! We served truffle seaweed butter with freshly baked bread as a welcome snack, and people would still be talking about it at the end of the meal. Luckily, it’s super easy to make yourself, and a great conversation starter. Truffle seaweed’s flavour is activated when it’s infused into fats like butter, oil and cheese. The mushroomy, earthy, rich and luxurious flavour is enhanced by the mild butter, and the whipped texture gives a pleasant mouthfeel. The finer you are able to chop the seaweed, the smoother the consistency of your butter will be. You can make this with salted butter if you want, but using unsalted butter gives you more control over which salt you want to use, and how much of it. Serve truffle seaweed butter on crackers or with bread and watch it disappear!