Honey Chilli Butter Spread

I recently read a cookbook by Samin Nosrat called "Salt Fat Acid Heat" which I consider to be the one of the best cookbooks in the market.

It covers four basic elements of cooking:

• Salt: Enhances flavor. Samin explains the types of salt, the science behind salting food, and how and when to use it effectively with various charts and visualisations.

• Fat: Creates texture and adds flavor. She covers various fats (oils, butters, animal fats), their uses, and how they affect cooking.

• Acid: Balances flavors. The book delves into different acids (vinegars, citrus, fermented foods) and their role in brightening and balancing dishes.

• Heat: Determines the texture. She explains the different methods of applying heat (grilling, roasting, sautéing, etc.) and how heat transforms food.

I experimented with balancing these elements in my everyday toast spread, and wow, the bread has never tasted this good before.

Ingredients:

• Half a cube butter

• Fermented Indian/Habanero Chilli

• 1 TBSP Honey

• 2 TBSP dried red chill flakes

• Fleur de Sel, according to taste

• 1 TBSP Balsamic Vinegar

• 4-5 Pesto Leaves

Recipe:

1. Mix together butter, fermented chillies, chill flakes and honey until it softens and is creamy in texture.

2. Once it softens, add crushed pesto leaves with vinegar, salt and red chill flakes according to taste

3. Mix again and refriegerate

This spread goes well with toasted bread giving a beautiful thin and shiny gold crust