Butter Board

Prepare the board: Choose a wooden charcuterie board, marble slab, or large serving plate. If using wood, make sure it is food-safe and clean. If desired, lightly rub the board with a cut lemon half for freshness. The board should be at room temperature.

About 3 min

Spread the butter: Using an offset spatula or the back of a large spoon, spread all the room-temperature butter across the board in swooping, generous strokes. Create ridges, valleys, and swoops in the butter — these catch the toppings and create visual texture. Don't flatten it completely; the peaks and texture are what make it look beautiful. Cover the board edge to edge.

About 5 min

Add the toppings strategically: Think of the board like a painting. Squeeze roasted garlic cloves from their skins and press them gently into the butter in clusters. Drizzle honey in thin streams across the surface. Dollop small spoonfuls of fig jam in a few spots. Scatter chilli flakes and lemon zest. Press fresh thyme and rosemary sprigs into the butter so they stand up. Distribute crushed walnuts for crunch and contrast.

About 5 min

Finish: Sprinkle flaky sea salt generously across the entire board — this is the most important step and elevates every other flavour. Add edible flowers or fresh mint as a final garnish. Drizzle a tiny extra thread of honey just before serving for that glossy photo finish.

About 2 min

Serve: Place the board at the centre of the table with slices of toasted sourdough or baguette fanned around it. Guests dip and drag the bread directly through the butter and toppings — no spreading required. Serve immediately while butter is at room temperature. The board stays good at room temperature for up to 2 hours.