10 minutes


  • 200g of unsalted butter, softened
  • 1 tsp black peppercorns
  • 75g of pecorino, grated
  • 1/2 tsp flaky sea salt


Coarsely grind the peppercorns using a pestle and mortar
Stir the pepper along with the salt and grated Pecorino into the softened butter until evenly combined
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time