Yotam Ottolenghi’s chilli butter recipes | Main course

Show captionYotam Ottolenghi recipesA slick of melted butter flavoured with chilli can make even the humblest of platefuls feel specialYotam OttolenghiSat 17 Jun 2017 10.00 CESTShare on FacebookShare on TwitterShare via EmailIn cooking, as in life outside the kitchen, it’s the small touches that can make a big difference: that final drizzle of olive oil, for example, some finely grated lemon zest, a sprinkle of toasted seeds – those are the little gestures that go a long way to make a dish feel special.In a similar vein, the addition of a few chilli flakes to melted, slightly browned butter for drizzling over a plate of food is the culinary equivalent of turning up on the doorstep midweek with both arms full of flowers. It makes an instant event of any dish: grilled corn, poached eggs on toast, wilted greens or summer squash soup.Melting the butter ramps up its flavour, turning it nutty and rich. The chilli dyes it various shades of red and brings with it different degrees of heat, dep...