Butter is an essential foundation to so many dishes, not to mention a must for topping toast, stuffing under chicken skin and topping baked potatoes. Composed of fat and protein, it's made by churning cream to separate the fat globules from buttermilk. Salt can then be added, as can other flavourings such as herbs, spices or cheese. When butter is combined with other ingredients in this way, it's known as compound butter. It can also be clarified, which removes the water and milk solids, and it's then known as clarified butter or ghee. 

The flavour and richness of a butter depends on the milk/cream it was made from and where it was produced. The diet of the cows that made the milk will have an effect on the end product, and some butters have Protected Geographical Indications (PGI), such as Beurre D'Isigny from France. 

Most chefs cook with unsalted butter, to ensure they have full control over the seasoning of their dish, and unsalted butter is also recommended for baking. However, the salted stuff is best for spreading on toast and in sandwiches, and some varieties even come studded with sea salt crystals. 

Why not try making your own butter? You can also try fermenting the cream first to give the finished butter a deeper flavour with a tangy quality - this is known as cultured butter. Or combine with crispy chicken skin to make an addictive spread. If you're looking for something sweet, try Paul Ainsworth's bread and butter pudding with chocolate sorbet, or try this hazelnut and brown butter tart with caramelised pear and vanilla buttermilk ice cream.