Note For clarified butter, place 250gm butter in a small saucepan over very low heat and melt butter as slowly as possible. As butter melts it will start to separate; continue to cook until it has completely separated. (Alternatively, butter may be placed in a microwave and melted on lowest setting until it separates.) When butter has separated, there will be a golden buttery liquid on top and white milk solids will have settled at the bottom of the pan. Carefully pour the clear golden liquid into a jug and discard solids. You should have about 200ml clarified butter, and it will keep for up to a week in the fridge. Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.
Artichokes with hollandaise is one of those matches that just seem to work. This is a great snack or appetiser to eat with your hands to get things going.