200g (7 oz) unsalted butter, room temperature
½ cup grated parmesan, plus extra for sprinkling
2 tsp sea salt
1 baguette, sliced lengthways
shichimi togarashi*, for sprinkling
¼ cup sliced spring onion (scallions)
Gochujang confit garlic:
500g (1 lb) garlic cloves
2 tbsp gochujang
3 whole star anise
2 bay leaves
1 tsp sea salt
vegetable oil, to cover
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