Summer is officially here! Fingers crossed, this will mean sunny warm days, making everyone feel happier and carefree. We can get out and about a bit more, and longer days mean more time to chill in the garden. Of course, this also means the smell of freshly cut grass, chatter from neighbouring gardens, and the distinct aroma of BBQs being fired up for dinner (especially on weekends).

As much as we love a BBQ at Casa L&C, we also love to sit in the garden around the fire pit and catch up with family and friends, meaning something we can pre-prepare and heat up when everyone is hungry is always a winner. And, nothing sings sunny, warm nights, gathering with family and friends, than an East African Kuku Paka Curry (KUKU means chicken in Swahili).

Of course, if you’re firing up the BBQ, it’s always good to try something different than the usual burgers, sausages and kebabs BBQ fare. Steak on the BBQ is a taste sensation, especially with Miso and pepper butter.

We hope these dishes make both your heart and tastebuds sing!

250g unsalted butter
(room temp)
2 tbsp white Miso
1 clove garlic crushed
1 tbsp black peppercorns.
We recommend Ujamaa Spice peppercorns, but you can use your preferred brand. Pre-ground black pepper will work if you don’t have a pestle and mortar or spice grinder.

Place all peppercorns into a preheated pan on medium-high heat, toast until fragrant, and start to smoke slightly. Remove from pan and grind to a fine powder. (You can keep for seasoning and use it in recipes as you won’t use it all for this recipe)

Place softened butter, miso, garlic and tbsp of pepper powder into a bowl and mix until well combined.

Lay out a double clingfilm layer, and lay the butter in the centre. Then using the clingfilm, roll into a cylinder and twist and tie knots in each end to seal and secure. Chill in the fridge until firm.

Lewis & Clarke
2a Main Street, Gifford EH41 4QH | 01620 811001
info@lcartisan.co.uk