Take a look at some of our favourite recipes using our delicious goats’ butter.

Brandy Goats Butter

Use Delamere’s goats’ butter to make your brandy butter this year. It makes a tasty accompaniment to mince pies or Christmas pudding and also provides a good conversation point!

What you’ll need

How to make it…

  1. Cream together the goats’ butter and the icing sugar.
  2. Beat in the boiling water and brandy until smooth.
  3. Chill until needed and serve with mince pies or Christmas pudding.


Delamere Christmas Butter

With cranberries and clementines, use this colourful butter to baste the turkey or as a festive alternative to ordinary butter.

What you’ll need

  • 250g Delamere Dairy goats’ butter, at room temperature
  • 75g dried cranberries, finely chopped
  • 4 sprigs fresh rosemary, finely chopped
  • The finely grated zest of 1 clementine
  • Salt & pepper

How to make it…

  1. Put the butter in bowl and add finely chopped cranberries and herbs.
  2. Mix together with a pinch of salt & pepper and clementine zest.
  3. Chill in the fridge until ready to use.
  4. Get your turkey and use a spoon to work your way between the skin and the meat.
  5. Push the butter into the cavity created from the leg up to the breastbone and coat the breast meat as evenly as possible.
  6. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.


Butternut Squash and Goats’ Cheese Risotto

Roasted butternut squash, thyme and goats’ cheese risotto

Servings: 4Prep Time: 10 minsCooking Time: 35 mins

What you’ll need

  • 1 large onion (approx 210g), finely chopped
  • 1 small butternut squash (approx 600g), peeled, deseeded and cut into 1cm pieces
  • 125g Delamere spreadable goats’ cheese
  • 300g Arborio risotto rice
  • 150ml white wine
  • 45g Delamere goats’ butter
  • 30g Delamere medium goats’ cheese, grated
  • 3 tbsp olive oil
  • 1 litre vegetable stock
  • 1 clove garlic, finely chopped
  • 4-5 sprigs fresh thyme, leaves stripped from stalk (or 1 tsp dried thyme)

How to make it…

  1. Preheat the oven. Drizzle 2 tbsp of olive oil over the butternut squash and roast for 20-25 minutes, or until the flesh is tender and has begun to char.
  2. Meanwhile, heat 1 tbsp of olive oil and 15g goat’s butter (1 tbsp) in a frying pan and gently fry the onion, garlic and thyme for 5 minutes, or until soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
  3. Pour in the wine and simmer until it has been absorbed. Add a ladle of stock and simmer, stirring, until it has been absorbed. Repeat, adding a ladle of stock at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
  4. Once the risotto is cooked, stir in the roasted butternut squash, grated mature goats’ cheese, 30g butter (2 tbsp) and the spreadable goats’ cheese. Season to taste with salt and pepper and serve immediately.


Pear & Ginger Bread & Butter Pudding

A delicious variation on a classic bread and butter pudding with torn buttered bread and fresh pear baked in goats’ milk served with ginger custard.

Servings: 4-6minsPrep Time: 10 minsCooking Time: 30 mins

What you’ll need

  • 2 ripe dessert pears (200g each), peeled, cored and cut into thick slices
  • 400g unsliced white farmhouse bread, roughly torn into chunks
  • 4 free range medium eggs, beaten
  • 70g Delamere Dairy goats’ butter, softened
  • 350ml Delamere Dairy goats’ milk
  • 75ml double cream
  • 2 tsp ground ginger
  • 110g white caster sugar

How to make it…

  1. Preheat the oven 180°C. Mix 1 tsp ground ginger with the softened butter and spread onto the bread. Arrange the bread and pear pieces into an ovenproof dish.
  2. Beat together the milk, cream, eggs, sugar and 1 tsp ginger and pour over the bread and pears. (If you have too much mix to pour in at once, allow to stand for a couple of minutes so some is absorbed by the bread, then pour on the remaining mix.)
  3. Transfer to the oven and bake for 25-30 minutes, or until the custard is set and the top is golden. Serve immediately.