Herbed Fresh Cheese Rillettes

Finely mince the shallot and grate the garlic. Chop all the herbs. Zest and juice the lemon. Measure out the fromage frais, butter and white wine.

Beat the softened butter in a medium bowl with a wooden spoon or hand whisk until completely smooth and pale, about 2 minutes.

Add the fromage frais to the whipped butter and beat together until fully incorporated and the mixture is light and uniform — do not rush this stage, as thorough beating creates the characteristic silky texture.

Add the white wine, grated garlic, minced shallot, lemon zest and lemon juice, then mix until evenly distributed.

Fold in the chives, parsley, tarragon and thyme with a flexible spatula, using gentle strokes to keep the herbs vibrant and the mixture airy.

Season with the fine sea salt, white pepper and cayenne, then taste and adjust — the mixture should be well-seasoned, bright, and just perceptibly sharp from the wine and lemon.

Pack the rillettes firmly into one large ramekin or four individual pots, smoothing the surface with a small palette knife or the back of a spoon.

Cover and refrigerate for at least 2 hours, or overnight, to allow the flavours to meld and the texture to firm to a spreadable consistency. As an uncooked dairy preparation, refrigeration is what keeps it safe — store covered and eat within 3–4 days, and never leave it at room temperature for more than 2 hours.

Remove from the refrigerator 20 minutes before serving. Finish with a pinch of flaky sea salt and a scatter of finely sliced chives. Serve with toasted sourdough, crackers, or crudités.