Loosely cover mixer with cling film to prevent splashing

Whip cream and crème fraîche on medium-high until butterfat separates

Strain and squeeze out excess liquid

Rinse twice in ice-cold water until clear

Switch to paddle and season with fine and flaky salt

For Roasted Garlic & Chilli Butter: Roast 15 garlic cloves in butter until golden

Blitz roasted garlic, butter, raw garlic, chilli flakes and Dijon until smooth

Add parsley and blitz smooth

For Marmite Butter: Mix butter until smooth and season lightly

Add toasted yeast flakes to butter

Warm Marmite in hot water to loosen

Fold Marmite through butter, keeping visible ripples

Finish with sea salt flakes

For Buffalo Butter: Reduce Frank's Hot Sauce, honey and gochujang by one-third

Blitz reduction into softened butter until smooth

For Miso Nori Brown Butter: Brown butter in pan to 170 degrees

Chill browned butter over ice bath

Whisk in white miso until smooth and set

Blitz nori sheets to powder

Fold nori powder into butter and finish with sherry vinegar

For Shellfish Butter: Smash crab shells into 2-3 cm pieces

Roast shells in oil until fond forms

Add butter and deglaze the pan

Continue roasting shells

Add shallots and cook 5-8 minutes

Add ginger, garlic, vadouvan, tomato purée and smoked paprika

Toast until fragrant

Add curry leaves and cook 5-6 minutes

Infuse for 35 minutes

Strain the mixture

For solid butter: chill and whisk

For plating: brown shrimp, pickled lemon, Chardonnay vinegar and parsley