1 crusty sourdough loaf
150g unsalted butter, softened
8 cloves garlic, minced
Finely grated zest of 2 lemons
4 sprigs rosemary, leaves finely chopped
1 Tbsp Worcestershire sauce
½ tsp ground nutmeg
Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 180°C. Use a sharp serrated knife to cut a crosshatch pattern in loaf, cutting ¾ of the way through.
Put butter, garlic, lemon zest, rosemary, Worcestershire and nutmeg in a large bowl. Beat with a wooden spoon until smooth. Season. Spread between cuts in loaf. Wrap in foil and bake for 25 minutes. Unwrap and serve.