Real butter, made at your kitchen bench in about ten minutes. Pour in a bit of crème fraîche (for cultured butter) or cream for sweet butter, turn the handle, and watch it go from cream to whipped to a golden ball of butter with the buttermilk left behind. No electricity, no fuss, and the result tastes nothing like the block from the supermarket.

The churner is a one-litre glass jar with a stainless steel lid and hand crank, and a silicon paddle inside that does the work. It takes up to 500 ml of cream at a time and gives you roughly 250 g of butter, plus a cup of buttermilk for your pancakes or soda bread. Everything comes apart for washing.

How we use it at the shop: bring the cream to room temperature, churn until the butter clumps, drain, rinse under cold water, then press out the last of the buttermilk and salt to taste. Add chopped herbs, garlic or a little honey if you want to show off.

Add the Kilner butter paddles to shape and press your butter properly, and finish it with Olsson's sea salt, harvested on the South Australian coast. Crème Fraîche, a churner, a pinch of Olsson's: that's a Sunday morning sorted.

Makes a very good gift for the person who already has everything.