• Roast the garlic: Preheat the oven to 180°C. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft and golden. Let cool, then squeeze out the cloves.
• Prepare the biltong: If you have a food processor, pulse the biltong until finely chopped. Alternatively, chop it by hand into very small pieces.
• Mix the butter: In a large mixing bowl, add the softened butter, roasted garlic, chopped biltong, fresh thyme, chopped coriander, coriander seeds, Worcestershire sauce, salt, and pepper.
• Blend well: Use an electric mixer or wooden spoon to combine everything thoroughly. Taste and adjust seasoning as needed.
• Store: Spoon the butter onto parchment paper and roll into a log, or transfer to a sealed container. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Tips:

• For extra depth, toast the coriander seeds before adding.
• Use softer, fatty biltong for a smoother butter; avoid overly dry or powdery types.
• Add a pinch of chilli flakes if you like heat.