To make clarified butter, slowly melt some butter then pour it into a container and allow to set in the fridge. Once the butter has set, remove from the fridge and pour off the milky residue. Scrape any of the residue off that may be clinging to the butter and then you have clarified butter. If you wanted to go one step further and make ghee, you very slowly cook the clarified butter for 20 minutes and you get ghee! Do not do as I did once which was to leave a pan of slowly melting butter on the hob, completely forget about it and drive to Beverley to go shopping. On my return about 3 hours later I had a horrible recollection that I had left the pan on, I imagined my dogs being burnt alive or dying of smoke inhalation- fortunately all I found was a very black pan and two confused dogs!
You can make these in advance, and when you want to use them, wrap in foil and heat in a warm oven (120C) for 15 minutes. If you want to make more you simply double the recipe.