Burnt Butter Capers

Place a pan over a medium-high heat with 60g of butter and the remaining Provençal Rub. Stir until the butter begins to foam, then fry the drained capers for 3-4 minutes until they're crispy and the butter is golden brown. Transfer to a bowl (including the sauce) and squeeze in the juice of 2 lemon wedges. Mix to combine and season to taste — go easy, capers are salty!