Flavoured butters
These delicious butters are more suggestions than rigid recipes, and have many variations. Start with the ideas below, then experiment with different flavours. The butters can be tossed with simple steamed vegetables, cooked pasta, wholegrains and more. You can even freeze them so you have them on standby.
MAKES 250G (9OZ)
PREPARATION TIME: 15 MINUTES
PLUS CHILLING TIME
Beat your choice of flavourings below into the softened butter with the salt. Spoon onto a sheet of greaseproof paper and roll into a cylinder, twisting the ends to seal. Chill for at least 1 hour to firm up so that you can slice circles off when needed. The wrapped and chilled butters will keep for at least 4 weeks. If you choose to freeze the butter, slice into discs before wrapping the cylinder. Keep the frozen butter for up to 3 months, snapping off a disc as needed.
LIME AND CHILLI BUTTER
Finely grated zest of 2 limes; 2 red chillies, seeded and finely chopped.
BLUE CHEESE AND BLACK PEPPER BUTTER
75g (2½oz) roquefort cheese, finely crumbled; 1 teaspoon thyme leaves; 2 teaspoons crushed black peppercorns.
GARLIC-HERB BUTTER
2 large garlic cloves, crushed; 3 tablespoons finely chopped basil leaves or chives; 2 tablespoons pine nuts, toasted and chopped.
PARSLEY BUTTER
3 tablespoons finely chopped flat-leaf parsley; ½ garlic clove, crushed; ½ teaspoon crushed black peppercorns.