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Recipe by Mary Cadogan

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1. Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
2. Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

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Ingredients

GARLIC AND PARSLEY

• 100g butter
• 2 tbsp finely chopped parsley
• 1 crushed garlic clove

BASIL, PARMESAN & TOMATO

• 100g butter
• 4 tbsp freshly grated parmesan
• 8-10 shredded basil leaves
• 1 tbsp finely chopped sundried tomatoes

CHILLI, CORIANDER & LIME

• zest 1 lime
• ½ a 400g can red chilli , deseeded and finely chopped
• 2 tbsp chopped coriander

HORSERADISH & CHIVE

• 2 tbsp horseradish cream
• 6 coarsely crushed peppercorns

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Preparation and cooking times

Store for up to 1 month

Ingredients

GARLIC AND PARSLEY

• 100g butter
• 2 tbsp finely chopped parsley
• 1 crushed garlic clove

BASIL, PARMESAN & TOMATO

• 100g butter
• 4 tbsp freshly grated parmesan
• 8-10 shredded basil leaves
• 1 tbsp finely chopped sundried tomatoes

CHILLI, CORIANDER & LIME

• zest 1 lime
• ½ a 400g can red chilli , deseeded and finely chopped
• 2 tbsp chopped coriander

HORSERADISH & CHIVE

• 2 tbsp horseradish cream
• 6 coarsely crushed peppercorns

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