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Nutrition: Per serving

  • kcal93
  • fat10g
  • saturates6g
  • carbs0.1g
  • sugars0.1g
  • fibre0g
  • protein0.1g
  • salt0g
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Method

  • step 1

    Beat the butter with an electric whisk until pale and fluffy. Finely grind the pink peppercorns using a pestle and mortar. Stir into the butter with the lime zest and a pinch of salt, if you like, then whip in the lime juice. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve with white fish.

Recipe from Good Food magazine, June 2019

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