Flavoured butters (aka compound butters) are easy to make, tasty and a great gift. Butter me up, Scotty!
Take soft butter, mix it with flavours you like, roll it up and whack it in the fridge. It's that simple.
Here are some ideas to get you started.
Delicious brushed on fish, chicken or steak before frying or roasting.
Stir through boiled rice or use to fry scallops and prawns. Nice dotted over mussels.
Go all arty: serve in scallop shells at a dinner party to spread on warm, fluffy rolls.
Spread on warm American pancakes, brush over griddled fruit or mix into freshly popped popcorn. Basically anything tastes better with sweet butter.
And the best butters out there?
Spread on a prawn mayo sarnie or tomato, mozzarella and Parma ham foccacia. Is it lunchtime yet?
With curry powder and coriander this is THE butter for baked sweet potatoes or griddled corn on the cob.
Swap the dried cranberries in this cinnamon and honey butter for dried apricots, figs or dates. Rub fresh blackcurrant and star anise butter onto duck breast before frying, too.
Mix any soft butter with your fave jam or marmalade and use to glaze currant scones before baking. The example below might look like black pudding (weird), but it's actually salted chocolate butter (like chocolate spread – just better). Scrum.
Roll up, roll up
Finally, here’s how to roll it into a neat and snazzy log, so you can give a lovely buttery gift.
Wrap in cling film, then cover in wax paper securing either end with string. (Let's just not mention the word "cholesterol").