Flavoured butters (aka compound butters) are easy to make, tasty and a great gift. Butter me up, Scotty!

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Flavour possibilities are endless...

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.

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Delicious brushed on fish, chicken or steak before frying or roasting.

 

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Stir through boiled rice or use to fry scallops and prawns. Nice dotted over mussels.

 

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Go all arty: serve in scallop shells at a dinner party to spread on warm, fluffy rolls.

 

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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?

 

Herby verde

Spread on a prawn mayo sarnie or tomato, mozzarella and Parma ham foccacia. Is it lunchtime yet?

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The spice girl

With curry powder and coriander this is THE butter for baked sweet potatoes or griddled corn on the cob.

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Tooty fruity

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.

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Boozy butters

A slice of whisky, mustard and Worcestershire sauce butter is a fab topping for a steak, closely followed by this sophisticated red wine and parsley variety.

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How sweet it is ...

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.

 

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Just plain odd ...

Ceylon tea, honey and lemon flavoured butter. Heston would approve. 

 

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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.

Pinterest/ Via blogs.babble.com

Wrap in cling film, then cover in wax paper securing either end with string. (Let's just not mention the word "cholesterol").