• 100 g soft unsalted butter
  • 2 tbsp chopped summer herbs (such as a mixture of tarragon, chives and parsley)
  • zest of 1 small lemon
  • 2 garlic cloves, peeled and crushed
  • ¼ tsp salt


  1. 1

    Mix the butter with the chopped summer herbs, lemon zest, garlic and salt. Spoon the butter on to a sheet of clingfilm and shape into a 3cm-wide roll. Wrap up tightly and chill until firm (at least an hour). Slice and melt on top of cooked fish.

Nutritional Details

Each serving provides
  • Energy 787kj 188kcal 9%
  • Fat 20.6g 29%
  • Saturates 12.2g 61%
  • Sugars 0.2g <1%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 2717kj/649kcal

Each serving provides

1.4g carbohydrate 0.3g fibre 1.1g protein

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