THE RUBS AND BUTTERS

A popular seasoning to add flavour to anything before grilling, and two flavoured butters to ramp up the yum factor on meat, fish and veggies.

Piri Piri Rub

Use on meat, fish and vegetables before grilling, or as a seasoning afterwards. Mix in a little lemon zest just before using, if you like, for a zingy hit.

Mix ½tbsp hot chilli powder, 40g light brown soft sugar, ½tsp garlic granules, ½tsp onion powder, 3tbsp sweet smoked paprika, ½tsp chilli flakes

and 2tsp each ground cumin, dried oregano, dried thyme and salt. Store in an airtight container at room temperature for up to 3 months.

Whipped Miso Butter

Salty, sweet and delicately garlicky, you’ll want to slather this on everything, from steak to toast.

Put 125g softened butter, 2tbsp brown miso paste and 1 crushed garlic clove in a medium bowl and beat with a

handheld electric whisk for 2min, until well-combined and pale. Add 1tbsp soy

sauce and 1tbsp runny honey and beat to combine. Scrape on to a sheet of baking parchment or clingfilm, wrap into a sausage shape and chill until needed (up to 1 week).

Makes 150g, serves 10

PER SERVING 105cals, 1g protein, 11g fat (7g saturates), 2g carbs (1g total sugars), 0g fibre

Parmesan, Tomato and Basil Butter

Add slices to hot grilled fish or chicken, or toss through steamed greens or pasta.

In the small bowl of a food processor, whizz 4 sun-dried tomatoes from a jar (drained) with ½tsp freshly ground black pepper until fairly smooth. Add

125g softened unsalted butter and whizz again, until combined. Pulse in 50g finely grated Parmesan and 1 basil sprig until well combined. Scrape on to a sheet of baking parchment or clingfilm, wrap into a sausage shape and chill until needed (up to 1 week). Makes 150g, serves 10

PER SERVING 117cals, 2g protein, 12g fat (8g saturates), 1g carbs (<1g total sugars), <1g fibre