Flavoured butters

Before making a lavoured butter, let 100g butter soften at room temperature for an hour. We suggest using lightly salted or unsalted butter. Beat it with a wooden spoon until creamy, then beat in your favourite lavour:

■ PARSLEY & GARLIC Add 2 tbsp inely chopped parsley and 1 crushed garlic clove

■ BASIL, PARMESAN & TOMATO Add 4 tbsp grated parmesan, 8 shredded basil leaves and 1 tbsp inely chopped sundried tomatoes

■ HORSERADISH & CHIVE Add 2 tbsp horseradish cream, 6 crushed peppercorns and 2 tbsp inely sliced chives

Tip the lavoured butter onto a square of baking parchment and roll it up inside the parchment to enclose it in a sausage shape. Twist the ends to seal. The butter will now keep chilled for three days or frozen for a month.