Buttering up herbs

Herb butter is made by folding finely chopped herbs such as chervil, parsley and lemon thyme into creamed butter, together with seasonings such as lemon, onion or garlic juice, mashed green peppercorns and salt and pepper.

Once mixed you can roll the butter, wrap it clingwrap and freeze. Just cut off what you need from time to time.

It is used as a garnish for grilled meat or fish, for tossing with fresh young vegetables, or spread on thin heavy bread.

Or try cutting slices across, but not right through, a French loaf, spread herb butter into each incision, sprinkle the loaf with cold water and bake for 7 minutes in a hot oven [220°C]. This will crisp the crust and melt the butter into the loaf. Enjoy!