Simple steps to success

To make a herb butter, simply combine softened butter with your choice of flavourings in a food processor and pulse until well mixed. If you don't have a food processor, finely chop the flavourings and stir through softened butter. Mold the butter into a log and securely wrap in a double layer of plastic wrap. To use, slice off a ½ cm slice and place on top of the hot meat or fish. Store any unused herb butter in the fridge for up to one week or in the freezer for up to three months.

Herb and garlic butter

Process 125 g softened unsalted butter with ¼ cup flat leaf parsley with 3 cloves garlic.

Spicy herb butter

Process 125 g softened unsalted butter with 1 deseeded red chilli, 1 clove garlic, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper and ¼ cup flat leaf parsley.

Herb and olive butter

Process 125 g softened unsalted butter with 1 tablespoon basil, 1 tablespoon dill and 6 pitted black olives.

Mixed herb butter

Process 125 g softened unsalted butter with 1 cup mixed chopped fresh herbs and 1 shallot.

Find more spread inspiration in our Condiment and sauce recipes collection.