Herb Butter

1. Take the butter out of the fridge in advance and let it come to room temperature – herbs cannot be worked into cold butter.

2. Beat it with a fork until creamy.

3. Chop the parsley and chives very finely and crush the garlic to a paste.

4. Beat everything into the butter and season with lemon juice, salt and freshly ground pepper.

5. Spoon onto cling film and roll into a log, twisting both ends to seal.

6. Chill for at least 2 hours, then serve cut into discs.

Tip: For steak, grilled fish, baked potatoes or fresh bread. The log keeps 3 months in the freezer – slice off as much as you need.