Chilli- & Herb-spiked Garlic Butter

Makes approx 300g/10½oz
1 fresh red chilli
225g/8oz/2 sticks lightly salted butter
a handful of fresh coriander (cilantro), chervil, tarragon or parsley leaves
freshly ground black pepper
finely grated zest of 1 lime
2 plump garlic cloves, peeled

This butter is wonderfully versatile. Spread it on bread, let it melt over grilled
meat and fish, or toss it into new potatoes or lightly cooked summer vegetables.
It can be rolled in clingfilm (plastic wrap) and frozen, when it keeps well.
Removing the pith and seeds of the chilli will lessen the heat.
Place all the ingredients in a food processor and whiz until everything is finely
chopped and well blended. The butter can be served as is in a dish, or prepared as

Spread out on your work surface a double layer of clingfilm about 30cm/12in
square. Scrape the butter on to the clingfilm then roll up to form a sausage. Tie off
one end and then squeeze the butter up to give a roll about 15cm/6in long. Chill
before cutting into slices. The butter also freezes well, double-wrapped in clingfilm
and then stored in a plastic bag, or simply pressed into a lidded plastic freezer
container of the right size.

Keep for two weeks in the fridge, or up to three months in the freezer. Other flavoured butters:

Almost any seasoning you enjoy can be incorporated into seasoned butters. Here
are some of my other favourites:
Orange, fennel and chive works well with pork
Lemon, caper and black pepper for fish
Smoked paprika, garlic and parsley for chicken
Juniper, orange and mace for venison or other game steaks
Make as above and store, well-wrapped in clingfilm, in the freezer. Keep for 3 months.

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