How To Dress Your Veg So No One Calls It Boring Ever Again

Photo taken after the butter had been in the fridge for a couple of hours; ready to be sliced and stored in the freezer.

This little packet of buttery, garlicky, lemony, umami goodness makes weekday mealtimes so easy. Grab a slice or two out of the freezer to get a delicious, wholesome meal on the table, super fast!

I love melting it through a big heap of vegetables. You could also use this compound butter on chicken, fish etc.

(You could also try it on steak, however, if you’ve ever tasted one our Balsar Glen steaks you know that a sprinkle of salt and, perhaps a twist of pepper, is all you need to let their flavour shine through.)

Hope you enjoy!

Ingredients:

200g unsalted butter, slightly soft

2 tsp dijon mustard

1 garlic clove, crushed

2 tsp finely chopped chives (I substituted with chopped wild garlic leaves earlier in the year and that worked really well)

1 cup flat leaf parsley, very finely chopped (a couple of pinches of mixed dried herbs work fine here too)

1 tsp worcestershire sauce

1 tsp lemon juice

4 tsp finely grated parmesan cheese

1/2 tsp fine salt

a few grinds of fresh black pepper

Instructions

1. Add the slightly softened butter to a bowl

2. Add all the other ingredients to the butter and mix well to combine. A fork works best for this job.

3. Shape into a log, wrap in baking paper and refrigerate.

4. Once chilled slice into 10 pieces. Each piece is about 1 tbsp of flavoured butter.

5. Concertina wrap them in baking parchment, as below, and pop them in the freezer until you’re ready to use them.

And this is how I store the slices in the freezer, lid on of course.