Herb butter

Let butter soften until it gives easily when pressed, then mix in finely chopped parsley, chives or tarragon, plus a little lemon zest and black pepper. Shape it into a log in baking paper and chill until firm; slice off rounds as needed.

Parsley and chives make a fresh, mild mix; tarragon gives it an aniseed note, while thyme and rosemary suit richer, savoury dishes. Chop woody herbs very finely so they blend evenly.

Melt a slice over grilled fish, steak, corn on the cob or steamed vegetables, or spread it on warm bread. It also works in baked potatoes and on grilled mushrooms.

Keep it tightly wrapped in the fridge and use it within a few days if made with fresh herbs. For longer storage, freeze the wrapped log or freeze small portions in an ice-cube tray; thaw in the fridge.

Yes. Crush dried herbs between your fingers and mix them into softened butter, then leave it chilled for a few hours so their flavour can bloom. Use less dried herb than fresh, as it is more concentrated.

For a dairy-free option, stir chopped herbs and lemon zest into olive oil and brush it over food before serving. For a spreadable alternative, mix the herbs into a plant-based butter-style spread.

Usually, yes: it is butter mixed with herbs, so it contains milk. If you need to avoid dairy, choose a clearly labelled dairy-free alternative or make the olive-oil version yourself.