Herb butter

Makes 1 roll


  • 250g butter, room temperature
  • Handful thyme, chopped
  • Handful parsley, chopped
  • Handful rosemary, chopped
  • 1 clove garlic
  • Zest of 1 lemon
  • Salt and black pepper



  1. Finely chop all your fresh herbs and set aside.
  2. Crush 1 clove of garlic and zest 1 lemon.
  3. Combine the fresh herbs, lemon zest, garlic, salt and pepper with the soft butter and mix well.
  4. Lay out a piece of clingfilm on your kitchen counter and spoon the butter horizontally across the clingfilm.
  5. Roll the clingfilm up tightly so that you make a compact sausage shape. Twist the ends and store in the fridge for 1 hour or 2 until set.
  6. Slice into fragrant rounds and serve on anything from meat, fish and chicken, to bread and potatoes.