Garlic Butter

This will keep in the fridge for a week or in the freezer for months, to be sliced off as needed. Smear on good crusty bread and bake in the oven; add to a tray of veg for the last few minutes of roasting; pop into a pot of wine-steamed mussels; or add to the sizzling juices of a fried steak, fillet of fish or pan of mushrooms for an easy sauce. Play with the contents of your butter: a pinch of chilli or cayenne pepper will pep things up and the parsley can be exchanged for most other fresh