Beurre de Montpellier

• 225 g/8 oz softened butter
• 2 hard-boiled eggs, sieved

Place the softened butter, sieved hard-boiled eggs, olive oil and mashed garlic in the bowl of an electric food processor and process until creamy. Add more oil if the mixture seems too dry.

Blanch the spinach leaves (with stems removed), green lettuce leaves, watercress, parsley and chopped shallots. Drain well and press dry. Chop the herbs finely and add to the butter mixture with the