Mustard and Chive Butter

• 8 oz/225 g slightly salted butter
• 2 tsp mustard powder

In a bowl beat the butter until it is soft, then gradually beat in the dry mustard and the Dijon mustard. Mix in the snipped chives, and scoop the butter on to a piece of baking parchment. Form it into an oblong and put it in the fridge. When it is chilled and firm, roll it into a neat cylinder shape and wrap it in clingfilm or baking parchment. Put it back in the fridge till you are ready to s