Peppered Shallot Butter

• 1 tsp sunflower oil
• 3 shallots, very finely chopped
• 100 g (

Heat the oil in a small pan over a medium heat, then add the shallots and gently fry for 6–8 minutes, until golden brown. Leave to cool, then beat into the butter with the peppercorns, mustard and salt. Scrape out onto a square of parchment paper and roll into a cylinder 2.5cm (1in) thick, twisting the ends to secure. Chill for at least 2 hours to harden. Use as required.