Parsley and Fennel Butter

• 2 Small Bunches Parsley
• 200 g (7 oz) Unsalted Butter, Softened

Chop the parsley very finely and place in a clean kitchen towel; squeeze to remove as much juice as possible. Discard the juice and add the chopped parsley to the butter. Wash the capers well to remove the salt, chop finely and add to the butter.

Put the fennel seeds in a dry frying pan over medium heat and roast until lightly coloured. Remove the seeds and chop very finely, then add to