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Cafe de Paris butter

42 of 131

Cafe de Paris butter

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

50 g caperberries
2 garlic, cloves
10 g parsley
10 g basil
10 g mint
1 T Dijon mustard
300 g butter, softened

Method

Finely chop 50 g caperberries, 2 cloves garlic, 10 g parsley, 10 g basil, 10 g mint and mix with 1T Dijon mustard.

Fold into 300 g softened butter and season. Mould into a cylindrical shape, wrap in clingwrap and chill to set.

Slice into rounds and serve with chargrilled steak (psst...learn how to cook steak perfectly here).

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Exotic tomato-and-mozzarella salad

Beetroot-and-carrot salad

Avocado and Clemengold salad

Broad beans with asparagus dip

Strawberries and lactose-free cream

Beetroot-cured gravlax

Soya-and-ginger hake

Baba ganoush salad

Banana, honey and nut butter breakfast toast

Yellowtail ceviche with tiger’s milk dressing

Dutch stamppot

Cafe de Paris butter

Cafe de Paris butter

Ingredients

Method