Preserved lemon butter

Makes 1 x 220 g log

We love making flavoured butters to serve as effortlessly easy sauces. These have a particular affinity with simply cooked vegetables and add a quick flavour hit when dropped on top of hot grain- or pulse-based dishes. They also make a great base for more refined butter sauces, such as Hollandaise.

175 g (6 oz) softened butter

1 preserved lemon, skin only,

finely chopped

2 shallots, finely chopped

1/2 clove garlic, finely chopped

1 tablespoon finely chopped

flat-leaf parsley leaves

1 teaspoon finely chopped

thyme leaves

1/2 teaspoon sumac

Combine the ingredients in a

mixing bowl and beat everything

together well. Spoon onto a sheet

of cling film or greaseproof paper

and shape into a log. Roll up neatly,

twist the ends, tie securely and

chill until required. The butter will

keep in a sealed container in the

refrigerator for 2 weeks or up to 3

months in the freezer.