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Maggie Beer

Sunday lunch aww 801

Anchovy Butter

Sunday lunch aww 801

Step 1: Place all ingredients in to a medium bowl and mix together well with the back of a fork.

Step 2: Once the butter ingredients are evenly mixed through it can be covered and refrigerated for up to 2 weeks, or frozen for up to one month.

Step 3: To serve with a hot lamb roast, be sure to remove the butter from the fridge to bring it up to room temperature first.

Step 4: Note: Leftover butter can be covered and refrigerated for up to two weeks or frozen for up to one month.

Ingredients

  1. 150g unsalted butter chopped, at room temperature
  2. 40g 8 anchovies drained and chopped finely
  3. 2 tbspn flat leaf parsley coarsely chopped
  4. 2 tspn lemon rind finely grated
  5. 1 tbspn lemon juice

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