squeeze of fresh lemon juice FOR SUN-DRIED TOMATO BUTTER:

8 oz/230 g unsalted butter, softened

3 tbsp/30 g sun-dried tomatoes, chopped

⅛ tsp sea salt

1 small garlic clove, roasted

1 tsp/1 g smoked paprika FOR ANCHOVY BUTTER:

8 oz/230 g unsalted butter, softened

4 anchovies, chopped

2 garlic cloves, roasted

3 tbsp/8 g flat-leaf parsley, chopped

3 tbsp/35 g green olives, chopped pinch of dried red pepper COOKING INSTRUCTIONS Combine all ingredients for each type of butter and use your hands to mix ingredients until well combined.

Roll into a log shape, wrap in parchment paper and store in the fridge. CHEF’S TIP Make several varieties, store in ice-cube trays and use whenever your meal needs a hit of flavor!