The beauty of this recipe is that you can vary the flavour combos; herbs work really well, or you can try things like olives, sun-dried tomatoes, chilli or lemon zest. You can make it up to a month in advance so it’s one less thing to do on the big day, and keep the leftovers in the freezer so you have an instant flavour injection at your fingertips. You can use it with anything from fish to chicken, roast lamb, roast potatoes or bread – delicious!
Add the garlic, chilli, rosemary and anchovies to a food processor and whiz until fairly fine. Dice and add the cold butter, then whiz again until well combined.
Get yourself a good-sized piece of greaseproof paper and place the butter into the centre. Fold the paper over and roll it around until you have an even-sized log. Twist up the ends to seal then pop in the fridge or freezer until needed.
