Butter is a good source of vitamin A, D and K, essential for absorption of calcium and phosphorus that we need for strong bones and teeth. Choose organic butter from grass-fed cows over butter f rom grain-fed cows as it provides more conjugated linoleic acid that has strong anti-inflammatory benefits and even protects against certain cancers. Preparing flavoured butters and freezing them in icecube trays is good way to add flavour and nourishment to dishes!
Some Asparagus Spears
Please see the recipes for what to include in your butter!
Add six anchovy fillets to the butter in a bowl and mash them up. Add a little fresh squeezed lemon juice and use a fork to combine.
Then spoon on to baking parchment and roll up to form a log shape and store in the fridge for up to a week. Or, spoon into ice cube trays for the freezer.
WILD GARLIC BUTTER
One herb to look out for is wild garlic - it grows across the UK from late winter until the end of spring.
Wash and finely chop the wild garlic leaves and stir through softened butter.
GARLIC AND HERBS
A traditional flavouring combination. You can add herbs that you have from the garden. Finely chop any combination of herbs (e.g. basil, parsley, dill, thyme, rosemary and oregano).
Add 1-2 cloves of crushed garlic and salt.
Add a tbsp. of Harissa paste, sea salt and freshly ground black pepper.
This is also delicious on grilled vegetables or steamed tender stem broccoli.
HONEY AND WALNUT
Nut butters are delicious too. Use walnuts, or pecan or hazelnut and chop finely. Add a little honey to sweeten.
This butter is also lovely when used in sweet dishes.