Ultimate garlic butter

Method

1. Roughly dice the butter before you begin mixing it with the other ingredients to ensure an even distribution of the flavourings.
2. Heat the oven to 160°C fan/gas 4. Slice the tops off the garlic bulbs, put on a sheet of foil and drizzle with the olive oil. Wrap them tightly and roast in the oven for 40 minutes. Unwrap and, when cool enough to handle, squeeze the caramelised cloves into a food processor. Add the finely grated raw garlic cloves, parsley, chives and the butter. Season with 1 tsp salt and a good grind of pepper, then whizz until bright green.
3. Once your garlic butter is evenly mixed and tastes the way you want it to, it’s ready to use. Or wrap and freeze it, ready to be used whenever a dish needs something extra. Shape the softened butter into a sausage on a sheet of cling film, then wrap it up tightly, securing both ends by twisting or tying a knot. Put it in the freezer, where it will keep for up to 3 months. Whenever you need an instant hit of flavoured buttery goodness, slice off a thick coin or two from frozen, depending on how much you need, then rewrap and return the log to the freezer. Let the coins thaw for 20 minutes at room temperature or put straight in a hot pan to melt and baste whatever you’re cooking.