1. Combine all the ingredients in a bowl and mix well to combine the flavours. (Don’t be tempted to use the microwave!)
2. Wipe down your workstation with a damp cloth. Place 3 sheets of clingfilm (around 40cm in length) next to each other, overlapping about halfway. You want to create a strong plastic sheet for the butter to be rolled in.
3. Place the butter mix on the plastic sheet, about 15cm from the edge closest to you. Roughly shape it into a log shape using a spatula. Fold the bottom the plastic sheet over the butter log and tighten using your fingers. Gently roll the log away from you, into the remaining clingfilm. You should now have a butter sausage. Knot one loose end of the clingfilm and then push the butter down towards the knot, until the butter mix is firm.
4. Knot the loose end and then gently roll this on the work surface to make sure it is well leveled out.
5. Pop it into the fridge to set. Cut off slices as you need them. I store mine in the freezer so that it lasts longer.
Dot this amazing butter over fish, place underneath the skin of a chicken before roasting, cook your scrambled eggs in it, or add to a sauce that needs some herby freshness.