Frozen herb butter will make your braais melt

A "freeze me for later" recipe that is excellent in so many applications: roast chicken, grilled fish and braais.

Ingredients:

100g mixed herb leaves (parsley, thyme, basil, chives, sage, coriander, rosemary), finely chopped

500g butter, softened

Method:

Beat the finely chopped herbs, with a little salt and pepper to season, into the softened butter until well mixed.

Double up a 40cm strip of clingfilm.

Place all the butter close to one of the edges, then roll it up tightly.

Holding either side of the clingfilm, roll the butter on the surface until it can roll no more. It will look a bit like a Christmas cracker.

Freeze or refrigerate until needed.

Makes: 600g