Honey Pistachio Butter

125g pistachio in their shells

2-3 tablespoons Honey

250g lightly salted butter, softened


1. Shell the nuts and remove as much of the thin, brown papery skin covering the nuts as possible. You will get 60g of shelled nuts.

2. Add them to a food processor, pulse until coarsely chopped.

3. Mix nuts and honey with the butter, stir to mix well, spoon into containers and refrigerate.


Rum Raisin Butter

80g raisins

2 tablespoons gold or dark rum

1 tablespoon white or golden caster sugar (optional)

250g lightly salted butter, softened


1. Put the raisins in a small bowl, spoon the rum over and let sit for about an hour.

2. Add the plumped up raisins, the rest of the rum in the bowl and sugar (if using) to the butter.

3. Mix well, spoon into containers and refrigerate.


Sundried Tomato & Cheese Butter

60g sundried tomatoes, darined of oil

35 - 40g Parmigiano Reggiano cheese

250g lightly salted butter, softened


1. Whiz the tomatoes in a food processor until they are very finely chopped. Grate the cheese.

2. Mix both into the butter, spoon into containers and refrigerate.


Garlic Parsley Butter

10g packet of flat-leafed Italian parsley

4 - 5 cloves garlic, peeled

250g lightly salted butter, softened


1. Roughly chop the parsley and add to a food processor, together with the garlic.

2. Pulse until both are finely chopped.

3. Mix well into the butter, spoon into glass or plastic containers and refrigerate.