Adding fruit to butter is a simple yet effective way to incorporate variety and flavour into your cooking. The possibilities are endless. Lemon, lime or orange zests (make sure they are unwaxed) work great, or, for a savoury version, try smoked sea salt or crushed peppercorns (obviously omit the sugar!). Whatever you choose to add, make sure to use the best quality unsalted butter you can afford. Spread the sweet butters thickly over toast and scones, and use the savoury varieties on jacket potatoes and greens.
200g unsalted butter, softened
2 tbsp icing sugar, sifted
½ vanilla pod, split, seeds scraped out
75g (about 4) strawberries, hulled and finely chopped
Beat the butter, sugar and vanilla seeds for 5 minutes in a large bowl using a wooden spoon, or in a food mixer with the beater attachment. Add the berries and beat to combine.
Use immediately, or cover and set in a small mould or dish in the fridge until required.