Nasturtium butter
This simple butter will bring a spicy accent to many summery dishes. Spread some under the skin of a chicken breast before baking, melt some over roasted vegetables, or simply serve with warm, crusty bread. I like to serve a slice of this butter, with some lemon zest added, on grilled fish.
Nasturtiums flower all summer long and are so colourful. Their round green leaves have a peppery flavour that is an excellent addition to salads and this butter. They are quite strong in flavour, so use sparingly.
You can use this method with other savoury edible flowers, such as thyme, sage and chive, and the petals of marigolds.
SERVES 8200g butter, softened
A handful of nasturtium flowers (petals only), finely chopped
A couple of nasturtium leaves, finely chopped
Using a fork, or in a food processor, work the butter until it is very soft, then add the chopped flowers and leaves, and mix well.
Scoop the flavoured butter onto a piece of baking parchment. Roll the paper over the butter, shaping it into an even-sized log. Twist the ends of the paper firmly to seal it.
Chill for about 30 minutes until firm. Store in the fridge for up to a week, or freeze and use, sliced into discs, straight from the freezer.
Recipe from my book Summer