Lime and Cumin Butter

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Lime and cumin, two great flavours to put together – serve this butter on top of hot pork chops, grilled chicken or on corn-on-the-cob.

Serves 4 (divides in half or doubles easily)


100g butter, softened
1 tablespoon fresh lime juice
1 tablespoon flatleaf parsley, finely chopped
2 teaspoons cumin seeds, toasted in a dry pan until fragrant
1/4 teaspoon freshly ground black pepper


1. Mix all the ingredients together. Place the flavoured butter in a bowl ready to use and store in the fridge.

To freeze shape the butter into a log on greaseproof paper and roll it until you get a long sausage. Cover in a double wrapping of cling film or tin foil. Keep in the freezer until you need to use it (take it out to soften a little in time), then just slice off coin sized slices to use. It lasts 3 months in the fridge.

Use coriander, crushed cardamom or mustard seeds instead of cumin.

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