These butters are handy to have on hand for a great flavour hit and finishing touch to grilled meat and seafood. Store in the fridge in an airtight container for up to 10 days or freeze for up to 1 month.

Caper & anchovy butter
Combine 125g softened butter, 2 tablespoons drained baby capers, 2-3 drained, finely chopped anchovy fillets and 2 tablespoon finely chopped chives in a bowl. Shape into a log; wrap in baking paper or plastic wrap. Serve with pork, beef or lamb.

Tomato & olive
Combine 125g softened butter, 2 tablespoon chopped kalamata olives, 2 tablespoons finely chopped semi-dried tomatoes and 1 tablespoon thinly sliced basil leaves in a bowl. Shape into a log; wrap in baking paper or plastic wrap. Serve with pork, beef or lamb.

Porcini, garlic and thyme
In a small heatproof bowl; pour boiling water over 2 tablespoons dried porchini mushrooms; stand 15 minutes. Drain then chop mushrooms finely. Combine 125g softened butter, 2 cloves crushed garlic, 2 teaspoons fresh thyme leaves and the chopped mushrooms. Shape into a log; wrap in baking paper or plastic wrap. Serve with pork, beef or lamb.