Chilli and Garlic butter

This is the kind of thing you can make in advance and store in the freezer for emergencies. It is ideal for dabbing on fish or shellfish before grilling, for glazing vegetables or just serving with crusty bread.

Ingredients:

2 blocks of unsalted butter - softened
3 red "finger" chillies
8 cloves of garlic
1 tblspn fresh chopped parsley
Juice of 1 lemon
a good pinch of smoked paprika

Method:

1. Split the chillies and remove the stalks. If you are a bit scared of heat remove the seeds otherwise leave them in. Very finely chop.

2. Peel the garlic cloves, roughly chop then sprinkle with a little rock salt and crush against your chopping board with the side of a heavy knife.

3. Place the butter in a bowl. Add the other ingredients and stir until well combined.

If you are really in a rush or just prefer smooth butter you could simply place the stalkless chillies, peeled garlic, butter, lemon and seasoning in a food blender and blitz it all to hell. Stir in the chopped parley by hand right at the end ... unless you want a radioactive green butter!

Using the juice of a couple of limes instead of lemon gives an interesting twist.