Blue Cheese & Parsley Butter50g blue cheese
Salt and freshly cracked pepper to taste
Chilli, Lemon & Thyme Butter1 heaped tablespoon dried chilli flakes
Remove butter (and blue cheese) from fridge and allow to soften at room temperature. Whip the butter (and blue cheese) until light and fluffy.
Gently fold in remaining ingredients and season to taste.
Place a 30cm long piece of cling film on your bench top, and top with a piece of baking paper. Place the butter in a log shape in the middle, approx an inch in diameter. Be sure to leave at least a 10cm gap on each side of the butter.
Roll over the baking paper and tightly encase the butter, smoothing the butter into an even shape. Wrap with the cling film, then tie the ends securely.
Place in the fridge to set before slicing and placing on top of your favourite hot steak, chicken or even veggies.