Kathy Paterson Spinach and Sorrel Butter

A flavour boost when melted over local barbecued steaks or fish. Toss through cooked spaghetti for a simple dinner. Sorrel is trending and in season right now. Pop down to your garden centre and pick up a plant – grows in a pot or plant directly into your vegetable and herb garden.

INGREDIENTS

1 large handful of a mixture of sorrel leaves, young spinach leaves and flat leaf parsley leaves
finely grated zest of 1 lemon
100g butter, softened

METHOD

Chop the leaves on a board, using a large sharp knife. Put in a bowl with the lemon zest and butter. Season with a good grind of black pepper and mix until well combined.

If not using straightaway, roll in baking paper and keep in the fridge or the butter can be frozen for up to three months.