Herb Butter

For the herb butter, cream the butter until very fluffy. Season with salt, freshly ground pepper and the grated lemon zest.

Stir in some garlic according to taste and use.

Finely chop the herbs or cut the chives into fine rolls. Mix everything carefully with the butter.

Pour the butter into a piping bag and pipe rosettes onto a small baking tray using a serrated nozzle.

Freeze the rosettes in the freezer, then place in a bag or tin and remove in batches.

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