Citrus, mustard and tarragon butter

Method

1. Combine 250g softened slightly salted butter, the zest of 1 satsuma and 1 lemon, 1 tbsp dijon mustard, 10g chopped fresh tarragon leaves and 10g chopped fresh parsley in a bowl, then shape into a cylinder, wrap well or put in a container and chill for 1 week (or freeze for up to 3 months).