Summer herb butter

Method

1. Put the butter into the smallest bowl of your food processor and add the fresh herbs, lemon zest, lemon juice and ½ tsp salt.
2. Turn on the machine and blend together until everything is well mixed and the herbs are nicely chopped. You can use the herb butter immediately, or divide it in half and spoon it in a line down the centre of 2 pieces of non-stick baking paper or cling film. Roll it up in the paper or cling film, shape into neat rolls that measure about 4cm in diameter and fold over the ends to seal. These can now be kept in your fridge for up to 1 week, or in the freezer for up to 1 month.