Tarragon butter
Photography by Photography by Vanessa Wu.
Tarragon is a classic French herb with an anise-like flavour. Only available in the warmer months, use flat-leaf parsley instead if you can’t find it.
INGREDIENTS
3 tablespoons fresh tarragon leaves
100 grams softened butter
1 clove garlic, crushed
1⁄2 teaspoon finely
grated lemon zest
METHOD
Finely chop the tarragon and combine with the remaining ingredients. Season well. Refrigerate to firm up a little. Spoon onto a piece of foil and roll up into a log. Refrigerate or freeze until firm.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!