Dill Caper Butter by Rozanne Stevens
- Knead the capers, mustard and dill into the softened butter.
- On a piece of parchment paper, shape the butter into a log. Twist the ends of the paper like a Christmas cracker.
- Freeze for up to two months and slice off coins when needed.
- 450g Avonmore butter, softened
- 2 tbsp capers
- 4 cloves garlic, crushed
- 1tsp English mustard powder
- 4 fresh dill, roughly chopped
- Baking parchment