Garlic butter

Anna's tips for the perfect garlic butter:

• I sometimes stir in a handful of finely chopped parsley, chives or dill for a fresher flavour and a pop of colour. A little lemon zest works well, too, especially if you're serving the garlic butter with fish or seafood.
• If you prefer a gentler garlic flavour, try roasting the garlic first. Once soft and golden, squeeze the cloves from their skins and mash them into the butter. This creates a sweeter, more mellow flavour.
• If you’re making garlic butter ahead of time, I recommend shaping it into a log using baking parchment, then chilling or freezing it. This way, you can simply slice off what you need.
• This garlic butter isn't just for bread – I often brush it over warm dough balls, spread it on pizza bases before baking, or toss it through freshly cooked pasta for an easy supper. It's also a perfect for topping steaks, vegetables or melting over fish.
• If you’re dairy-free, you can easily substitute the butter with a good quality plant-based alternative. Just be sure to choose one that’s unsalted and suitable for spreading, so you still get that creamy texture without compromising on flavour.