Festive butters
Prep time: 5Total time: 
Festive butters
Surprise your guests by giving your usual turkey a new twist with one of our three festive butters
Prep time: 5Total time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
For the herby citrus butter
- 100g unsalted butter, softened
- ½ x 20g pack sage, leaves picked
- ½ x 20g pack thyme, leaves picked
- zest of 1 lemon
- zest of 1 clementine
For the anchovy butter
- 100g unsalted butter, softened
- 10g anchovy fillets
- 4 garlic cloves, halved
- ½ x 20g pack rosemary, leaves picked
For the curried butter
- 100g unsalted butter, softened
- 1½ tsp mild curry powder
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp chilli powder
- 20g dried apricots, roughly chopped
Step by step
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Put the butter into the small bowl of a food processor and add the remaining ingredients for your chosen flavour. Blend until well combined and the herbs (where used) are finely chopped. Shape into a log, wrap in greaseproof paper and store in the fridge (or freeze) until ready to use. Allow to soften at room temperature before using to prepare your turkey.
