Grind a garlic clove with a big pinch of rock salt, then add it to about 100g of softened butter. Add a grind of black pepper and some finely chopped parsley. Now, here’s a tip I picked up from one of Rick Stein’s programmes: add a little splash of brandy to the garlic butter. Mix well. Goes particularly well with a charred and bloody steak.
A nice variation would be to use a little chopped tarragon instead of the parsley.
