Thermidor butter

150ml dry white wine

1 shallot, very finely chopped

handful tarragon leaves, chopped

handful parsley leaves, chopped

1 tsp Dijon mustard

juice 1⁄2 lemon

pinch paprika

dash Tabasco sauce

5 tbsp parmesan, finely grated

140g butter, softened

First make the butter.

Put the wine and shallot into a pan,

then bring to the boil and simmer until nearly dry.

Tip into a bowl to cool,

mix all the ingredients together,

roll into a log, using cling film or foil,

then chill to harden.

Can be frozen for up to 1 month

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