Smoked garlic butter

After a truly inspiring visit to the Garlic Farm on the Isle of Wight this month, I couldn't wait to make this incredibly adaptable flavoured butter.  Simple to the last, it can be used in so many ways.

• Take eight large juicy cloves of smoked garlic
• 50 grams of chopped flat leaf parsley
• 25 mls of good extra virgin olive oil
• 100 grams of softened salted butter

Whizz these through in a food processor, the olive oil gives the butter a fluid consistency and, when refridgerated and then brought back up to "soften consistency, allows the mixture to be re-emulsified to its creamy texture much more easily.

If you don't have a food processor, crushing the garlic and chopping the parsley finely is just as good, you need a good strong blending arm instead.

My thanks to the Garlic Farm for such a lovely morning.