Christmas Herb Butter


Makes one cup

1 x 250g unsalted butter, softened

4 sprigs fresh rosemary

1/2 cup chopped parsley

6 sprigs fresh thyme


For a savoury tomato butter, add:

1/3 cup finely chopped sun-dried tomatoes

For a Christmas twist, add:

1/3 cup chopped cranberries

Hold on to your left-over herbs to make this fragrant herb butter ahead of time.


  1. Place butter into a bowl and allow to soften.
  2. Finely chop the herbs.
  3. Stir the herbs through the softened butter.
  4. Place the butter on a piece of greaseproof paper and roll up, twisting the ends to make a sausage shape.
  5. Store in the fridge until ready to use, and when ready to use, unwrap the butter and cut into slices.


  1. To place under the chicken or turkey skin, gently use the back of a spoon or your hands to work a pocket between the skin and the breast meat.
  2. Gently place a piece of butter under the skin on either side before roasting. This can be done a day in advance. Simply leave your chicken prepped in the fridge overnight, then place straight into the oven.


  1. Herb butter is fabulous on steamed vegetables (and even bread)! Simply dollop a slice on top of warm veggies before serving.