Butter! Bloody love it. Good on bread. Good on vegetables. Good on everything. Especially when you flavour it up with some lemon and thyme. Preserved lemon butter is delicious on roasted vegetables. On medium rare steak. On pan-fried fish. On steamed vegetables. Probably not on cake, but that’s over to you. 

Preserved Lemon Butter

A Bon Appetit recipe

preserved lemon half of 1

butter 60g, room temperature

fresh thyme leaves 2 teaspoons

lemon zest ½ teaspoon finely grated

sea salt a generous pinch 

freshly ground black pepper

Use a teaspoon to remove and discard the flesh of the preserved lemon. Finely chop the preserved lemon skin with the thyme leaves and add to a bowl with the remaining ingredients. Combine thoroughly and then slather it on your dinner. Any leftover butter will keep in a covered container in the fridge for a week or so.