Anchovy and herb butter

175g slightly salted butter softened

6 anchovy fillets ( plus a little oil)

1-2 tbs finely chopped parsley

Black pepper

A pinch Seasalt

Using a fork, finely mash the anchovy fillets smooth on a board, then add to the butter, the parsley, a little of the anchovy oil, a good grind of pepper and a pinch of salt crystals. Create a ball then lay on a sheet of cling film, fold the film over and roll gently into a 'sausage twisting the ends tightly to hold the shape. Pop into the fridge to hardeb. serve the butter cut into discs on top of warm homemade bread, toast or on top of baked potatoes.