Recipe

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• 125 g butter
• 3 tbsp coarse grain mustard
• 1 tbsp fresh rosemary, chopped
• 1 tsp lemon juice
• 1 tsp lemon rind, grated
• 1 tsp honey

• 1 Beat butter until light and creamy.
• 2 Add all the other ingredients and mix together until well combined.
• 3 Spoon the butter mixture down the middle of a piece of plastic wrap, fold up the edges over the butter and roll the mixture into a log shape.
• 4 Refrigerate until firm.
• 5 Slice the butter into rounds.