INGREDIENTS

100g salted butter, softened at room temperature
Lots of freshly ground black pepper
2 tsp Graham’s Dijon mustard

INSTRUCTIONS

Mix all of the ingredients together, so that the mustard is completely incorporated and the black pepper evenly distributed. Chill for 30 minutes so that the butter is malleable but not soft.

When the butter is lightly chilled, use cling film to wrap it and create a neat log. To do this, roll out a large piece of cling film. Fold over the clingfilm so that your can roll it but without your hands touching the butter. Make a log shape and then twist the ends of clingfilm to roll it tighter. Put the log back in the fridge to set again. When it is hard you can take off the clingfilm and wrap in parchment paper for presentation purposes. Enjoy with freshly baked bread!