For ease of preparation and family appeal, roasting will always be the preferred cooking method. We generally fall into breast meat or leg camps; crispy skin or no skin lovers - and he roasted bird will please most of us, most of the time. To make it different, without upsetting the plain breast meat loving children, is to offer optional flavourings, and this herb butter does just that.

Its fresh flavours are reminiscent of summer grills. Fitting then that you serve the chicken over fragrant coconut rice with some stir fried vegetables - a welcome change to the roast potatoes and root vegetables don’t you think?

Ingredients - serves 6-8 with roast chicken

125 g unsalted butter, softened
juice 1/2 lime
1 clove garlic, crushed & finely chopped
1 green chilli - seeded & finely chopped
25 g coriander leaf, finely chopped

Method

Press all the ingredients together with the blade of a kitchen knife, roll into a cylinder and wrap with cling film. Refrigerate. Cut discs off to serve over roasted chicken and keep the remainder in the freezer for another day.