Serves 8

This butter is delicious with grilled beef, veal chops, salmon or trout. Green vegetables such as spinach or cavolo nero are the perfect accompaniment.

All these recipes make about 300g (10oz) of butter. I would allow about 35g (11/2oz) per serving, so divide it into portions and place in the freezer.

1 bottle of full-bodied red wine
150g/5oz tin of anchovies in olive oil
3 cloves of garlic
250g/8oz unsalted butter, at room temperature
A little lemon juice to taste
Freshly ground black pepper
Pour the wine in a heavy-based saucepan large enough to hold the wine comfortably. Place over a medium heat and bring to a simmer. Turn down slightly and reduce by half. This should take around 20-30 minutes. Remove from the stove and allow to cool completely.

Drain the anchovies completely of the oil and pat dry with kitchen paper. Place them in a food processor with the garlic and wine and purée. Add the softened butter in 3 batches, allowing each piece to completely combine before adding the next one. Finish with a squeeze of lemon juice and a generous grind of black pepper. Place on a piece of foil, roll into a sausage shape, cut into portions and put it in the fridge or freezer until ready to use.

This butter is served here with beef. Season the meat really generously on both sides and place in a smoking hot pan. Sear on one side for three minutes, turn and sear on the other side for three minutes, if you want it medium rare. Let it rest and then simply place the butter on top.