Serves 8

This delicious butter is a classic. It's said to have originated in a restaurant of the same name in Geneva in the 1940s. Normally it's served with steak, but I've done it here with tuna. It's completely moreish and delicious with anything.

250g/8oz unsalted butter, at room temperature
20g/3/4oz tomato ketchup
1tsp Dijon mustard
1tsp capers, well rinsed
2 shallots, peeled and finely chopped
A small bunch of chives
A small bunch of thyme, leaves only
A small bunch of tarragon, leaves only
1 clove garlic
3 anchovy fillets, drained and patted dry
1tsp Worcestershire sauce
1/2tsp Madras curry powder
1/2tsp sweet paprika
The juice of half a lemon
The zest of one lemon
The zest of one orange
A little sea-salt (omega)

Place all the ingredients except the butter in a processor and blend until smooth. Add the softened butter and process until really well combined. Place on a sheet of foil, roll into a sausage and chill until firm.

This butter is served here with with a simple grilled tuna. To grill the tuna, heat a little oil in a frying pan. When the pan is very hot place the tuna in and sear for two minutes on either side.