I love this recipe because it is all about using what is available in my garden, and so every time I make this dish the flavours are different. Taking inspiration from River Cottage Australia, I have included nasturtiums in this recipe. The nasturtiums add a peppery flavour.

• 250g of butter, cubed and at room temperature
• 2 cloves of garlic, minced
• 4 nasturtium leaves or choose amount to suit your taste
• Herbs from the garden such as parsley and chives, choose amount to suit your taste

1. Finely cut up the herbs and combine with the garlic and butter. Mix until combined.
2. Wrap up the garlic and herb butter in cling wrap and manipulate until the butter forms a log.
3. Refrigerate until solid. Cut and use as required.
4. Use the butter to make garlic bread or on boiled potato’s.