Ingredients Chili, Coriander, & Lime Butter:

7oz Kerrygold

Salted Butter

2 chillis, chopped & deseeded

2 tablespoons coriander, finely chopped

1 lime, juice & zest

sea salt and freshly ground pepper

Tarragon & Horseradish Butter:

7oz softened Kerrygold

Salted Butter

2 tablespoons tarragon, finely chopped

1 tablespoon creamed horseradish (or grated fresh horseradish)

sea salt and freshly ground pepper

Cream together the butter with all of the ingredients using the back of a wooden spoon until all the ingredients are completely incorporated into the butter.

Cover and chill in the fridge until you’re ready to use the butter.

Remove the butter about 30 mins before you use it to bring it to room temperature and once you’re ready to serve your grilled meats or baked potatoes place a spoonful of the butter on top and watch it melt.