This is a recipe for a compound butter mix which will elevate any fish or meat dish – even more so as we are coming into the summer months. Melt it over grilled fish or barbecue meat for the most outstanding flavoured butter


• 1 bunch watercress

• 1 bunch flat leaf parsley

• Small bunch chervil

• Small bunch chives

• 50g baby spinach

• 4 shallots finely chopped.

• 4 small gherkins

• 2 anchovy fillets

• 20g capers

• 3 small garlic cloves

• 1 egg yolk

• Pinch cayenne pepper

• 200g softened butter

• Salt and ground white pepper


Take all fresh herbs off their stems and roughly chop. Put all ingredients in the food processor and process to a paste.

Gradually add the butter and process until the mixture is light and fluffy.

Remove from the food processor and serve.

Gary Townsend is Head Chef/ Owner Elements Restaurant Instagram @elementsgla X @elementsgla Facebook /elementsgla