I made this after seeing something similar in Nigel Slater’s Kitchen Diaries. It is really difficult to get a good range of fresh herbs; my herb garden needs some time to get going, and the herbs in the shops are often past their best or out of stock. So, I was delighted to see some tarragon in good nick, and I mashed it up with a few ingredients to go with various dishes. I tried it first with a pork chop, and then spread on fresh bread. Last of all, I had some chicken joints with it. All great.
INGREDIENTS:
- 50g soft blue cheese
- 50g butter at room temperature
- 1/4 tsp dijon mustard
- a grate of salt and black pepper
- a tablespoonful of cream
- around 2g of tarragon leaves, shredded
METHOD:
- Combine the ingredients in a bowl and mash together until well mixed.
- Transfer to a ramekin and put it in the fridge so that it can be sliced and spread onto your dish of choice