Ginger Lime Butter

Spinach gives the butter a pleasant green colour without adding flavour. Frozen chopped spinach is ideal as it has been blanched and usually has a good colour. Otherwise, cook some fresh spinach, only with water clinging to leaves just long enough to wilt. Drain, chop, drain again and measure.

Place spinach (if used), lime rind, parsley and ginger in bowl of food processor and process until pureed. Add lime juice and butter and process until smooth and light. Add salt and pepper to taste, process briefly to mix. Adjust flavour with more lime juice if necessary; butter should taste fairly strong of lime. Transfer to butter crock, cover and chill until required. Use for barbecued seafoods, poultry and veal, or as directed in recipes.