Mix the softened butter with the herbs, then season with salt and, if you like, a pinch of pepper.

Use stainless steel moulds lined with plastic wrap or semifreddo film, then press the herb butter into them. If you don't have moulds, simply roll the butter into a log and wrap it in plastic wrap.

Now just let it chill in the fridge, ideally until the next day.

The next day, pop the butter out of the mould and peel off the film, or unwrap the log from the plastic wrap. Then it's ready to serve - perhaps simply on fresh baguette, or melted over a freshly grilled steak.