500g butter, softened
30g tomato sauce (ketchup)
15g dijon mustard
15g capers, rinsed and squeezed dry
1 large golden shallot, finely diced
25g flat-leafed (Italian) parsley, finely chopped
25g chives, snipped
pinch of dried marjoram
5g thyme leaves
5g tarragon leaves, finely chopped
1 garlic clove, very finely chopped
4 anchovy fillets, finely chopped
1 tablespoon brandy
1 tablespoon Madeira
1 tablespoon Worcestershire sauce
½ teaspoon paprika
8 white peppercorns, ground
zest and juice of ½ lemon
zest of ¼ orange
2 teaspoons salt

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1.Add all the ingredients to the bowl of a stand mixer fitted with the paddle attachment and mix on a medium speed for about 5 minutes, scraping the side of the bowl with a spatula, until fully incorporated.
2.Turn out onto a large sheet of baking paper and roll into a log.
3.Twist the ends to close and refrigerate until set, about 2–3 hours.
4.Store any excess butter in the freezer for another day.

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.