This is a delight and a revelation. Parsley butter is given more status with its French title, Beurre Maître d’Hôtel, and it’s magic. Try it on steaks, new potatoes or carrots. Mixed with lentils it makes a great dish to serve with pheasant, venison or pork. It is also useful to serve with turkey leftovers.

75g unsalted butter, softened
1½ tbsp very finely chopped parsley
A few drops of lemon juice

200g Puy or green lentils
150ml chicken stock

In a small bowl, work the butter and parsley together with a fork and add a few drops of lemon juice. Roll into a sausage shape, wrap in cling film and store in the fridge. It will keep for several days.

Wash the lentils and put them in a pan with a generous amount of salted water. Cook for about 20 minutes until the lentils are just tender, drain and return to the pan with the chicken stock. Continue to cook gently until the stock is absorbed but do not let the lentils become mushy.

Add the parsley butter cut into slices, shake the saucepan to distribute the butter which will coat the lentils. Check for seasoning and serve immediately.

I have used this recipe for years. It is based on the one in Elizabeth David’s French Provincial Cooking. As she writes, in winter ‘as a separate vegetable dish this is hard to beat’. Praise indeed.