2-4 (depending on your herb density prefernce) handfuls of chopped herbs (mint, tarragon, parsley, basil, chives)
250 g butter
Soften butter and mix it with a handful of chopped herbs ( mint, tarragon, parsley and basil are all good) and a tsp of lemon rind. I then make the herb butter into a log shape, roll it in cling flim, and keep it in the freezer. Just slice off a piece to put on a steak, chops, new potatoes or jacket potatoes as you need it.