Garlic butter can add a magical touch to many dishes. Rub it along a corn-on-the-cob, or stick some in a jacket potato. Make garlic bread to have on the side of many main courses or even with a cheese plate in the evening, the options are endless. I have not included strict quantities as you can make as little or as much as you like. I generally make enough to keep in a small pot in the fridge, ready to use.
Soft butter (approx 50-70 g)
2-3 cloves of garlic (crushed)
Salt and pepper
Thyme or oregano
Mix all the ingredients together, place in a tub and keep in the fridge.