Red Capsicum and Chilli Butter

I devour this whenever I make it – it goes with so many dishes! Drizzled over minced lamb skewers was the original concept from an article in the SMH Good Food paper, yet it suits most dishes with a lovely warm chilli kick to it. I recommend making a big batch!

Pictured: Red Capsicum and Chilli Butter

75g butter

50g chilli flakes

1 red capsicum finely diced

Melt the butter in a small frying pan, add the chilli flakes and capsicum and gently cook for 2 minutes to infuse. It is ready to use! Pour into a jug with a spoon for guests to serve themselves.

It can be dolloped straight from the fridge on top of hot dishes as well.

Serves 4 at a BBQ