This is a great way of using up those strawberries that have gone soft, turning them into a delicious butter, which is perfect on hot muffins or crumpets. You can freeze this butter shaped into a log, wrapped in baking paper and then cling film. You can then simply slice discs off and use whenever you fancy a bit of strawberry.

You will need:
250g butter, at room temperature
2 tablespoons of honey
150g strawberries, roughly chopped
1 tablespoons of chopped basil leaves (ideally semi-dried, if using fresh, add at the very end or the butter will turn green)
Pinch of salt
3 tablespoons of Pimm’s (optional)

Simply beat the ingredients together either by hand, electric whisk or a free standing mixer until the butter is light and fluffy
Serving options are endless – pancakes, muffins, crumpets or just toast.