60g butter, chopped
1 tablespoon baby capers, rinsed, chopped
1/4 cup lemon juice
1 tablespoon chopped fresh flat-leaf parsley leaves
Step 1Melt butter in a frying pan over medium heat until foaming. Add capers. Cook, stirring, for 1 to 2 minutes or until butter starts to brown lightly.
Step 2Add lemon juice. Cook, stirring, for 1 minute. Remove from heat. Stir in parsley. Season with pepper.
Suitable to freeze in an air tight container for up to 2 months. Reheat in a small saucepan over low heat.
- Author: Kirrily La Rosa
- Image credit: Georgie Cole
- Publication: Super Food Ideas