Tenderstem® with Christmas butter

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(The Christmas butter will serve many more than 4 if you don't put the remainder in the freezer, so it could roughly serve 24 if all used)

  • 10 mins preparation
  • 5 mins cooking
  • 4
recipe PDF
  • 2 tbsp Rapeseed oil
  • 200g packet of Tenderstem®
For the Christmas butter
  • 250g Salted butter, to room temperature
  • 2 handfuls of finely chopped chestnuts (precooked variety)
  • 2 handfuls of dried cranberries, finely chopped
  • 2 sprigs of fresh rosemary, finely chopped
  • Zest of 2 clementines
  • 1 garlic clove, peeled and finely chopped
  • Salt and pepper


The remaining butter mix will sit happily in your freezer for a couple of months ready to melt on your Tenderstem® when needed.


Per serving (based on using 1/6th of the butter)


14.3g fat

5.9g saturates

6.2g carbs

4.2g sugars

2.3g fibre

2.1g protein

0.3g salt


  1. Make the Christmas butter: add all the ingredients (except the Tenderstem®) to the softened butter and combine really well.

  2. Place the butter mix onto some greaseproof paper and shape into a long sausage with a diameter of about 2 inches.

  3. Roll the greaseproof paper around the butter mix and tightly roll it around the butter to form an even sausage shape.

  4. Once it’s tightly rolled with a couple of layers of greaseproof, twist one end tightly and then repeat at the other end until you have a neat sausage shaped butter mix. Place in the freezer to freeze.

  5. Heat a large frying pan over a medium/high heat and add the rapeseed oil. Once hot, fry the Tenderstem® for a few minutes on each side until cooked and slightly charred.

  6. While the Tenderstem® is hot, cut about 1 inch from your Christmas butter roll (about 1/6th of the roll) and place on top of the Tenderstem® to melt. Toss the Tenderstem® through the butter and serve.

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