From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
1 tsp sunflower oil
3 shallots, very finely chopped
100g (4oz) butter, softened
1 tblsp black peppercorns, coarsely crushed
1 tsp Dijon mustard
¼ tsp sea salt flakes
Heat the oil in a small pan over a medium heat, then add the shallots and gently fry for 6-8 minutes, until golden brown. Leave to cool, then beat into the butter with the peppercorns, mustard and salt.
Scrape out onto a square of parchment paper and roll into a cylinder 2.5cm (1in) thick, twisting the ends to secure. Chill for at least 2 hours to harden. Use as required.