Winter greens with walnut butter

If you have time, make the butter 24-72 hours in advance. Soften the butter to room temperature, beat with a spoon to give a whipped effect and set aside

Roughly chop the walnuts then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter

Arrange the soft walnut butter on a large sheet of cling film in a long log shape. Wrap and roll into a sausage shape approximately 4cm in thickness, tie off the ends of the cling film and allow to set in the fridge until required

If making the butter on the day, roughly chop the walnuts and toast in a hot, dry pan until roasted and aromatic. Add the butter to warm through, then remove from the heat

Bring a 2 litre pan of water to the boil with a good pinch of salt. Add all of the prepped greens to the pan, cook for 4-5 minutes then strain and return to the pan with the toasted walnut butter. Toss until all of the greens are evenly coated in the butter and serve in warm dishes

Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter