If making this with the Rump Cap / Picanha roast (the recipe this butter was shared with), put the foil wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) with the rump cap for 1 hour.

Preheat oven to 180°C/350°F (160°C fan-forced).

Put the garlic cloves on a piece of foil, drizzle with oil and salt, then enclose with the foil.

Place in the oven for 30 minutes or until the garlic flesh is soft like a paste (check a big one).

Open the foil and when cool enough to handle, squeeze the flesh out into a bowl.

Measure out 2 tablespoons of the roasted garlic paste into a small bowl. Add remaining butter ingredients, then blitz with a stick blender until smooth. Stir in parsley, if using.

Add a dab on steak, grilled chicken, fish etc, or on steamed vegetables. Or serve with dinner rolls - it's amazing! I like using it when softened but you can also make a log, refrigerate to firm then cut slices.