Step 1

Finely chop the shallot and place them in a pan with the red wine.

Step 2

Bring it to the boil and cook until there is pretty much no wine left. This takes a good 5-10 minutes.

Step 3

Set it aside to cool.

Step 4

Place the butter, parsley and a grind of pepper into the food processor and whizz.

Step 5

Add in the red wine shallots and pulse until everything is combined and a fabulous colour.

Step 6

Lay a large strip of cling film out on the bench , spoon the butter into a rough log onto the long edge of the cling film. (It will take up the centre 3rd of the the cling film.

Step 7

Carefully roll the cling film around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.

Step 8

Tie a quick knot in the ends of the cling film and store it in the fridge.