Nasturtium Flower Butter
Rinse the flowers and the leaves, pat dry and pluck off the petals. Chop the leaves finely.
Stir the butter until creamy, add the leaves and petals and season with the salt and lemon zest.
Spoon onto a piece of plastic wrap and shape into a roll. Close the plastic wrap and leave to set in the refrigerator for about 1 hour.
Unwrap the butter and serve cut into slices.