What I always advocate is balance. Some of my recipes do indeed include butter (for sweating vegetables or making sauces, for instance) but the amount is usually minimal, and unless you are already spreading butter on bread so thick your teeth leaves marks in it, it is not likely to be excessive (personally I spread my bread with a low-fat dairy spread like Gold and I find this gives me a little licence with butter for cooking). Also, wherever possible, I use groundnut and olive oil in preference to other fats.
My own philosophy could be summed up thus: I would rather eat a roast chicken with butter once a month than eat it three times a week with none. But I think that, as a general rule, it is the responsibility of each of us individually to assess our eating habits and take the appropriate action.
In just 20 minutes you can have this mouthwatering fish dish on the table. Serve it with steamed Juliette or Anya potatoes.
Doesn't this sound like the height of luxury? Well, it is and, thanks to a secret ingredient, plus ready-prepared lobster tails in brine, it's a risotto that anyone can make in minutes.
Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.