How to make semi-soft butter

Andy’s excellent “Cooking with Andy” series has inspired me to share a recession-busting secret recipe that has been solemnly handed down our family from father to son since I invented it by trial and error last night.

Vegetable oils and butter are natural and healthy, but margarine has been chemically processed creating  unnatural trans-fats your body isn’t designed to cope with, and tastes disgusting. Its only advantages are that it spreads well and is far cheaper than butter. Semi-soft butter, despite being around 50% cheap vegetable oil, is even more expensive than regular butter – an absolute rip-off in my mind. It should be cheaper than standard butter.

So:

Take one 500g block of butter. Melt in the microwave until creamy. Mix in 2 cups of vegetable oil (plain canola oil is fine) until well blended. Pour into containers (fills 2 margarine containers) and place in the fridge to set overnight.

Voila, you have just made your butter go twice as far AND made it spreadable!

Enjoy on your morning toast.