Chimichurri in butter form. Sublime No. 17 takes the classic South American green sauce and sets it in grass-fed British butter, giving you parsley, oregano, garlic, lemon, coriander and a touch of chilli in a pot that is ready to use straight from the fridge. Herbaceous, bright and a little warming. It works particularly well with fish and seafood coming off a hot grill or barbecue. Melt over monkfish skewers straight from the flame, spoon over whole bass before roasting, brush onto sardines before grilling, or use as a baste for anything robust enough to carry the herbs and garlic. The acidity from the lemon lifts it, and the oregano gives it a depth that sets it apart from a straightforward garlic butter. Made by Sublime Butter in London using Red Tractor certified cream from high-welfare Jersey cows. A 90g pack goes further than you might expect.