Herb bread

Serves 6

• 2 Vienna loaves

• 4 oz butter

• 1 tablespoon lemon juice

• 1 tablespoon chopped parsley

• 1 tablespoon chopped chives

You will need a bread and a knife for cutting the loaves, and two large squares of kitchen foil for wrapping up and heating the prepared bread. Find a small basin, a wooden spoon and a table knife for spreading the butter. Turn on the oven heat to hot (425F, 220C).

        Using a bread knife slice the Vienna loaves at an angle (so that the slices are a little loger) and almost through the loaf, but not quite, so that you leave the bottom crust whole. Set the bread aside while preparing the herb butter.

        Put the butter in the basin and beat with a wooden spoon until soft. Then beat in the lemon juice and the chopped parsley and chives and mix well.

        Spread the butter generously between each slice of bread, taking care not to break the loaves open too much. Now completely wrap each buttered loaf in a square of kitchen foil like a parcel.

        Put the wrapped bread in the center of the pre-heated oven and let it heat through for 20 minutes. Wearing oven gloves, take out, open the foil and serve the bread at once slices. Herb bread is good with soup, cold meats and salad and very good with omelet's.