It's funny just how brand-oriented some of our food choices are. If I'm baking cakes, I go for an Anchor butter, if I plan to make a batch of cookies, then a spread like Flora would find its way into my shopping basket. As for a morning toast, there is no - it must be Lurpak. We all love the salty buttery spread, which melts over a hot toast, creating a perfect combination of flavours.
Lurpak - a well known and much loved brand of butter and spreadable - has recently unveiled Lurpak Infusions, a blend of butter and rapeseed oil with added herbs and spices, all lightly whipped for the ease of spreading.
There are three new flavours - Chilli & Lime, Smoked Chipotle and Sea Salt & Pink Peppercorn.
Dan Lepard, a master of baking, has given his endorsement to the new range and offered his serving suggestions with such mouth-watering recipes as Hor Smoked Salmon on soda bread with Lurpak Spreadable Infusions Sea Salt & Pink Peppercorn, Lurpak Spreadable Infusions Smoked Chipotle & pulled pork bagel and Lamb kebab in pitta with Lurpak Spreadable Infusions Chilli & Lime.
Well, Dan is a celebrity chef with a magic touch, and has inspired many legions of fans.
But what can ordinary Mums - like me - who have a family to feed and a home to run do with the new spreadable flavours?
Sea Salt & Pink Peppercorn spread was probably my top favourite. It is meant to be ideal for paninis and soda bread.
The peppercorn smells and tastes very fresh, and looks so pretty, with specks of bright pink.
It added an extra flavour to a classic Reuben sandwich.
Apart from sandwiches, you can use it as an ingredient in all kinds of meals - from mains to side dishes.
For example, it gave a wonderful flavour to roasted baby carrots.
Smoked Chipotle spread is pastel orange in colour, easily spreadable, great for burrito-style wraps. It's not a spread with a delicate hint of chipotle, neither does it hit you with a heat wave, it's somewhere in between, flavourful and creamy.
The other day I cooked a roast chicken, and used Smoked Chipotle (about 3 heaped tbsp) to smother the chicken all over. If you enjoy your roast really hot, you might want to top up the chipotle or perhaps chop up a fresh chilli and add to the spread. To keep the chicken moist, add a whole red onion and halved lemon in the cavity too.
The gravy made with the chicken stock and the juice from the roast was tasty, with a hint of heat and smokiness, but not overwhelming.
I have added a smoked chipotle spread to a dish of fried courgettes and tomatoes cooked with garlic cloves and tomato paste. It works well with the vegetables.
Heat up a pitta bread in the toaster, slice in half, creating a pocket, spoon 2-3 tbsp of the courgette-tomato mix, add a chopped sausage.
Chilli & Lime combines the lime zest with the red hot chilli. Lovely in grilled cheese sandwiches, it is another creative cooking ingredient.
For a flavourful turkey stir fry, melt a couple of tablespoons of Chilli & Lime spread, add the strips of turkey and sliced sweet peppers, cook for about 10 minutes, stirring often. Serve with rice.
Have you tried new Lurpak Infusions? What did you cook with them?
Disclosure: I received three tubs of new Lurpak Infusions for the purposes of testing and reviewing. All opinions are mine.