Make the sage and apple butter: mash all the ingredients together (you need to taste the sage before including it in the butter as its strength varies dramatically).
Pack into an ice cube tray or lay on cling film and roll to make a neat sausage shape and chill or freeze until needed.
Make the three thyme butter: mash all the ingredients together.
Pack into an ice cube tray or lay on cling film and roll to make a neat sausage shape and chill or freeze until needed.
Make up the butters and store in the fridge (for up to a week) or the freezer, to use as needed.
