Place the butter in a heatproof bowl and soften by beating with a wooden spoon.

Put the measurement water, salt and oregano in a saucepan, bring to the boil and cook for 4–6 minutes until it has reduced a little, then pour it over the butter and stir with a wooden spoon until well blended.

Leave to cool.

Knead the cooled butter with your hands, squeezing out any excess water.

Drain well, then spoon the butter into a hot, sterilized jar.

Seal the jar and store in the refrigerator, or a cool place, for at least 6 weeks before using.

Use within 3–4 wee