Tarragon, mustard and lemon butter

Finely chop a 20g pack of tarragon. Put in a bowl with 125g of softened unsalted butter. Add half a teaspoon of Dijon mustard and the zest of one unwaxed lemon 🍋 and a quarter teaspoon of salt, plus some freshly ground black pepper. Use a fork to mash everything together. Baste chicken breasts or pork chops with this butter just before serving or toss through steamed new potatoes.