Nigel Slater's recipe for panettone with minced meat and orange butter

Remove 250g of butter from fridge and let it come to cool room temperature. Place the butter in a bowl and beat with a wooden spoon. Add 100g of minced meat to the butter, but don't mix it yet.

Finely grate a medium-sized orange peel and add to the butter. Add a pinch of ground cinnamon – no more – and 2 tsp of brandy. Cut 75g of candied peels into small cubes (or use the diced ones) and add to it. Combine the butter, minced meat, orange zest and brandy, stirring to combine, but be sure not to mix too much.

Lay a sheet of waxed paper or clingfilm about 20cm square on the work surface. Place the butter in the center, fold the paper or film to cover it, then roll it into a 15 cm long cylinder and seal the ends. Refrigerate until firm.

Grill 4 slices of panettone, then put a thick slice of minced beef butter on each and let it melt, placing it under the grill if you like.

You can make St Clement's ginger butter by adding 2 tsp each of finely grated lemon and orange zest and 3 diced cured ginger to 250g of butter.

You can freeze butter up to a week before you need it.

Don't use a mixer or food processor, or your butter will turn brown.

You can make a quick panettone cake by slicing small (15cm) panettone into rounds, each 5cm thick. Spread all layers with lemon curd (you need a 350g jar), then a layer of cream cheese (you need 450g) sweetened with 2 tbsp icing sugar. Dust with icing sugar.