by Wendy Bull

Created on: February 06, 2007   Last Updated: May 04, 2007

For taste, butter has to be better than margerine. It is creamier and thicker and has so much more flavour.

Imagine a hot steaming jacket potato, with melting margerine going all oily and disgusting in it. Now imagine the same hot jacket potato but this time with a chunk of butter melting slowly through the potato inside, causing it to be creamier and richer in texture and taste.

The same goes for hot toast or crumpets. A nice spreading of butter compliments it no end but marg just melts and becomes a bit non-existent.

Last imagination theory - fresh baked bread. Thick slices of breaded ham, fresh salad and a nice spread of butter. This makes a sandwich for me and margerine can never replace that gorgeous buttery taste.

There will be more fat in butter than margerine (especially if you use light versions of marg) but as long as you don't use butter in excess it can be enjoyed as a tasty addition to many meals.

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