Garlic Butter - obviously great with chicken (try it in a Kiev!), but also great for garlic bread to go with your spag bol!

Peppercorn - designed mainly for steaks as a really nice resting butter.
You could use it as a good base for a steak sando or stirred into a chilli con carne at the end, yum! It’s got a really nice beefy hit because of the beef extract and a mix of pink and black peppercorns.

Herbs & Confit Garlic - designed mostly for lamb , it’s made by making a beurre Noisette and then infused that with rosemary and mint before blending with more butter, confit garlic a  slight touch of honey.