I was left most disappointed by Lidl, Co-op and Asda - and won't be rushing to buy their butter again. However, Tesco gave another good alternative with their Butterpak which I wouldn't hesitate buying again.

It spread so easily, was creamy and tasty. It melted straight into the toast and all four of us agreed it was the best out of the lot. Asda is also offering the larger 750g tubs for considerably less than Sainsbury's and Morrisons's non-sale price.Launched in 1962 by the Irish Dairy Board but only introduced to the US in 1999, Kerrygold is certainly a great advertisement for the dairy industry in Ireland, where cows graze on fresh grass for up to 300 days a year. This results in rich, flavourful butter that is bright yellow from the beta carotene in the grass. American butters are only required to contain 80 per cent butterfat, while unsalted Kerrygold – like other European butters – contains at least 82 per cent butterfat, which yields a much creamier product. (The salted version contains 80 per cent fat.) I found a cheaper - and tastier - alternative to Lurpak. I would happily buy the Aldi Nordpak over and over again. I pitted Warburtons white bread against Lidl, Asda, Tesco and more - the cheapest made the best toast Therefore Lidl shoppers are getting 100g extra for 10p less than Tesco customers are on Lurpak tubs right now.

Philip Khoury, head pastry chef at Harrods, recommends Lescure from the same region in France as the commercial-only Montaigu, which was chosen at Harrods following a blind taste of eight artisan butters.However, the retailer does have a deal on its 750g Lurpak spreads that shoppers should take note of. I tried supermarket cafe breakfasts from Morrisons, Tesco, Asda and more - there's two I never want to eat again Olivia Potts, author of Butter: A Celebration, extols the virtue of cultured butter (made from cream that has been allowed to ferment) in dishes that showcase its tangy flavour – for example, her butter and vanilla shortbread, stirred through polenta or melted onto steamed vegetables. “Butter from Brittany is heavily seasoned with salt in a way that makes it taste even more buttery,” she adds, “so it’s particularly good in Breton bakes that are supposed to taste distinctively of butter, such as Sablés Breton [butter biscuits].”