Wild garlic butter

Name: Wild garlic butter
Total time: 10 min
Yield: 10
Ingredients: 200 g wild garlic leaves; 500 g unsalted butter at room temperature

Capture the flavours of spring

“Foraged a glut of wild garlic but not sure what to do with it? Preserve it for a rainy day by whizzing it into this versatile wild garlic butter. Use it to make this next-level tear & share garlic bread, or drizzle it over steamed fish, melt over steak, toss through pasta or even spread on toast! The possibilities are endless. ”

Serves 10

Cooks In10 minutes plus freezing

DifficultySuper easy

Nutrition per serving

Calories 80 4%
Fat 8.8g 13%
Saturates 5.6g 28%
Sugars 0.1g 0%
Salt 0.1g 2%
Protein 0.2g 0%
Carbs 0.1g 0%
Fibre 0g -

Of an adult's reference intake

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Ingredients

200 g wild garlic leaves
500 g unsalted butter , at room temperature

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Method

Boil the kettle. Place the wild garlic leaves in a large bowl, cover with boiling kettle water for 30 seconds, then immediately transfer to a bowl of iced water. Drain and pat dry with a clean tea towel.
Transfer the wild garlic leaves to a food processor with the butter and 1 teaspoon of sea salt, then whiz until smooth.
Spoon the wild garlic butter onto a sheet of greaseproof paper, form into a log shape, then scrunch the ends like a cracker and pop into the freezer for 1 hour. Get it out of the freezer, unwrap it and slice it 1cm thick, then rewrap and keep frozen until needed – it’ll keep happily for up to 6 months.

Tips

HANDY HINT
You can find wild garlic in public woods and fields in the UK – just make sure you wash the leaves before use. Either use bicarbonate of soda, wash and then spin or pat dry with a clean tea towel; or dip into boiling water for 30 seconds, then immediately transfer to a bowl of iced water, and dry.