Wild garlic butter
The gentle heat and fresh allium tang of this butter elevates new potatoes, toast and spinach and cheese omelettes. It can be frozen in parchment, sealed in an airtight container or ziplock bag for up to 6 months.
Wild garlic has to be one of the most sustainable ingredients available in the Spring. Bursting from the soil in woodland areas from March – June, where it later appears with white, umbrella-shaped flower heads, it’s bountiful, free to all and returns every year, assuming foragers just trim the leaves and allow the roots to remain in the ground. You’ll smell the pointed leaves before you see them. Just be sure to wash them well before cooking with them as they are often found in dog walking spots.
INGREDIENTS
Makes just over 200g
- 20g wild garlic leaves, rinsed well and spun dry in a salad spinner
- 200g unsalted butter, softened
- ½ tsp Halen Môn Pure Sea Salt
METHOD
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Blitz the wild garlic in a food processor until a puree forms. You may need to scrape down the sides a couple of times. Use a spatula to scrape the puree into a bowl with the butter and salt.
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Fold together until the wild garlic is incorporated (the softer your butter is, the easier this will be). Transfer to the centre of a 15cm long piece of parchment and wrap the sides tightly over the butter.
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Twists the ends of the parchment to seal, then transfer to the fridge to chill.
The butter can be kept in the fridge for up to 14 days, or the freezer for 6 months.
