Preparation info
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

When wild garlic is in season, it’s really in season, and there’s too much to use fresh every day. We had to come up with a few recipes to preserve the fresh, aromatic plant, so different to the peppery harshness of garlic bulbs. This first recipe uses the leaves to make a vibrant butter; the second is a good way to preserve the stalks.


  • 200 g wild garlic
  • 500 g unsalted butter, at room temperature
  • 1


Bring a large saucepan of water to the boil with a pinch of salt. Blanch the wild garlic for 1 minute, then plunge into iced water. Drain and wring out any excess water.

In a high-speed blender, process the garlic and butter in batches until smooth then pass through a fine sieve. When it is firm enough to shape, season with lemon juice and salt – if it is still quite loose then chill fo