By William Lander, Shaun Searley and Daniel Morgenthau
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.
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