Wild Garlic Butter

Preparation info

  • Makes

    250 g

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This goes with all sorts of veg: toss it with roasted broccoli, melt it into wilted spring greens or warm carrots, or lay a slice on top of fried mushrooms on toast. It–s also good with meat. Try a slice on top of a steak or stuffed between the skin and breast of a chicken before roasting.

Ingredients

  • 250 g butter, left to soften at room temperature
  • good handful of wild garlic leaves (approx. 25 g

Method

Beat the chopped wild garlic leaves and lemon juice into the butter. Arrange in a rough sausage shape in the middle of some cling film. Roll the cling film tightly around the butter and twist it securely at both ends. Keep in the fridge for a few days or the freezer for longer, slicing bits off as you need them.