Wild Garlic Butter

Name: Wild Garlic Butter
Yield: Makes 250 g
Ingredients: good handful of wild garlic leaves (approx. 25 g), very finely chopped; juice of ½ a lemon; 250 g butter, left to soften at room temperature

Preparation info

Makes
250 g

Difficulty
Easy

Appears in

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

Starter
Summer
Gluten-free
Vegetarian

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.