10 mins plus freezing
Super easy
serves 10
About the recipe
Foraged a glut of wild garlic but not sure what to do with it? Preserve it for a rainy day by whizzing it into this versatile wild garlic butter. Use it to make this next-level tear & share garlic bread, or drizzle it over steamed fish, melt over steak, toss through pasta or even spread on toast! The possibilities are endless.
Ingredients
200g wild garlic leaves
500g unsalted butter, at room temperature
Top Tip
HANDY HINT
You can find wild garlic in public woods and fields in the UK – just make sure you wash the leaves before use. Either use bicarbonate of soda, wash and then spin or pat dry with a clean tea towel; or dip into boiling water for 30 seconds, then immediately transfer to a bowl of iced water, and dry.
Method
- Boil the kettle. Place the wild garlic leaves in a large bowl, cover with boiling kettle water for 30 seconds, then immediately transfer to a bowl of iced water. Drain and pat dry with a clean tea towel.
- Transfer the wild garlic leaves to a food processor with the butter and 1 teaspoon of sea salt, then whiz until smooth.
- Spoon the wild garlic butter onto a sheet of greaseproof paper, form into a log shape, then scrunch the ends like a cracker and pop into the freezer for 1 hour. Get it out of the freezer, unwrap it and slice it 1cm thick, then rewrap and keep frozen until needed – it’ll keep happily for up to 6 months.
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