Wild Garlic Butter
Introduction
Simple to make and can be used in all kinds of dishes - pastas, kievs, garlic bread, melted over jacket potatoes or griddled meat. Can be frozen when wrapped in baking parchment for up to 3 months.
Ingredients
- 250g unsalted butter, softened
- flaky sea salt, to taste
- 50g wild garlic leaves, finely chopped
Method
- Mash the butter in a bowl with some sea salt to taste (add a bit at a time to find your preferred level)
- Stir in the chopped wild garlic.
- Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker.
- Chill until needed. You can freeze the log for a month and cut off slices as needed