Wild garlic butter

This flavoured butter is extremely versatile – use to make garlic bread, in a chicken Kiev, or melted over a griddled steak or baked potato

Prep:10 mins
plus chilling, no cook

Easy

Nutrition per serving

kcal 92
fat 10g
saturates 6g
carbs 0g
sugars 0g
fibre 0g
protein 0g
salt 0.3g

Ingredients

250g pack unsalted butter, softened
flaky sea salt, to taste
50g wild garlic leaves, finely chopped

Tip

Barney’s foraging rules

Take a pocket guidebook, and check it before picking anything. Make sure that it is legal to forage in a public area or that you have the landowner’s permission. Use all your senses to identify the plants you are looking for; it may look similar to wild garlic but if it doesn’t smell of garlic – don’t eat it! Never pick leaves next to busy roads or lanes, or low down, where dogs are regularly walked. If foraging for stinging nettles, wear gloves when picking and make sure to cook properly.

Method

Mash the butter in a bowl with some sea salt – start with 1/2 tsp, then taste before adding more. Stir in the 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.