- 200g unsalted butter
- 30g wild garlic
- 1 tsp sea salt flakes
- 1/2 tsp paprika
Our grassy banks and woodlands are rich with these aromatic, flavourful leaves. This spring make sure you find a fragrant springtime walk and forage for leaves to take home.
This garlic butter is a delight to have in the fridge ready to serve on top of a steak, toss through fresh greens or smear onto warm bread. Incredibly simple to make and mouth wateringly satisfying, wild garlic butter is a must at this time of year!
Make the most of nature’s larder and join us for our next Wild & Foraged course to discover more recipes like this.
METHODDIFFICULTY: Easy 10 MINS
Wash and then very finely chop the wild garlic leaves. Then simply place the softened butter in a mixing bowl and stir in the wild garlic, salt and paprika. Spoon the mixture onto a sheet of clingfilm or baking parchment and roll up to form a log shape, about 3cm in diameter. Chill in the fridge and then cut into 1/2cm slices when you ready to use it. Or, serve as it is to be spread on freshly baked bread.
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