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Wild Garlic Butter
An incredibly easy recipe to make. But don’t be fooled, it packs a punch and offers you an incredibly versatile ingredient, which you can add to many dishes. Whether that be Kiev, pastry, bread, maybe even melted over a luscious steak? Whatever you decide to do with it…I’m sure it’ll be delicious.
- 250 g pack unsalted butter softened
- 1/2 tsp ground pink himalayan salt add more to suit taste if necessary
- 50 g wild garlic leaves finely chopped
- Mash the butter in a bowl with pink himalayan salt. Stir in the chopped wild garlic. Using a piece of greaseproof paper, roll and shape the butter into a log, then twist the ends to close. Chill until needed or freeze the log for upto a month and cut off slices as needed.