Wild Garlic Butter

The wild garlic season may be short, but this versatile butter will more than make up for it - toss some boiled and cooled baby new potatoes in it for a simple side dish, or spread on toasted bread under a poached egg for a delicious and quick brunch.

Ingredients

• 140g salted butter

• 75g very finely chopped wild garlic 

• 15g wild garlic leaves

• 1/2 cup finely chopped parsley 

• 2 garlic cloves

• 1 teaspoon white wine vinegar

Method

In a food processor, place butter, garlic cloves, white wine vinegar and 15 grams of garlic leaves, and blitz until fully combined into. a smooth green paste, with no bits of leaf.

In a medium bowl, place the 75g of the very finely chopped wild garlic, and add the green butter paste. With a spoon, mix thoroughly until fully combined.

Lay some cling film on to a work surface, and place the wild garlic butter lengthways about 10cm width.

Roll the clingfilm upwards until you’ve formed a sausage shape. Roll the two ends to secure, then refrigerate. Can be kept for up to a week in the fridge.