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Wild garlic butter

Wild garlic butter

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  • Preparation and cooking time
    • Prep:
    • plus chilling, no cook
  • Easy
  • Makes 250g log

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

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal92
fat10g
saturates6g
carbs0g
sugars0g
fibre0g
protein0g
salt0.3g
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Ingredients

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

Method

  • STEP 1

    Mash the butter in a bowl with some sea salt – start with ½ 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2015

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A star rating of 5 out of 5.2 ratings
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