Wild Garlic Butter
Wild garlic appears in early spring, liking moist, wooded areas. It grows voraciously in its chosen spot, and is noticeable by its elliptical leaves, white star-like flowers and garlicy scent. It tends to be an easy plant to identify and hasn't yet been hidden by surrounding plants which don't appear as quickly.
There are many different dishes wild garlic can be used for, but I think that making something simple like this butter gives you a useful tool for your fridge. It can be pulled out and used in multiple ways, such as sitting on a steak or whole grilled fish, or slowly melting over spring veggies and early potatoes (which is where it I think it really shines).
INGREDIENTS
1 large handful of wild garlic leaves
1 large handful of parsley
250g butter, room temperature
Maldon salt flakes and freshly cracked black pepper
Zest 1 lemon
Bring a pot of water to the boil and cook the wild garlic and parsley for 20 seconds before refreshing it in cold water.
Squeeze the water out of the garlic and parsley, and then chop finely.
Beat the greenery together with the lemon zest and butter, then season it with salt and pepper.
Roll the butter into a ‘bonbon’ using greaseproof paper and allow it to set in the fridge.
