Few ingredients capture the flavour of spring quite like wild garlic. This simple Wild Garlic Butter transforms freshly foraged leaves into a rich, vibrant spread that’s bursting with fresh, garlicky flavour and ready to elevate almost any meal.

Blended until silky smooth, the butter takes on a beautiful emerald-green colour and can be melted over new potatoes, stirred through steamed vegetables, spread generously over warm bread, or used to finish grilled fish, meat or mushrooms. It also makes an incredible garlic bread, adds depth to mashed potatoes, or can simply be sliced from the freezer whenever you need a taste of spring.

Making a batch while wild garlic is in season is one of the easiest ways to preserve its flavour, allowing you to enjoy it long after the woodland carpet has disappeared.

Makes: Approximately 250g

Foraging note: Wild garlic (Allium ursinum) grows in damp woodlands during spring and is easily recognised by its unmistakable garlic aroma. Always crush a leaf and smell it before harvesting, as several poisonous lookalikes can grow nearby. Never rely on appearance alone. If it doesn’t smell strongly of garlic, don’t pick it.

Ingredients

* 250g unsalted butter, softened

* 60g fresh wild garlic leaves

Method

1. Add the softened butter and wild garlic leaves to a blender or food processor.

2. Blend until completely smooth and the wild garlic is evenly incorporated.

3. Spoon into a jar or onto baking paper and shape into a log if desired.

4. Chill in the fridge until firm before using.

Storage: Keep refrigerated or freeze