Wild Garlic Butter Recipe

10 minutes


  • 150g of unsalted butter, softened
  • 20g of wild garlic leaves
  • 1 tsp flaky sea salt


Wash and dry the wild garlic leaves, then finely chop. It is important to use a very sharp knife here to get a nice fine chiffonade – a blunt knife will mash the beautiful leaves into the board, compromising the flavour and leaving you with a mushy texture and darker colour
Add the chopped leaves to the softened butter with a large pinch of flaky salt and mix well to distribute evenly. Taste and add more salt if needed
 – the butter is now ready to use if you're cooking with it straight away
To prepare the butter for freezing, wrap in a neat cling film baton. To do this, wipe a clean surface with a damp cloth
Roll out about 40cm of cling film. Wipe over the cling film with the cloth to smooth it out then repeat so you have 2 layers
Neatly spoon out the soft butter into a log (around 3cm in diameter) in the centre of the bottom quarter of the cling film
Lift up the cling film from the bottom and wrap very tightly round the butter, then roll up the rest of the cling film around it
Roll the wrapped butter across the table until the cling film is taught and you have a smooth log shape. Tie a knot and repeat with the other end, ensuring you have squeezed out all the air. Tie the knots as tightly as possible

Cut off the excess ends of the cling film. Your butter is now ready to store in the freezer
To use the butter, take it out of the freezer 10 minutes before you need it. Slice off however many portions you need, then return the rest of the log to the freezer. Unwrap the coins of butter from the cling film – they are now ready to use
The butter can be added to the pan whilst frozen, but bear in mind to adjust cooking times where necessary – especially with rare meat or fish which only requires a few minutes