This garlic butter is a delight to have in the fridge ready to serve on top of a steak, toss through fresh greens or spread onto warm bread. It's also ideal to make in a large batch and freeze, so you can enjoy the benefits and flavour of wild garlic all year long.


200g Estate Dairy unsalted cultured butter, soft
30g wild garlic leaves from this week's Best in Season Selection
1 tsp Maldon sea salt flakes


1. Wash and finely chop the wild garlic leaves.

2. Place the butter into a mixing bowl and stir in the chopped wild garlic and salt.

3. Spoon the mixture onto a sheet of cling film or baking parchment and roll to form  and log shape, about 3cm in diameter.

4. Place into the fridge to set.

5. Cut rounds of butter as required for cooking or leave at room temperature to use to spread on freshly baked bread.


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