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Cooking
Easy Wild Garlic Herb Butter
· 2 servings
Softened butter
Start with a block of softened butter and some chopped wild garlic.
Herbs
Wild garlic pairs wonderfully with other herbs, which give the butter a slightly different flavour every time. I used flat-leaf parsley, but chives or thyme work great too.
Flavour trick - Parmesan
It tastes amazing if you stir a bit of grated Parmesan into part of the finished butter.
Mix and season
Mix the soft butter with the herbs, season with salt and, if you like, a pinch of pepper.
Shaping the butter
Use stainless steel moulds. Line them with plastic wrap or acetate sheets and press the herb butter in firmly. If you don't have a mould, simply roll the butter into a log and wrap it in plastic wrap.
Chill
Now just let it chill in the fridge, ideally until the next day.
Serving
The next day, pop the butter out of the mould, peel off the wrap, or unwrap the log. Then it's ready to serve - perhaps simply on fresh baguette, or melted over a freshly grilled steak.