Wild garlic butter

Foraging diaries # 4: Wild garlic.

Such a versatile plant! Mix with butter and freeze in slices. Defrost when needed and voilà!
I used it on top of a pan-grilled steak but it will also go well with pan-grilled fish.

Serves: 110g.

Ingredients:

• 110g butter
• 25g finely chopped wild garlic
• a few drops of freshly squeezed lemon juice

Method:

1. Cream the butter.
2. Add the wild garlic and a few drops of lemon juice at a time.
   
   
   
   
   
   
   
3. Form into a roll and wrap in greaseproof paper, screwing each end so that it looks like a Christmas cracker.
   
4. Refrigerate to harden.
   
5. If not using all, cut into slices, freeze them individually and then keep them in a bag in the freezer until needed. Defrost an hour before using.