A vibrant, flavourful compound butter made with blanched wild garlic — perfect over steak, fish, potatoes, or pasta.

1. Thoroughly wash the wild garlic leaves under cold running water to remove any dirt or grit.
2. Briefly blanch the wild garlic leaves in hot water for about 10–15 seconds — this removes any acrid, raw edge from the flavour.
3. Immediately transfer the blanched leaves into a bowl of ice-cold water to stop the cooking and preserve the vivid green colour.
4. Squeeze out as much water as possible with your hands, then pat the leaves dry with a clean tea towel or kitchen paper.
5. Place the dried wild garlic leaves into a blender and blitz until you have a smooth, vibrant green paste.
6. Add the wild garlic paste and the salt to the softened unsalted butter, gently folding together until evenly combined. Avoid overworking it.
7. Spoon the butter onto cling film or baking paper, roll into a log and twist the ends to seal.
8. Keep refrigerated for one week or freeze for up to 3 months.

Additional notes:
• Wild garlic is best picked young, before it flowers, for the sweetest flavour.
• The blanching step is key — it tames the raw sharpness while keeping the fresh, garlicky taste.
• Optional additions: lemon zest, black pepper or a small squeeze of lemon juice folded in with the butter.
• The flowers are edible and make a lovely garnish.