The lanes near me have been carpeted in wild garlic for weeks on end now. I’ve been making the most of it while I can, and one of my all-time favourite uses for wild garlic is to make wild garlic butter. It is delicious melted onto fish, steaks and vegetables or stirred through thick ribbons of fresh pasta, such as tagliatelle or pappardelle.
To make an amazing wild garlic bread, simply take a large ciabatta loaf or baguette, and cut thick slices almost all the way through, but not quite to allow the loaf to stay intact. These slices should be around 2.5cm or 1 inch thick. Spread the wild garlic butter generously in each cut. Place the loaf on a baking tray and bake at 180C/ Gas Mark 4 for around 15-20 minutes until browned and crispy and the butter has melted. Serve warm.
- 225g salted butter, cut into large cubes
- 25g wild garlic leaves, washed
- Generous pinch sea salt, such as Maldon
- Simply place all the ingredients into a food processor and whizz until you have a smooth-ish paste. The wild garlic needs to be chopped, fairly finely, but not too finely, so that you have a spreadable consistency.
- Wrap in non-stick greaseproof paper, forming a sausage-like shape and chill until firm. Slice and serve either on the table, or spread it on fresh bread. Wild garlic butter also makes a great ingredient and works very well melted over fresh fish, steaks or stirred through fresh pasta - especially tagliatelle.