Description
Need something zesty on your grilled steak? Want to lend garlicky flavour to your steamed spring vegetables? Fancy some toasted garlic (rye) bread? Here you go, my friends!
Ingredients
150 g butter, at room temperature
30 g wild garlic (about 20 leaves)
grated zest of 1 lemon
Generous pinch of Maldon sea salt
Directions
Wash and dry the wild garlic leaves, then chop very finely. Mix with soft butter and grated lemon zest, until combined. Season with salt.
TIPS:
Keeps in the fridge for a few days (can be successfully frozen).
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