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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Wild garlic butter on music paper bread
Wild garlic butter on music paper bread
A star rating of 2.7 out of 5.3 ratings

This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side

Wild garlic chicken kiev
Wild garlic chicken kyiv
A star rating of 4 out of 5.6 ratings

This classic family favourite gets a gourmet makeover with a wild garlic butter filling and crunchy panko breadcrumb coating

Perfect jacket potatoes
Perfect jacket potatoes
A star rating of 5 out of 5.17 ratings

Follow our guide to getting crisp, fluffy baked potatoes, then try one of our new toppings for a filling supper

  • 250g unsalted butter
    softened
  • flaky sea salt
    to taste
  • 50g wild garlic leaves
    finely chopped

Nutrition: per tbsp

  • kcal92
  • fat10g
  • saturates6g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0.3g
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Method

  • step 1

    Mash the butter in a bowl with some sea salt – start with ½ tsp, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.

RECIPE TIPS
BARNEY’S FORAGING RULES

Take a pocket guidebook, and check it before picking anything. Make sure that it is legal to forage in a public area or that you have the landowner’s permission. Use all your senses to identify the plants you are looking for; it may look similar to wild garlic but if it doesn’t smell of garlic – don’t eat it! Never pick leaves next to busy roads or lanes, or low down, where dogs are regularly walked. If foraging for stinging nettles, wear gloves when picking and make sure to cook properly.

Recipe from Good Food magazine, April 2015

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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.8 ratings

LottieG1

Worth making, such amazing flavour! I think we’ll be including this butter in loads of meals. Be careful with the salt, you don’t want it to overwhelm the wild garlic. This will be how I use up what grows in the garden each year from now on.

WayneCocker

question

How can I print this recipe?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. There should be a print button beneath the recipe image. You can also press ctrl + p (command + p on a Mac) to print. We hope this helps. Best wishes, BBC Good Food Team.

fungi5175hwZJd1Zy

this is a very basic compound butter - why are you putting it directly on read and calling it garlic bread is unbelievable ( if you want grass cuttings on your toast fair enough when the butter melts but not a lot of folks are rabbits nowadays ) this Compound butter would work better in a steamed…

Biddlybong

I did it all in a magimix and ended up with an amazing green block of garlic butter which we put on our steaks. Might also put it on my toast in the morning it was that delish

Paul Belson avatar

Paul Belson

A star rating of 5 out of 5.

We just dug a load of wild garlic out of the lawn, googled recipes, and here we are! Perfect garlic butter! Tip, don't forget to properly wash the parts of the plant you use! (we used the whole thing apart from the roots)

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