Wild garlic butter

This flavoured butter is extremely versatile – use to make garlic bread, in a chicken Kiev, or melted over a griddled steak or baked potato

  • Prep:10 mins
    plus chilling, no cook
  • Easy

Nutrition per serving

  • kcal 92
  • fat 10g
  • saturates 6g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0.3g


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


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.


  1. Mash the butter in a bowl with some sea salt – start with 1/2 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.

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