Wild Garlic Butter

Matt Follas, recent Masterchef winner and seasonal food champion named his restaurant the Wild Garlic after this terrific, abundant Spring herb.  It’s a great name for a restaurant that prides itself on modern British cooking using seasonal and local produce. Wild garlic (or ramsons or bear’s garlic) is very easy to use and can offer a delicate, green garlic flavour to a number of dishes. It is a great addition to salads, can be used to make pesto, is delicious in a leftover roast chicken sandwich with some mayonnaise and can finish off sauces. Used here to flavour butter, it will liven up a steak or give an awesome kick to cheese on toast – you might not want to spread it too thickly on your croissants though. It’s almost embarrassing giving you the recipe but it’s simple and effective and we’re never without a roll of it in the fridge. Like many of what were considered niche ingredients, we are starting to see wild garlic in the supermarkets now so you should be able to get hold of it pretty easily. If not, head down to the woods with the Twig and he’ll show you where to look.