Green Garlic Butter

Green garlic butter, a secret weapon in cooking, a great way to preserve this rare ingredient, and an amazing version of garlic bread. This technique is called a ‘compound butter’ and involves combining an aromatic ingredient with a fat in order to capture its flavour in a way we can use to enrich our cooking. It works for miso butters, herbs, spices and of course alliums. So if you happen to miss the window for green garlic then go wild with whatever else you have around. Once made, the butter can be frozen and discs cut off to cook with.

Recipe

• 500g Unsalted butter

• 2-3 Green garlic plants

• Salt

Step 1.

Take 100g of the butter and place it in a pan with the roughly chopped green garlic and a big pinch of salt. Gently saute the garlic for 10 minutes, until translucent and aromatic.

Step 2.

Tip the contents of the pan into a blender and pulpe a few times to help break up the garlic, then tip it into a mixing bowl with the remaining butter and stir until completely mixed together.

Step 3.

Using a sheet of baking parchment, roll the butter up into a tightly compacted sausage. This may be a little fiddly if your butter is too soft. If so, give it 10 minutes in the fridge and try again. Once wrapped up, store in the fridge and use for any recipe that requires butter. Alternatively, store it in the freezer for an extended shelf life.