Garlic butter, made with foraged wild garlic
Take the butter out of the fridge and allow it to soften at room temperature. Chop the wild garlic finely. Mix the garlic into the butter. Using cling film, roll into a sausage, tie the ends and freeze overnight.
Warm a knife in hot water. Slice into discs. Store in an airtight box in the freezer with the discs separated by sheets of greaseproof paper.