Place 250g unsalted butter (softened) into a food processor, along with 50g wild garlic leaves (25 or so). Add a good pinch of sea salt. Process till well combined. (You can also do this by hand, mixing together the butter with the finely chopped leaves.  

Using a piece of baking parchment or clingfilm, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until cold. Cut into rounds and freeze whatever you won’t be using straightaway.

Add to grilled or steamed vegetables, such as asparagus, purple sprouting broccoli or new potatoes.  Also works great with steamed fished, grilled steak, or to make garlic bread.