The butter needs to be very soft: if necessary you can do this in a microwave but only in short bursts of a few seconds, stirring between each burst.

Beat the soft butter with a plastic spatula until smooth.

Chop the wild garlic, roughly or finely as preferred, then stir into the butter and beat again until thoroughly combined.

Add salt to taste: you may only need a little if you used salted butter.

Pile the butter onto a piece of baking paper or greaseproof paper and shape into a rough cylinder.

Fold the paper over the butter and roll into a smooth log, twisting the ends like a Christmas cracker to secure it.

Put in the fridge to firm up.

Use within 3-4 days or can be frozen either as one log or sliced into portions.