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PREP 1 hour
TOTAL 1 hour 10 minutes
Serves
US | METRIC

INGREDIENTS

  • 150 g unsalted butter
  • 60 g wild garlic leaves, stems removed and washed
  • 1 tbsp sea salt flakes

Click here to pre-order my new book

Wild Garlic Butter

Wild Garlic Butter

  1. Soften the butter then beat until light, stir through the wild garlic leaves which have been shredded then sprinkle in the salt.
  2. Place the butter onto a piece of clingfilm then roll into a sausage shape, roll tightly then tie the ends.
  3. Place into the fridge for an hour until set.
  4. To serve cut slices of the chilled butter then remove the clingfilm, place onto your hot steak to melt gently.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Wild Garlic Butter

Wild Garlic Butter

PREP 1 hour
TOTAL 1 hour 10 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 150 g unsalted butter
  • 60 g wild garlic leaves, stems removed and washed
  • 1 tbsp sea salt flakes
  1. Soften the butter then beat until light, stir through the wild garlic leaves which have been shredded then sprinkle in the salt.
  2. Place the butter onto a piece of clingfilm then roll into a sausage shape, roll tightly then tie the ends.
  3. Place into the fridge for an hour until set.
  4. To serve cut slices of the chilled butter then remove the clingfilm, place onto your hot steak to melt gently.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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