Serves 4 as a starter
- 100g salted butter (I really like the Sainsbury’s Farmhouse Butter at the moment)
- 12 wild garlic leaves, torn into strips
- 1/2 tsp English mustard powder
- Zest of 1 lemon
- 1 tbsp capers, chopped
- 200g white and claw crab meat
- 16 or so green alkanet flowers (see Wild in Spring for details)
- black and pink peppercorns
- nettle bread or any other bread, to serve
Melt the butter until a liquid in a saucepan, then reserve half in a small tub. Mix in the wild garlic, mustard powder, lemon zest and capers, and season with ground black and pink peppercorns. Mix in the crab meat and then divide between four small glasses or ramekins, reserving some of the wild garlic for the tops. Divide the reserved melted butter on to the tops of the dishes to create a layer of butter, then top with the reserved wild garlic. Chill for an hour at the least, then serve, decorated with the flowers and served with nettle bread.
