Ingredients
250g butter at room temperature 
75g wild garlic leaves, finely chopped 
Salt flakes

Method
You need to whip the butter first, the easiest way to do this is with a stand mixer although you can do it with a hand blender or hand whisk. Whip the butter until it is soft and creamy and the volume has increased.  Add the wild garlic leaves and gently crush the salt flakes in your fingers and thoroughly mix through. 

Get a piece of cling film the length of your arm and put the butter in the middle.  Spoon into a sausage shape and bring the cling film over the top and roll keeping the cling film tight and keeping it in the shape of a sausage.  Tie up the ends with the cling film at each end and refrigerate.