1. Soak your marrow bones in salted water for anything between 12 and 24 hours to remove any blood.
2. At least one hour before use, remove your butter from the fridge to soften and be easier to use.
3. Wash and dry your wild garlic leaves now, so there’s time for them to dry before use later.
4. Set up your grill or smoker for indirect heat smoke roasting at approx. 300 F. Use a strong flavored smoking wood such as oak or hickory, as it’s not smoking for long, and we want that flavor.
5. Use a drip pan to catch the marrow bone drippings as it’s full of flavor, which we want to add back later.
6. Put the chopped shallots into an oven-proof dish with a knob of butter, as the fat will help it take on smoke flavor.
7. When up to temp, place the marrow bones, shallots, and garlic onto the grill.
8. Stir the shallots after 20 minutes of roasting.
9. After 45 minutes of smoke roasting, remove everything from your cooker.
10. Scrape out all marrow from the bones and set it aside to cool for 20 minutes.
11. Purée the roasted garlic.
12. Using a sharp knife, finely chop the dry wild garlic leaves.
13. Now add all ingredients (including drippings from roasting) to a mixing bowl, and using a whisk or fork, combine thoroughly.
14. It’s now ready for use or can be made into logs and wrapped in cling film for storage and later use.

To Make into Logs for Storage

1. Roll out some cling film to approximately 30 cm.
2. Spoon your butter mix onto the cling film, a few inches from the front edge and centrally.
3. Fold the front edge of the cling film up over the butter to cover it.
4. Now hold each end of the cling film and roll it back and forth until it forms a log and is entirely wrapped up in the cling film.
5. Now tie a knot in one end, squeeze out any air and then tie off the other end. Now cut off any excess.
6. You can now store this for up to a week in the fridge, or you can freeze it for up to 6 months.