Continuing the wild garlic theme, this risotto is colourful, tasty and can only be made for a few weeks of the year. Maybe you could try it with spinach and some crushed garlic cloves if you can’t get your hands on the wild stuff.
This is the most successful veggie burger I’ve made so far, not least because it’s firm enough to stay in one piece throughout cooking. You could probably even stick it on a barbecue without worrying about it breaking up and falling through the slats. The flavour of the wild garlic really comes through as well. […]
There can’t be many foods that wouldn’t benefit from a dollop of this zingy salsa, although it’s particularly well suited to spicy things like huevos rancheros and veggie chilli.
It wasn’t until we got sent a small bag of wild garlic in the weekly veggie box that we realised there was loads of it growing under a tree in the garden; an immortal, indestructible weed that burst through the leaf litter in late March, produced sparse white flowers in April and departed to the […]
Here’s a particularly nice thing to do with the waxy new potatoes that begin to appear in shops around this time of year. It’s a little parcel of spuds that you can just stick in the oven and ignore for 40 minutes, until the wonderful aroma of rosemary and garlic reminds you there’s something cooking.
There are countless ways to make fish pie, but a few basic principles apply – you need smoked fish in a sauce that’s thick enough to support the weight of loads of creamy mashed potatoes. Personally I like cheese on top of the mash, but that might not be to everyone’s taste. I’ve also included […]