This super healthy soup is a variation on caldo verde. It’s ridiculously easy to prepare and contains absolutely no fat, which is a bonus for those of us who care about such things. I don’t – I just like it because it tastes great.
Continue reading Wild garlic, leek and potato soup
You can pep up wild garlic with a dose of ‘normal’ garlic, giving it a fiery kick to go with its subtle grassy flavour. This recipe could easily be done with a pot of Hellman’s, but fresh homemade mayonnaise is much better and takes less than five minutes to make.
Continue reading Wild garlic mayonnaise
The quantities in this recipe only came about because that’s the amount of hazelnuts and pine kernels I happened to have in the cupboard. I had to scale up everything else to match such a large amount of nuts, and ended up with enough pesto to cover a dozen portions of pasta, so you might want to tweak it a bit. I reckon it will last a while in the fridge, though.
Continue reading Wild garlic and hazelnut pesto
Thanks to the rather short life cycle of wild garlic, if you try looking for some based on the guide I posted a couple of weeks ago, you might not have much luck. It’s coming into flower now, so here’s a new photo, taken last Sunday. I think the flowers make it even easier to recognise.
Continue reading Wild garlic flowers
This Greek-style pie is excellent hot or cold. It calls for a fairly large amount of wild garlic and a little patience – brushing butter onto filo pastry sheets is boring and messy – but it’s worth the effort. It’s a very attractive vegetarian main course.
Continue reading Wild garlic and feta filo pie