Open lasagne of asparagus, wild garlic and mushroom

asparagus-lasagne
Here’s a slightly different way of serving asparagus and wild garlic – which is still in late season, thanks to the cold weather we’ve had this year. It’s a simpler recipe than it looks. You need to make a lot of different things but none of them requires any skill or takes any longer than a few minutes.
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Tagliatelle with smoked salmon, watercress, horseradish and wild garlic

salmonpasta
Smoked fish and horseradish is a brilliant combination that happens to go very well with peppery watercress. For this very simple and rather pretty pasta dish I’ve also used wild garlic, since it’s in season and quite abundant in this part of the world. If that’s not the case where you are, substitute some spinach and a crushed clove of garlic.
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Wild garlic, carrot and cumin soup

wild-garlic-carrot-soup
This was an experiment to get rid of some of our veg box carrot mountain without making the usual carrot and coriander soup, and it turned out to be pretty delicious. It’s spicy and a bit curryish. This recipe makes enough for four portions as a starter or maybe two as a main for lunch. Outside of wild garlic season, you could substitute spinach and a crushed clove of ordinary garlic.
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Conchiglioni stuffed with wild garlic and ricotta

conch2
Since wild garlic makes a tastier (and completely free) stand-in for spinach, here’s a garlicky variation on a classic spinach-based recipe. I used conchiglioni pasta – giant shells, big enough for stuffing – but if you can’t get those then you could easily turn it into canneloni by wrapping the filling in cooked lasagne sheets, or even ravioli, if you’re making your own pasta. The wild garlic is sweeter and far more aromatic than spinach, so it’s worth seeking out. It’s in season right now.
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Wild garlic and hazelnut pesto

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.
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