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.
Continue reading Open lasagne of asparagus, wild garlic and mushroom
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.
Continue reading Tagliatelle with smoked salmon, watercress, horseradish and wild garlic
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.
Continue reading Wild garlic, carrot and cumin soup
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.
Continue reading Conchiglioni stuffed with wild garlic and ricotta
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
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.
Continue reading Wild garlic, leek and mushroom risotto