❤ LOVE LOCAL ❤
WILD GARLIC SOUP AND POACHED EGGS
Nothing says spring quite like this punchy green soup espe- cially when paired with a golden yolked home grown hen’s egg. You can do it without the egg if you like, but I think the richness of the egg enhances the dish from tasty and worthy to a truly special seasonal treat, It’s damn cheap to make too!
Serves 4 easily.
❤ 2 large potatoes, peeled and chopped
❤ 1 onion peeled and chopped ❤ Salt and pepper ❤ 4 good handfuls of wild garlic leaf, well washed and chopped.
❤ A good drizzle of hemp or rape seed oil
1 Sweat your onion and potato together in the pan with a little oil, don’t rush this stage the soup won’t thank you for it. Sea- son this well as you go to really get the fl avours going.
2 Once the onions and pota- toes are starting to soften add enough water to just cover and simmer till the potato is tender.
3 Add the wild garlic and blend in the usual way, season to taste and allow to cool, just a little - I hate it when soup is served so hot it hurts, coffee too come to think of it - and poach your eggs in the usual way that works best for you.
4 Place an egg in each bowl and ladle in the soup, drizzle with a little more oil and serve with good bread.
Enjoy! Photo by Brendan Buesnel
to stand up to your customers and say that you can’t have strawberries in the middle of winter and I can understand some people not committing to that completely. But I think that when you cook naturally you tend to fi nd that sustain- ability follows. Sustainabil- ity and ethicality are for me paramount.” Being in the West Country helps too, as Tim explains: “The area is so diverse, it has so many diff erent habitats and fertile ground that I can’t think of a single product that you would expect to be available in the UK that isn’t available in the South West. Everything from cider, wine and beer right the way down to aspara-
gus, cabbages and broccoli is all here and all amazing. You have choice too, there isn’t just one great supplier, there are several within spitting distance of each other.” The South West is also bountiful when it comes to Tim’s other passion, which is foraging for wild foods. “It couldn’t be better, you’ve got loads of woodland, which is great for funghi in the autumn or winter and you’ve got loads of seashore and meadowland – there’s no stopping you!” There’s certainly no stop-
ping Tim, that’s for sure. Keep an eye out for the new Hall & Hearty website coming soon, and he could be coming to a village hall near you soon too.
Draught cider
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A warm welcome
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