Eric Lepine – Silkwise Catering Ltd Passion - Dedication - Innovation


events large and small in Wiltshire & the Cotswolds, based in Devizes.


I am a French chef based in Devizes with 36 years’ experience in catering. I can provide: international cuisine with canapes, hot & cold buffets, speciality barbeques, giant paella, finger food…. for all occasions.


Eric Lépine - Silkw Bespoke catering for


07787 557599 ericlepin www.silkwisecat


Bespoke catering for events large and small 9 Couch Lane, Devizes, Wiltshire, S


I am a French chef based in Devizes with 36 years experience in Caterin Canapés, Hot & Cold Buffets, Speciality Barbecues, Giant Paella, F


Tel: 07787 557599 | Email: ericlepine@silkwise.co.uk | 9 Couch Lane, Devizes, Wiltshire, SN10 1EB www.silkwisecatering.co.uk WILD GARLIC PESTO Makes 300g Jar


Make wild garlic pesto and nettle cream soup with Silkwise Catering Ingredients


80 g wild garlic leaves 50 g parmesan (or similar hard) cheese 50 g pine nuts 1/4 tsp salt 1/4 tsp pepper 100 ml olive oil + some more for topping up the jar


Method Wash the wild garlic leaves and dry them carefully. Grate the cheese. Grind the pine nuts in a food processor and add cheese, salt and pepper. Add about 1/2 of the wild garlic leaves and blend


Repeat with the remaining leaves. Add the olive oil and blend. Put in jar and top up with oil so that the pesto is covered and close lid.


NETTLE CREAM SOUP Prep time 10 mins. Cook approximate 25mins. Serves 6 good portions as a main dish. Ingredients


Half a carrier bag of stinging nettle tops, or fresh-looking larger leaves (easy to find in May)


50g butter 2 large onions 3 branches of celery, 1 leek 1½ litres of vegetable or chicken stock, 3 large potato peeled and small diced, Sea salt ½ tsp ½ pint of double cream Fresh mint and freshly ground pepper to garnish.


12 | Lifein | April | 01380 734376


Method Wearing rubber gloves, sort through the nettles, discarding anything you don’t like the look of and any thick stalks. Wash the nettles and drain in a colander.


Melt the butter in a large saucepan, add the onion, celery, leek and salt, cook gently for 5-7 minutes until softened and translucent. Add the stock and potatoes, bring to a simmer and cook gently until the potato is soft


(about 12 minutes-ish), add the double cream and bring to boil, then add the nettles, bringing the heat up to boil for another 5 minutes until the nettles are soft.


Remove from the heat, using a stick blender or a liquid processor, blitz the soup and then season to taste and garnish with mint and freshly ground pepper.


Served with a crusty loaf of bread and salted butter and enjoy.


© Artur-Rutkowsk and Paul-M on unsplash


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