CA L L OF THE WI LD


GORGEOUS GARLIC RECIPES TO TRY AT HOME


Wild garlic is readily available in abundance right now. Take a look in the hedgerows, especially in damp areas near streams, and you will find this wonderful, natural ingredient that will really add some zing to your dishes.


In season from the middle of March, at this time of year the leaves will also have pretty white flowers and both the leaves and flowers are edible. (Be sure not to confuse it with Lily of the Valley though which is poisonous.)


Try it just wilted in butter as you would spinach or give one of these recipes a try.


WILD GARLIC PESTO


A gorgeous alternative to traditional basil pesto. Use with pasta dishes or mix with hollandaise to dress your asparagus. It’s really versatile.


INGREDIENTS: 150g wild garlic leaves 50g grated Parmesan 1 garlic clove, finely chopped ½ lemon zest and juice 50g pine nuts (cashews or walnuts work well too) 150ml rapeseed or olive oil


METHOD: Rinse and roughly chop the leaves.


Put the leaves, Parmesan, garlic, lemon and nuts into a blender and blitz.


Season and slowly add almost all of the oil until required consistency. Transfer to a sterile jar and top with remaining oil.


If you are not using immediately, the pesto can be frozen.


WILD GARLIC AND CHEESE SCONES


A delicious savoury scone. Eat with bowl of homemade soup instead of bread, or as a delicious light lunch with cheese and chutney. Best served warm.


INGREDIENTS: 225g self-raising flour Pinch of salt 1 tsp baking powder 55g cold, cubed butter 100g grated Cheddar, the stronger the better


½ cup chopped wild garlic leaves (preferably blitzed in blender) 80-90ml milk Extra cheese for topping, Parmesan works well


METHOD Preheat oven to 200C. Mix flour, salt and baking powder in large bowl. Add butter and crumble to breadcrumb texture. Mix in garlic and cheese.


Make a well in the centre, stir in milk to make soft, firm dough. Do not overwork or they won’t rise. (Mix with a knife until it comes together and then knead together.)


Turn onto floured surface and lightly pat to 2cm/1 inch. Cut out scones into rounds or equal hunks. Brush with milk and sprinkle with cheese.


Bake on parchment for 10-15 minutes until golden brown.


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WINING & DINING RECIPE S TO TRY AT HOME


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