OTHER WILD GARLIC IDEAS
PESTO: This pesto is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. It will keep for at least a week in the fridge. Feel free to replace the pine nuts with any nut of your choosing, likewise any salty hard cheese can work too.
SOUP: Better still, you can create a lovely spring soup from the leaves. Fry an onion in butter until soft and add a finely cubed potato and a bay leaf. After another five minutes frying, add 500ml of vegetable stock and simmer until the potato is soft –about 10 minutes. Add a big bunch of washed wild garlic and cook briefly – no more than a couple of minutes. Remove the bay leaf, blend the soup, add seasoning and you will have a bowl of spring green goodness.
EGGS: Eggs are also a natural bedfellow for wild garlic - add into an omelette or frittata or woven into a plate of buttery scrambled eggs.
ADD CHOPPED WILD GARLIC: Add it to a spring risotto at the end of cooking to add colour and a hint of garlic. Serve chopped wild garlic leaves with hot new potatoes and asparagus alongside a roast chicken or spring lamb. Add chopped leaves to mayo and salad dressing.
CRUSTS & STUFFINGS: Add chopped leaves to white breadcrumbs with lemon zest, salt and pepper and top salmon fillets or lamb chops for a zesty topping. Add to pork mince for stuffing mixtures.