125g broth mix (soaked in cold water, overnight if possible) 1 onion 1 carrot 1 swede 1 fennel Bunch wild garlic
Fresh thyme leaves 1 chorizo link 1.
That got me thinking along Irish cuisine lines, and it wasn't long before I had my wild garlic
in use, flavouring a version of that famous Ulster treat, the potato farl.
POTTED SHRIMP (serves 2) INGREDIENTS 250g brown shrimps 1 clove of garlic, thinly sliced 1 chopped shallot 10g chopped parsley 1 wild garlic
leaf, sliced (if you can't find this, try adding an extra half clove of garlic to the clarified butter, but be sure to remove the green heart to prevent bitterness) Fresh nutmeg Zest of 1 lemon 1/2 chopped chilli 200g clarified butter Black pepper METHOD IN A saute pan, warm half of the butter, sweat off the shallot, chopped chilli and sliced garlic.
Tomorrow Lorna Jackson, market organiser and joint director of Real Meals Deli, will be demonstrating ways to cook with wild garlic
, only available in the spring.
SPRING has finally sprung and our woods and hedgerows are filled with a stinky aroma, but rather than turn our noses up, it's time to embrace the wonders of wild garlic
In April, Dorey recommends eating mussels before they start spawning and look out for wild garlic
growing in a "dingly dell" near you.
We started dinner with delicious parsnip soup with wild garlic
gathered from hedgerows.
The porcelain garlic is closely related to wild garlic
Corton, Kingsdon, Romany, Somerton, Crandale and Somerset Blue have all been created by combining traditional farmhouse cheese with a range of ingredients such as horseradish and chopped parsley, and white wine, wild garlic
Blend nuts, wild garlic
and oil in a food processo r until a slightly chunky pesto is formed.
As well as the steaks (from Alnwick) and fish and chips, there are runny scotch eggs with dippy soldiers and good brown sauce, wild garlic
mushrooms on sourdough, as well as duck, chicken, halibut, lamb chump - nothing earth-shatteringly gourmet here, but reliable modern British pub fare.
Michelin-starred restaurant owner Tom Sellers (right) HERB BUTTER PASTA (serves 2) HERB BUTTER PASTA (serves 2) Salt and pepper INGREDIENTS 150g clarified butter 1 garlic clove 2 sprigs of picked rosemary 4 sprigs of picked thyme 10 wild garlic
leaves (if you can't find these, try adding an extra half clove of garlic to the clarified butter, but be sure to remove the green heart to prevent bitterness) 5 sprigs of picked parsley 10ml bergamot vinegar (or an additional 1tbsp of lemon juice to taste) 100g Parmesan Lemon juice 400g of fresh tagliatelle METHOD PLACE all of the herbs and Parmesan in the blender and add a twist of pepper.