THIS recipe is so simple, it’s barely even a recipe! However I really wanted to share it with you as it is a great way to enjoy the flavour of wild garlic throughout the year, particularly as the season is so short.
I made a big batch, thoroughly wrapped it up in cling film and stuck it in the freezer. This way I can slice a bit off as and when I need it and the rest will keep for future use. There are endless uses for wild garlic butter – you could melt it over a juicy lamb cutlet, grilled mushrooms, steak, asparagus, pan fried fish, rub some on a chicken before roasting or spread it over a ciabatta and pop it in the oven to make a nice garlic bread.
A TWIST on the classic green pesto, this is another simple yet effective recipe for wild garlic. I have added spinach to my recipe for two reasons. Firstly, to make sure that the garlic flavour is not too overpowering and secondly to bulk the pesto out a little bit. Plus, who can argue with the extra health benefits of spinach?!
You can use this in the same way as a traditional pesto. I have tried lathering some on top of cod loin before baking in the oven with chorizo and veggies. Another time, I stuffed some inside a chicken breast with goats cheese and sundried tomatoes before oven-roasting. I was really pleased with the outcome and plan to publish these recipes at some point in the coming weeks! Enjoy!
WHILST walking along the river in Richmond, we happened upon masses and masses of wild garlic, A leafy green herb with the unmistakable scent of garlic, it grows in large sprays along the River Swale and many other woodland locations around the UK.
We picked a load and carted it off home to experiment. I came up with three recipes which I will share with you over the next couple of weeks but, unsurprisingly, wild garlic grows in the… Well, in the wild. So I thought it would be a good idea to put together a short guide to picking your own as the season is fairly short and it’s not something you can generally buy from the shops – it would be a shame for you to miss out!
THE Bombay Sapphire Gin Distillery is tucked away in Laverstoke, a tiny village in rural Hampshire in the UK, just north of Winchester between Basingstoke and Andover.
We have wanted to go since it opened its doors to the public in 2014. We lived in Southampton for five years but moved back up north a couple of years ago because of our jobs. It’s something we never really got round to but we were presented with the perfect opportunity to finally visit, and we are glad that we did!
We were down in Hampshire for a wedding on the first May bank holiday weekend and had planned to stay with my aunty and uncle who live about 40 minutes from Laverstoke. As it is such a long way from home I thought that we could make it a bit of a weekend away and do some exploring – the distillery was the first thing that popped into my head.
MY girlfriends came over for a casual midweek dinner the other night. We decided we needed to chill out over a chin wag and a mezze style tea with olives, stuffed peppers, flatbread, hummus, chicken skewers and all that nice stuff you can pick at whilst slobbing out watching trash TV and gossiping.
I had asked if anyone had any requests for food. One of the girls, Georgina, said that she had a craving for stuffed mushrooms. Say no more! I have created a great recipe that I like to use as a starter, a vegetarian main course or indeed as part of a mezze!
These mushrooms are so good that my friend Lauren, who usually hates goats cheese, loved them and even asked for the recipe. So here it is…