It’s March and it’s the start of another year of Wild Foods. Free and abundant, Wild Garlic is back from now until about Mid-April, and below are two very simple recipes.
WILD GARLIC IN MACREDDIN WOODS
A Wild Garlic, Leek and Potato Bake
WHAT GOES IN
125ml Chicken or Vegetable Stock
Small Carton of Cream
150ml Milk
40 leaves Fresh Wild Garlic, torn
Butter
175g Real Ham, chopped
85g Cheddar, grated
800g Old Potatoes peeled, sliced thinly
2 Leeks, sliced thinly
HOW IT GOES
Pour the stock, cream and milk into a small saucepan and bring to the boil.
Butter an over large gratin dish . Layer the potatoes, leeks and ham together in the dish, and spread out in even layers with the torn Wild Garlic leaves. Season and sprinkle with the cheese. Cover with foil and bake for 30 minutes at 180 degrees.
Remove the foil and bake for another 35-45 minutes, spooning stock over occasionally, until the potatoes are tender.
HOW TO FINISH
Well, finish as the perfect accompaniment to a real Sunday Roast Chicken, or as the first touch of spring to the last of the Winter Spuds or a great TV snack, when you have the munchies…
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Wild Garlic Pesto (A PRESERVED WILD GARLIC RECIPE)
WHAT GOES IN
50g wild garlic
25g cashew, pine, hazel or chestnuts
200ml olive oil or rapeseed oil
40g grated Parmigiano-Reggiano
Season to taste.
HOW IT GOES
Blitz the nuts and half the oil in a food processor and add in the grated cheese. Add the wild garlic and blitz with the remaining oil to the right consistency. Season. Pour into a sterilised Kilner Jars and keep in the fridge.
HOW TO FINISH
As an addictive yummy for breads, over soups, in roast chicken, on pasta, with baby lamb and more… no imagination needed here!
For a Beginners Guide to the Where, When and How of Wild Garlic, download this file: Wild Foods – Garlic