BBQ Wild Garlic & Hogweed with Chicken, grilled veg and wild chervil

We’re now pulling together a range of wild ingredients to build fantastic dishes.

This is a brilliant way to celebrate a hot spring utilising wild garlic in multiple forms. Cooking quickly over open flames is often the best way to enjoy wild ingredients.


  • Chopped veg (peppers, onion, par boiled potato) chunky chopped so it doesn’t fall through the bbq grills
  • 100g Wild Garlic – whole leaf and stem
  • 100g young hogweed shoots
  • 2 Chicken thighs, boneless
  • 25ml oil
  • 50g wild chervil/cows parsley finely diced
  • Splash of lemon juice

For the marinade

  • 20ml honey
  • 20g wild garlic – very finely chopped
  • 1/2 tsp paprica
  • 1/2 tsp cumin seed
  • 50ml Sea buckthorn juice (or orange juice)


  • Mix together all of the marinade ingredients, pop the chicken in the bowl with the marinade and leave for at least 2 hours (over night is ideal)
  • In a bowl mix the wild garlic, hogweed stems oil and plenty of salt and pepper
  • Do the same with the rest of the veg to get them nicely coated with a little oil and lots of seasoning (this makes a crispy incredibly tasty edges to the veg)
  • Heat up the BBQ until smoking hot and start by cooking the onion, pepper, and chicken
  • After about 10 minutes add the potatoes and hogweed stems
  • Cook for a further 5 minutes
  • Check the chicken is cooked by cutting a piece in half and testing for blood or pink flesh
  • Once you’re happy with the chicken. Finish off the wild garlic for 30 seconds each side of the garlic
  • Plate up and top the lot with lemon juice and the wild chervil
  • Enjoy with some hummus and wild garlic mayo