We’ve taken the seasons finest wild garlic leaves, finely chopped them and lightly fermented them with a little salt to create this lacto-fermented wild garlic.
Search Results for: wild garlic
One of the Springs best wild ingredients – Wild Garlic is so versatile it can be used in most savoury dishes. Imagine garlic, chive and spinach all got together for a party and hey-ho we have wild garlic leaves.
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This is a delicious recipe and brilliant way to enjoy the seasons’ wild garlic. Ingredients: 2 handfuls of fresh wild garlic leaves 100 ml extra virgin olive oil 50 gr or pine nuts, cashews or sunflower seeds 50 gr ground hard cheese salt and pepper to taste tagliatelle pasta Method…
Wild Garlic, Smoked Mackerel Pate I wouldn’t advise making a big batch of this because it’s so delicious that you will most likely eat the whole lot up in just days. It’s quick and easy to whip up and goes down a treat as a starter or a big part…
Tuna Pasta with Wild Garlic and Three-Cornered Leek Quite often we feel we need to cook our wild ingredients but they can also be used really well raw – in this really simple lunch we use three-cornered leeks and wild garlic stems instead of raw onion. This recipe is a…
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…
Nettle Pasta, Wild Garlic and Prawns Now we can start bringing our wild food basics together to build a VAST range of fantastic recipes. Ingredients Nettle Pasta for 2 people – Recipe here (or use regular pasta) 50g Wild Garlic – diced 1 onion finely diced 100g frozen cooked prawns…
Nettle and Wild Garlic Beef Wellington This is possibly one of my all-time favourite recipes. Most recipes call for beef sirloin but if you have a decent local butcher you can usually get away with using a standard beef joint (much cheaper) Ingredients Beef Joint – 500g 500g pre-made puff…
Words and Images from @foraged.by.fern instagram This is the first wild garlic recipe I make every year! I LOVE the soft, buttery texture, the pungent taste of garlic and cheddar and the simple ritual of creating them. Sometimes I make scones, sometimes muffins! Muffins are a little bit softer and…
Words from Forager Megan – @flintandfern Drying Wild Garlic is a brilliant way to extend the uses of this incredibly seasonal wild ingredient. The season for picking this is typically from February to June depending on where you are in the country and at what altitude – starting early on…
