Through this piece we’re going to look at how to create our favourite Wild Garlic Pesto! The pesto I made with wild garlic is thick, chunky and delicious with a huge range of recipes, from stuffing chicken breast to serving as wild garlic bread and of course the classic pesto…
Category: vegetarian
I first began making this bilberry pie recipe for my Grandma as it’s one of her favourite foods and have come to believe that the recipe below is the best for the pie as it makes your bilberries go quite far but also holds onto the fantastic flavours the bilberry…
This Japanese knotweed curd is smooth and velvety – it’s absolutely perfect and best suited served with afternoon tea on scones. Once made it must be stored in the fridge and used with one week, but I can guarantee it won’t last any longer than that. Ingredients: Makes 3-4 medium…
People are always amazed when I serve them this dessert, the idea that Japanese Knotweed might actual be edible is enough to get questions flying, even more you can make it taste as nice as this. The next question is “where is it growing around here?” This is a classic…