This Wild garlic pesto tagliatelle is a delicious recipe and a brilliant way to enjoy the seasons’ fresh 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…
Tag: wild garlic
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 of any picnic. Ingredients: 2…
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 brilliant way to use up the thicker stems…
BBQ Wild Garlic & Hogweed Chicken This BBQ Wild Garlic & Hogweed with Chicken Recipe 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. Find our common hogweed foraging guide…
This lovely recipe is a fresh, seasonal dish that brings together the best of the wild and the sea. The nettle pasta adds a subtle earthiness, while the wild garlic gives a bright, aromatic lift. Juicy prawns bring a touch of sweetness and richness, making this a simple yet impressive…
This Nettle and Wild Garlic Beef Wellington Recipe 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…
Crunchy, buttery, garlicy goodness! This Wild Garlic flatbread was such a winner and enjoyed hot off the skillet after the first forage of the year. Flatbread is such a good way to use your foraged greens and herbs. It’s easy to make, requires barely any kneading or rising time and…
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…
Blackberry Sauce with venison and black pudding – To serve 2 As Wild Garlic grows in Spring and Blackberries typically aren’t ready until late Summer or Autumn, one or the other of these two ingredients will have to come from the freezer. Luckily both of them freeze well, and…