Wild Garlic Recipes
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The wild garlic season is in full swing and there are plenty of opportunities to forage locally – along the river side and on the way to Kitty Swanson’s Bridge. Just take what you think you will use from different patches and be sure to give it a thorough wash before using.
Wild Garlic growing near the riverside
Wild Garlic Butter
Ingredients
- 250g Unsalted butter
- Flaky Sea salt
- 50g Wild garlic leaves, finely chopped
Method
Mash the butter in a bowl with some sea salt – start with ½ a teaspoon, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll & shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month & cut off slices as needed.
Wild Garlic Pesto
Ingredients
- 150g Wild garlic leaves, rinsed & chopped
-
50g Parmesan or vegetarian alternative, finely grated
-
1 garlic clove, finely chopped
-
½ Lemon, zested & a few squeezes of juice
-
50g Pine nuts, toasted
-
150mls rapeseed oil
Method
Blitz the wild garlic leaves, parmesan, garlic lemon zest & pine nuts to a rough paste in a food processor. Season, & with the motor running slowly, add almost all the oil. Taste, season & add a few squeezes of lemon juice.
Transfer the pesto to a clean container & top with the remaining oil. This will keep in the fridge for 2 weeks.
Wild Garlic Soup
Ingredients
- 25g Butter
- 275g Potatoes, cut into 1cm cubes
- 1 Onion, chopped
- 1litre Vegetable stock
- 200g Wild garlic leaves, rinsed & chopped
- 100ml Double cream
Method
Heat the butter in a large saucepan over a medium heat. Add the potatoes & onions, then toss until well coated. Season. Reduce the heat, cover & cook for about 10 minutes until the vegetables are soft.
Add the stock, bring to the boil, then add the wild garlic & cook for 2 minutes until wilted. Liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste & season.
Feel free to print a copy of the recipe:
Print
Wild Garlic Recipes
The wild garlic season is in full swing and there are plenty of opportunities to forage locally – along the river side and on the way to Kitty Swanson’s Bridge. Just take what you think you will use from different patches and be sure to give it a thorough wash before using.
Wild Garlic growing near the riverside
Wild Garlic Butter
Ingredients
- 250g Unsalted butter
- Flaky Sea salt
- 50g Wild garlic leaves, finely chopped
Method
Mash the butter in a bowl with some sea salt – start with ½ a teaspoon, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll & shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month & cut off slices as needed.
Wild Garlic Pesto
Ingredients
- 150g Wild garlic leaves, rinsed & chopped
-
50g Parmesan or vegetarian alternative, finely grated
-
1 garlic clove, finely chopped
-
½ Lemon, zested & a few squeezes of juice
-
50g Pine nuts, toasted
-
150mls rapeseed oil
Method
Blitz the wild garlic leaves, parmesan, garlic lemon zest & pine nuts to a rough paste in a food processor. Season, & with the motor running slowly, add almost all the oil. Taste, season & add a few squeezes of lemon juice.
Transfer the pesto to a clean container & top with the remaining oil. This will keep in the fridge for 2 weeks.
Wild Garlic Soup
Ingredients
- 25g Butter
- 275g Potatoes, cut into 1cm cubes
- 1 Onion, chopped
- 1litre Vegetable stock
- 200g Wild garlic leaves, rinsed & chopped
- 100ml Double cream
Method
Heat the butter in a large saucepan over a medium heat. Add the potatoes & onions, then toss until well coated. Season. Reduce the heat, cover & cook for about 10 minutes until the vegetables are soft.
Add the stock, bring to the boil, then add the wild garlic & cook for 2 minutes until wilted. Liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste & season.
