Here are some tasty ways to use wild garlic leaves which can be found in local woodlands in the spring. Wild garlic can alco be frozen very successfully. Wash and dry then place in freezer bags and put in freezer for put to 3 months.
Wild Garlic Pesto
Our cooking demonstrator Sarah Culpepper from Glass Sponge Coaching recommends Riverford’s pesto recipe here.
Wild Garlic Ricotta Fritters
Sarah also recommends Riverford’s fritter recipe here.
Wild Garlic & Cheese Scones
This recipe is from Ruth Jordan, Priscilla’s Kitchen and is based on Riverford’s scone recipe. It is a good way of using up hard cheese and makes a moist, tasty scone that reheats well.. Non dairy milk works well in all scones and there are some excellent plant based block butters and cheeses than can be used too.
Prep time: 20 min Cooking time: 15 min
Ingredients
225g self raising flour, plus extra for dusting
1 tsp baking powder
50g salted butter, chilled & cut into cubes
100g hard cheese, grated
150ml milk, plus extra for brushing
30g dehydrated sun-dried tomatoes, finely chopped
30g wild garlic, washed & finely chopped
Method
1. Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.
2. In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.
3. Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.
4. Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.
5. Tip mixture onto a floured work surface and bring dough together step 6 using a cookie cutter, press out your scones place on a lined baking tray and cook @ 200-250 for 12-15 min.
Wild Garlic Salt
Ingredients
100g wild garlic
800g sea salt
Method
1. Make your salty paste by blending 100g of sea salt and 100g of chopped garlic to form a thick paste.
2. Mix this paste through 700g of sea salt until all of the salt has turned a vibrant green. Spread the mixture out on a baking tray and leave somewhere to dry overnight. And that’s it – simple. Put it in a jar and store in a cool, dry place, ready to be enjoyed.
You can also dry in the oven, set to 80- 90 degrees for 1-2 hours. This will keep for up to 6 months.
Recipe from Ruth Jordan at Priscilla’s Kitchen in East Garston.
