During my time at Our Lizzy I’ve loved cooking with wild garlic. As well as the ever popular pesto, I use it for soup, risotto and pate, I even use it when baking scones, bread and tofu quiches.
It’s best to just take a couple of leaves from each plant, and if picking near a path choose the plants furthest away in case a dog has visited them first! Wash the leaves and pat dry or leave in a colander to dry overnight.
Soda Bread with Wild Garlic
500g plain white/wholemeal flour mixed
1 teaspoon bicarbonate of soda
1 teaspoon salt
5 tablespoons chopped wild garlic
Dairy free ‘buttermilk’ is made by adding 4 teaspoons of cider vinegar to 300ml soya milk. Stir and leave for 10 minutes before using
- Preheat oven to gas 6/electric 200°C.
- Place the dry ingredients into a large bowl; add the liquid. Mix to make rough sticky dough.
- Tip dough out onto lightly floured work surface. Shape the dough into a ball.
- Dust the dough with flour and score a deep cross on the top with a bread knife.
- Bake for 40 minutes, or until the bread is cooked through. Cool on a wire rack.
Wild Garlic Soup
1 small onion chopped
handful of wild garlic, chopped (approx 15g)
150g potatoes peeled and chopped
½ litre vegetable stock (approx)
salt and pepper to taste
- Sauté the onion pan until soft. Add the some of the wild garlic leaves and the potatoes cover with stock and bring to the boil.
- Reduce heat, and simmer for 20 minutes until the potatoes are cooked. Add more liquid if needed. Add the rest of the wild garlic.
- Cool slightly, and blend soup using a blender. Season to taste.