Soda Bread with Wild Garlic

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

300ml ‘buttermilk’

Dairy free ‘buttermilk’ is made by adding 4 teaspoons of cider vinegar to 300ml soya milk. Stir and leave for 10 minutes before using

  1. Preheat oven to gas 6/electric 200°C.
  2. Place the dry ingredients into a large bowl; add the liquid. Mix to make rough sticky dough.
  3. Tip dough out onto lightly floured work surface. Shape the dough into a ball.
  4. Dust the dough with flour and score a deep cross on the top with a bread knife.
  5. Bake for 40 minutes, or until the bread is cooked through. Cool on a wire rack.
A feast of wild garlic

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

  1. 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.
  2. Reduce heat, and simmer for 20 minutes until the potatoes are cooked. Add more liquid if needed. Add the rest of the wild garlic.
  3. Cool slightly, and blend soup using a blender. Season to taste.

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