If you want any more information on any of these suggestions, please get in touch at sales@netherton-foundry.co.uk.
I added a large handful of chopped leaves to a pan of saute potatoes, which I serve with a rather yummy cheese omelette - a variation on cheese, onion and potato that beats a packet of crisps hand down!
What about a fish on a dish?
Another idea is to lay the garlic leaves on to rashers of bacon - I like to use smoked - and then wrap these around a piece of responsibly sourced, sustainable white fish - try coley or pollock. (Yes Hugh F-W, we are all supporting you)
Fry on all sides and then bake in the oven for around 15 minutes. Of course, one of our frying pans is ideal for this dish, but if you have one with an oak handle, remember to remove it before putting the pan in the oven.
A simple dish, which you can embellish as you like: Pasta with pea sauce
This is a great stand by dish.
All you need to do is cook some frozen peas in a small amount of good stock. At this time of year, I love to throw in a big handful of wild garlic - although later in the summer I'll use mint, basil or even lettuce.
As soon as the peas are cooked, remove from the heat and blitz with a blender.
Return to the heat, stir in some cream and more peas for texture.
Serve with any kind of pasta you have in the cupboard.
You can top this with grated Parmesan, crispy bacon, prawns or even a few flakes of smoked salmon.
And if you have any nettles growing with the garlic, make some soup.
Gently fry a onion in butter until soft.
Add a couple of diced potatoes, some chopped nettles and garlic and 500 ml chicken or vegetable stock.
Simmer gently until the potatoes are soft. Liquidise. Add cream if you fancy, but it's not essential.
I'm told this is very good for you - it certainly tastes good!
Finally - if you are going out foraging, please respect the countryside and be sure you know what you are picking.
Netherton Foundry Shropshire 2012 ©
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