Wild garlic season again

Regular readers of this blog will know about my passion for wild garlic - abundant, easy to recognise, versatile, good for you and downright tasty.

Here are a few more ideas for what to do with this seasonal sensation.

First of all, pop the kettle on, as you'll need some boiling water.....

Spaghetti with cherry tomatoes and wild garlic puree

Cook as much spaghetti as you fancy eating in a large pan of boiling water.

Meanwhile, heat a large knob of butter and a tablespoon of olive oil in a casserole dish 

Add 6 to 8 cherry tomatoes per person and cook gently until beginning to collapse.

Blanch 1 handful of wild garlic per person with the boiling water, strain and blitz to a puree with a stick mixer or in the food processor.

Add the garlic to the tomatoes with 1 tsp salt, 1 tsp sugar and a knob of butter.

Warm through for around 5 minutes.

Strain the spaghetti, serve into warmed bowls and spoon over the tomato and garlic sauce.

You can add grilled Halloumi, crumbled feta or grated Parmesan to the finished dish if you wish.

White bean and wild garlic pate

                                       
Blanch a large handful of wild garlic, strain.
Drain and rinse a can of cannellini beans.

Put the beans and garlic into a food processor, add 2 tablespoons of olive oil and the juice of ½ lemon.
Mix until you have a smooth puree.
Serve with hot toast.

Finally, I added a handful of chopped wild garlic to a cheese souffle made with Red Leicester cheese, but you'll just have to take my word for that, as it disappeared before I got the chance to photograph it.


© Netherton Foundry Shropshire 2015