First wild garlic of the year

It's incredibly early this year - I don't think I have ever seen the wild garlic coming up in February, but tonight I picked my first small harvest along the banks of the River Severn.

I've got loads of ideas to try out, but when we posted a video of tonight's dinner on Instagram, the response was phenomenal, so I've decided to share this one straight away.

To be honest, it's not really a recipe, I haven't weighed out the ingredients or meticulously timed anything.
This is just a simple, throw together sauce that's ready in 15 minutes.

Large handful of wild garlic, washed
3 large, ripe tomatoes
2 tblsp olive or rapeseed oil
1 tsp salt
2 tsp sugar
1 tblsp white wine vinegar
50g butter

Put a panful of your favourite pasta on to boil.

Roughly chop the garlic and blanch with approx 100ml boiling water.
Blend to a puree.

Put the oil into a frying pan and heat gently.
Chop the tomatoes and add to the frying pan. Fry gently until starting to soften.
Add the salt, sugar, vinegar and garlic puree.

Simmer until the pasta is cooked.
Strain the pasta.  Stir the butter into the tomato sauce and when it has melted, add as much grated cheese as you fancy - anything you can lay your hands on - I used a mature Cheddar tonight.
Pour over the pasta, mix well and serve.

 © Netherton Foundry Shropshire 2016

www.netherton-foundry.co.uk