Spring
Hogweed and Wild Garlic Bruschetta
by
READ MORE: Hogweed and Wild Garlic BruschettaThe lovely, grassy flavour of common hogweed takes centre stage in this simple bruschetta. Tender young shoots are blanched and tossed in olive oil scented with wild garlic and spiked…
Tofu Omelettes with Wild Greens
by
READ MORE: Tofu Omelettes with Wild GreensSold by street food hawkers across China and Southeast Asia, tofu omelettes are quick and satisfying. The mashed tofu melds with the eggs to give a light, juicy omelette that…
Wood Ear and Carrot Salad
by
READ MORE: Wood Ear and Carrot SaladIn periods of dry weather you’ll find dehydrated wood ears on the branches of elder trees. These can be harvested and magically rehydrated at home, or if you find them…
Spaghetti Fritters With Wild Garlic And Sorrel
by
READ MORE: Spaghetti Fritters With Wild Garlic And SorrelGorgeously crunchy at the edges and soft at the centre, fritelle di spaghetti are a brilliant way to use up leftover cooked pasta. They’re so good, though, they’re worth cooking…
Wild Garlic Focaccia
by
READ MORE: Wild Garlic FocacciaFill your house with the glorious scents of wild garlic and baking bread with this delicious focaccia. It’s one of the easiest of all breads to make: although it takes…
Grilled steak with Scarlet Elf Cups and Herb Butter
by
READ MORE: Grilled steak with Scarlet Elf Cups and Herb ButterSteak and mushrooms is a classic pairing. Any firm, well-flavoured mushrooms will work here, but we’re using pretty scarlet elf cups, which make their appearance just in time for Valentine’s…
Pennywort Salad with Soba Noodles and Sesame
by
READ MORE: Pennywort Salad with Soba Noodles and SesameThis refreshing combination of juicy pennywort leaves, cool slippery noodles, and crunchy sesame seeds makes a perfect light meal or can form part of a larger spread of Asian-inspired dishes.…
Spaghetti with Scarlet Elf Cups and Wild Garlic
by
READ MORE: Spaghetti with Scarlet Elf Cups and Wild GarlicDelicate scarlet elf cups are gently cooked in butter with wild garlic, lemon and chilli to make a delicious pasta dish that’s perfect for early spring. Vegans can replace the…
Morels with Asparagus and Garlic Crumbs
by
READ MORE: Morels with Asparagus and Garlic CrumbsMorels appear just when our asparagus is at its best, so it’s fortuitous that the two flavours work so well together. The green sweetness of the asparagus contrasts the earthy…
Wild Garlic and Potato Bhajis
by
READ MORE: Wild Garlic and Potato BhajisWild garlic, mixed with shredded potato and onion, is fried in a light, spicy batter for a fresher, crispier take on the Indian takeaway classic. Serve these delicious fritters hot…
Wild Garlic and Cheddar Tart
by
READ MORE: Wild Garlic and Cheddar TartThis rich and indulgent tart is a delicious way to eat wild garlic. It’s best made with young, tender leaves picked early in the season. If you’re using more mature…
Wild Garlic Mash with Horseradish and Cheese
by
READ MORE: Wild Garlic Mash with Horseradish and CheeseFlavoured with peppery horseradish and aromatic wild garlic and topped with melting cheese, this decadent mash is great as a side dish or as a vegetarian main course. The cheese…
Egg-Drop Soup with Wild Mushrooms and Three-Cornered Leek
by
READ MORE: Egg-Drop Soup with Wild Mushrooms and Three-Cornered LeekA wild twist on the Chinese classic, egg-drop soup. Its name, dan hua tang, translates literally as ‘egg blossom soup’, in reference to the way the egg scrambles in silky…
Southern-Fried Morels
by
READ MORE: Southern-Fried MorelsAll over the southern United States, where morels are widespread, you will find variants of this recipe. The technique of dredging the mushrooms in a spicy coating and deep-frying them…
Devilled Egg Mayonnaise with Wild Cress
by
READ MORE: Devilled Egg Mayonnaise with Wild CressA classic English teatime treat made extra special – and with a wild twist. Creamy egg mayonnaise is spiked with horseradish and capers (use elderberry capers if you have them),…
Pan-Fried Salmon with Wild Garlic Salsa Verde
by
READ MORE: Pan-Fried Salmon with Wild Garlic Salsa VerdeThis tart, gutsy sauce is very versatile: it’s great with steak, chicken or fish and makes a delicious alternative to ketchup on your chips. Here it is served with salmon…
Wood Avens Syrup
by
READ MORE: Wood Avens SyrupGet a lovely warming clove flavoured syrup from a common garden weed.
Wild Garlic and Potato Gnocchi
by
READ MORE: Wild Garlic and Potato GnocchiThe humblest of ingredients – flour, potatoes, egg – combine with a handful of wild garlic leaves to make these easy, delicious homemade Italian dumplings. You can serve them simply…
Lentil Salad with Wild Herbs
by
READ MORE: Lentil Salad with Wild HerbsThis salad, fragrant with wild herbs and bursting with vibrant flavours, is surprisingly moreish for something so healthy. It also happens to be vegan and gluten-free. You can use this…
Wild Garlic and Cheese Scones
by
READ MORE: Wild Garlic and Cheese SconesMature cheddar and wild garlic leaves give these scones a wonderful aroma and flavour. Quick and easy to make, they’re delicious eaten warm from the oven. Carefully break them open…
Broad Bean, Wild Garlic and Sorrel Hummus
by
READ MORE: Broad Bean, Wild Garlic and Sorrel HummusA late-springtime alternative to the ubiquitous chickpea purée, this is lighter and fresher-tasting than regular hummus. The beautiful green colour comes from the wild garlic and sorrel, and the fact…
Oyster Mushroom Tempura
by
READ MORE: Oyster Mushroom TempuraThese Japanese-style fritters are a delicious way to eat oyster mushrooms, especially the chunkier specimens – they turn beautifully succulent inside the thin, crispy batter. Tempura are best served hot…
Tom Yum Soup with Oyster Mushrooms
by
READ MORE: Tom Yum Soup with Oyster MushroomsThis light but punchy hot-and-sour soup from Thailand has many variations – you’ll sometimes see it with prawns or tofu in it, with all kinds of different vegetables added and…
Oyster Mushroom Masala
by
READ MORE: Oyster Mushroom MasalaOyster mushrooms absorb flavours brilliantly. They are used to delicious effect in this dish, inspired by the fresh, fragrant vegetable curries of Kerala in South India. Curry leaves add a…