Spring Greens - Wild Garlic #3

April showers, warmer weather, much rain. Wild Garlic is abundant on the edge of the forest so for our third year we have been foraging, nibbling and cooking like it's going out of fashion.

First job - a batch of Wild Garlic Pesto - made just like normal pesto but with ramsons instead of fresh basil leaves.

Since then we've made carrot and wild garlic broth with green lentils, roasted a cod loin wrapped in wild garlic with olive oil and lemon juice, constructed a splendid pizza with wild garlic pesto instead of tomato sauce and topped with enoki mushrooms, feta, goats and mozzarella cheeses. 

There's been a plethora of wild garlic and mushroom pasta sauces, various tarts loaded with goats cheeses, mushrooms, wild garlic, some pan fried potatoes with chilli flakes, onion and wild garlic.

Aubergine, spinach and wild garlic curry is in the planning stages....it's a delicious time of year!