Green Spring Soup with Potatoes and Wild Garlic
Use whatever seasonal greens you have at the moment (spinach, pak choi, chard, kale etc.). Stir-fry the greens with leeks or white onion for about 3-4 mins. Add potatoes or sweet potatoes, mushrooms (optional) and pour in boiling water. Cook until potatoes are tender and add chopped wild garlic and parsley.
Beetroot Salad with Wild Garlic
Peel the beetroot and chop into cubes. Steam until tender. Season with salt, olive oil and balsamic vinegar dressing while the beetroot is still warm. Chop the wild garlic and mix with the beetroot. Add feta or goats’ cheese with crushed walnuts (optional).
Wild Garlic Risotto
Gently fry white onion and risotto rice. Add enough stock or boiling water to cover the rice mixture and let it simmer. If you want to use wine add it before adding the stock and let it absorb. When the rice is almost ready add the chopped garlic and parmesan cheese (optional). Serve with fried mushrooms.
Wild Garlic Pesto
80g wild garlic
50g nuts
50g Parmesan or Cheddar
150ml olive oil
Mix everything in a food processor until it thickens.