Foraging For Wild Garlic

I love to forage for seasonal produce. Berries, leaves, flowers - it's nature's larder and can be used in so many different and exciting ways!

With it being Spring, wild garlic is currently in season. It's often found in shady, wooded areas, and being lucky enough to live in the Yorkshire countryside, we have those in abundance!

Wilted Wild Garlic

Wild garlic has a very gentle flavour, and is particularly wonderful with chicken dishes (and fish, so I am told). Serving wilted leaves alongside a dish, or as part of the plate arrangement, is both tasty and beautiful!

Wild Garlic Pesto

Foraged wild garlic is milder than its sister bulb garlic, that we are all so familiar with. This pesto is light and fresh, perfect to add to salad dressing, pasta, use to marinate meats, and delicious in sandwiches too!

Chicken with Leek Potato Cakes & Wild Garlic Mushroom Sauce

There is something very special about cooking with foraged foods. Whether it's berries, leaves or flowers, it's a sense of achievement knowing that you went out and picked it yourself, before creating a wholesome meal.

This recipe is utterly delicious. You can scale it up or down to create a starter, or feed more people, and the mushroom sauce is fantastic by itself with some toasted ciabatta.