Everyone is getting really stuck in to producing all sorts of treats from their kitchen during isolation. We think it’s great and what’s even better is when you can pick the ingredients while on your daily walk!
It’s the perfect time of year for Wild Garlic, you can smell it everywhere so here’s two recipes you can try at home:
Pickled garlic scapes
Wild garlic scapes are the stem and flower head before the plant flowers. You’ll need:
- 150 wild garlic scapes, washed
- 2 litre Kilner jar, sterilsied
For the pickle liquor:
- 750ml water
- 500ml cider vinegar
- 350g caster sugar
- 15g Cornish Seasalt
- Optional flavourings, we use peppercorns with thyme and bay leaves from the garden
The method:
- Pick the scapes as low down to the ground as possible.
- Arrange in the kilner jar so they spiral around the edge of the glass then back fill into the centre as much as you can.
- Add all ingredients for the pickle to a pan and bring to the boil, allow to cool.
- Pour cooled pickle over the scapes so they are completely submerged.
- Allow 2-3 weeks before eating, they only get better with age!
Wild Garlic pesto
You’ll need:
- 1 large bunch of wild garlic leaves, washed
- 100g Cornish Yarg
- 100g crushed smoked almonds
- 150ml olive/rapeseed oil
- Zest of one lemon
- Pinch of Cornish Seasalt
The method:
- In a food processor, blitz the wild garlic leaves and the oil together until combined.
- Grate the yarg into the oil, keeping it quite course to give the pesto texture.
- Add the almonds and zest and mix together.
Taste the pesto at this point, you want the saltiness to come from the yarg, should you require add a pinch of Cornish seasalt
