wild garlic

Wild Garlic Pesto is so easy to make and the perfect way to preserve the short season for wild garlic leaves.

Wild Garlic Pesto

garlic leaves (roughly torn)

g nuts (I used almonds)

ml oil (I used olive oil)

g cheese (I used a combination of grated cheddar and parmesan)

sea salt

Break up the parmesan into large chunks and put in the blender cup with the blanched almonds.

Add the remaining ingredients into a blender and blend until smooth.

Serve with pasta, risotto or however you would usually serve pesto.

A super simple dish that makes the most of spring produce.

Asparagus, New Potatoes and Vegan Wild Garlic Pesto

wild garlic- stems included!

pine nuts (you can also use cashew nuts, pumpkin

Tbs nutritional yeast

Maldon (to

2-3 Tbs Olive oil

asparagus (roughly 1 bunch or 10 stems)

salt

500 g new potatoes (Scrubbed but with skin on!)

Make sure you wash, then wash again the wild garlic as there will be gritty bits,  and no one wants gritty pesto

Shove everything in a food processer and blitz.

Stop every now and then and scrape down the sides of the processer

Blitz until smooth- taste for salt

Transfer to a glass jar &amp; add a bit of olive oil over the top

For the Wild Garlic Pesto

Cover with water and gently bring to the boil. Simmer until soft.

For the New Potatoes

Snap the woody ends off the asparagus spears.

Steam the asparagus over boiling water for 5-10 minutes (depending on how thick the spears are) You want them tender and bright green.

For the asparagus

Cut the steamed potatoes into slices and arrange on a plate.

Drizzle the potatoes with the wild garlic pesto

Carefully arrange the asparagus spears over the top of the potatoes

Drizzle over more pesto, and sprinkle with salt to taste.

To assemble the dish

Vegan wild garlic ravioli is a delicious dairy-free and egg-free pasta dish, made with locally foraged wild garlic. It's not hard to make yet delicious and looks impressive.

Vegan wild garlic ravioli

turmeric (optional)

ml / 1 tbsp extra virgin olive oil

150 g / 5 oz firm (cotton) tofu

g / 1.7 oz wild garlic leaves

garlic (optional)***

yeast

nutmeg (I used about 1/8 tsp), adjust to taste

adjust

black pepper, adjust

almond flour (or breadcrumbs)

olive oil, wild garlic pesto

chilli flakes (optional)

Place all the filling ingredients (apart from almond flour or breadcrumbs) in a food processor. Process until smooth. Adjust seasoning to taste.

Add enough almond flour (or breadcrumbs). I found that 25 g / ¼ cup almond flour is enough - you may need even less, if you are using breadcrumbs.

In a mixing bowl, combine flour, salt and turmeric (if using). Make a well in the centre and add olive oil and aquafaba. Mix it all with a spoon until it roughly sticks together. You may need to add a touch more aquafaba if the dough is too dry, if too wet, add a bit more flour.

Knead the dough for at least 5 mins and then set aside for 30-60 minutes under a damp kitchen towel so that the dough doesn’t dry up.

Once the dough has had a chance to rest, take a portion of the dough and roll it out with a rolling pin on a lightly floured surface. Roll it out as thin as you can (2-3 mm), the thinner the dough the tastier the ravioli. You can obviously use a pasta machine to roll out your dough if you have one (I don't). Cut the sheet in half - you will need two matching pasta sheets to form the top and bottom side of your ravioli.

I used a ravioli mould (like this) but you can also just make them by hand, using a knife, pasta stamp or a cookie cutter instead. Place one pasta sheet on a lightly floured surface. Make small blobs of filling in neat rows leaving plenty of space around each blob so that each raviolo can be comfortably sealed. Place second pasta sheet on top, draping it over the blobs of filling. Press the pasta around each filling down with cupping hands to seal. Cut into individual ravioli with a knife or a pasta crimper. Double check each raviolo is sealed well.

Put the finished ravioli on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don’t dry out. Continue in the same way until you have used up all the dough and / or all the filling.

Bring a medium pot of water to boil. Once the water boils, place a few ravioli (do not overcrowd the pot) in the boiling water and cook, on a rolling boil, for about 5 minutes. After the time is up, fish cooked ravioli out with a slotted spoon, shaking excess water off gently, and place them on a plate. Cook all the remaining ravioli in this way.

To serve, baste them in olive oil, wild garlic pesto or make a simple creamy pasta sauce instead.

Wild Garlic Pasta Dough

g all-purpose flour

150 g wild garlic

Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.

Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.

Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don&#x27;t have enough you can add some leftover water from cooking wild garlic.

Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.

When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.

After resting it is ready to shape. You can use it for any kind of pasta.

Cut the dough in half or quarters.

Use your hands or a rolling pin to just slightly flatten the dough, then use a pasta machine on the widest setting (usually marked as &#x27;1&#x27;) to roll it out.

Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings, until you&#x27;ve come to the desired thickness. I like my pasta to be rolled to thickness number &#x27;5&#x27;.

Use the same machine to cut the pasta into noodles. Alternatively, you can lightly flour the pasta, roll it and cut into strips with a knife.

Once you have your pasta cut, lightly flour it and make noodle nests. Leave them to dry for 30 minutes or longer if you want to dry them completely.

If you&#x27;re making noodles...

A delicious fresh pesto made with wild garlic (Ail l’ours) that can be found in abundance in woodlands in the springtime.

garlic leaves

garlic

lemon juice

Extra virgin olive oil

pine nuts

75 g freshly grated

black pepper

Whizz up the wild garlic leaves, chopped garlic, pine nuts and parmesan in a food processor or crush in a pestle and mortar.

Season with salt black pepper.

Add the olive oil and lemon juice to form a thick paste.

Making a perfect Wild Garlic Greens Chips or any other Leafy Greens Chips is the best way to get even your kids to enjoy all of the healthiness there is. Extra crunchy and Cheesy, those Oven Baked Chips are perfect for Keto, Low Carb, Gluten-Free, Diabetic-Friendly, as well as Grain-Free version Snacks you can always have on hand.

Wild Garlic Greens Chips

Wild Garlic

Tablespoon Extra virgin olive oil

Shredded Cheese

Heat up the oven on 160 Celsius or...

Heat up the oven on 160 Celsius or 320 Fahrenheit

Clean and dry wild garlic

Place in a bowl and add 1 Tbsp...

Place in a bowl and add 1 Tbsp Extra virgin olive oil and mix well, so each leave is coated with oil

One by one place leaves on a baking...

One by one place leaves on a baking tray covered with parchment paper. The leaves should not be over each other

Grain hard cheese and sprinkle on already placed...

Grain hard cheese and sprinkle on already placed leaves

Place in the oven for circa 13 minutes

Bon appetite

https://mediavine-res.cloudinary.com/video/upload/ald4gen57m3z41lkfle9.mp4

Wild Garlic Bread Tear &amp; Share is an absolute delight.  Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish!

Wild Garlic Bread Tear & Share

wild garlic pesto

mozzarella (grated)

strong white bread flour

Easy Blend Yeast

sugar

olive oil

water (tepid)

Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl.  Add half the water and start to bring the dough together with your hands.

Continue to add the water until you have a soft dough.

Knead the dough for 10 minutes.

To make dough by hand

Put the flour,  2 tbsp of olive oil, salt, sugar, yeast, and water into the bowl of a stand mixer with a dough hook attached.

Put the mixer on low to start then when all the ingredients have combined, mix on medium for 5 minutes.

To make dough in a stand mixer

Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1 1/2 to 2 hours or until doubled in size.

Prove the dough

Put the flour, yeast, sugar, salt, 2 tbsp olive oil, and water into the bread machine pan.

Follow the instructions for your own bread machine for white bread dough.  My Panasonic bread machine is &#039;Menu 16&#039; and lasts for 2 hours 20 minutes, this includes the proving time.

To make dough in a bread machine

Line the baking tin with baking parchment

Roll out the dough into a rectangle shape about  24 x 46 cm (9 x 18&quot;) and 1.5 cm (0.5 &quot;) thick.

Spread the Wild Garlic Pesto over the dough.

Cover the pesto with 75 g of grated cheese.

Roll the dough from the long side into a swiss roll shape.

Cut the dough into 4 cm (1.5 in) slice with a sharp knife and place close together, flat side up,  in a roasting tin or deep-sided baking tray.

Drizzle with the olive oil and scatter the remaining grated cheese over the top.

Cover and leave to prove for about 30 minutes or until doubled in size.

Bake in a pre-heated oven at 220C (200C Fan), 425F for 15-20 minutes until golden brown.

Leave for 20 minutes until the bread is cooled a little, then tear and share, the warm rolls.

To assemble the Wild Garlic Bread Tear &amp; Share

A simple recipe for this chickpea dip or spread using wild garlic leaves for a mild garlic flavour.

Easy Wild Garlic Hummus

cooked chickpeas

tahini

lemon (juiced)

wild garlic (roughly torn)

Put all the ingredients into your food processor and process until you have a smooth textured paste.

Add chickpea cooking liquid  (or liquid from the can) or water until you have the thickness and texture you prefer.

A savoury scone using foraged wild garlic leaves, a delicious spring treat.&nbsp;

Cheese and Wild Garlic Scones

self-raising flour

baking powder

butter

finely grated cheese

wild garlic leaves (finely chopped)

dry mustard

pepper

milk

g cheddar cheese (grated)

Pre-heat the oven to 220C/200C Fan

Mix the flour and baking powder and rub in the butter until it looks like breadcrumbs.

Stir in the, mustard, salt and pepper,  cheese and the finely chopped wild garlic leaves.

Beat the egg in a bowl and add to the mixture, add enough milk to bring it together into a soft dough.

Dust your work surface with flour and gently pat the dough into a round about 2 cm thick, cut out your scones.

Place on a greased and floured baking tray, brush the tops with a little milk.

Sprinkle over the extra grated cheese, if using.

Bake for 10-12 minutes until the scones are golden brown.

Remove from oven and cool on a wire rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646061885/q7dflzcibkoqmoggbfu2.mp4

Cheese and Wild Garlic Scones are a great way to use foraged wild garlic. They are full of flavour and perfect to serve soup or stew or just on their own with butter.

Matt Abe will be cooking this delicious asparagus dish at The Staff Canteen Live at Hotelympia 2018.

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Top Tags

Wild Garlic Pesto

Asparagus, New Potatoes and Vegan W...

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Wild Garlic Pesto

Wild Garlic Greens Chips

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