Oh guys. Let’s talk about these wild garlic and Guinness sausage rolls. Oh. Yes. Please. Let’s.
Yeap, I am a convert. I smothered some quinoa with a wild garlic sauce (ramsons, ramps). I then topped this green quinoa with a whole load of grilled vegetables and grilled lemons and served it for brunch.
I bake a lot of muffins. Except OH does not like the sweet’ish muffins. Nope, he is firmly in the savoury muffins camp. So I thought I would make him these wild garlic muffins loaded with feta cheese and roasted red peppers. The way to a man’s heart and all that.
This soup was just the thing I needed to warm up after a particularly cold wild garlic surveying session. Especially as it is very quick to put together whilst being loaded with a riot of flavours. Just think nutty farro, garlicky wild garlic, tahini and some sweetness from toasted almonds and pomegranate seeds.
This noodle salad is healthy and packs a punch with the wild garlic, crunchy radishes and the nutty toasted sesame seeds. The light zesty lemon dressing really brings out the fresh flavours.
Roasted garlic is like a sweet garlic butter that we can’t stop eating. Apart from eating it straight out of the bulb or on bread OH adds it to salad dressings, directly into salads, in dips like hummus and pesto when you want a milder garlic hit, on pizza and straight on top of spaghetti. Yeap, he has himself a garlicylicious love fest.
Wild garlic is free in a wood, field or meadow near you. So what better way to use this abundant and wonderful spring leaves than in a simply moorish wild garlic pesto? You get the greens and the garlic in one.
I make this wild garlic and chickpea curry a lot at this time of the year as because I feel that the flavour of these first spring greens are perfectly matched to store cupboard staples of chickpeas and coconut milk. It is cheap, healthy and filling and ready in less than 30 mins. And it is better made a day before serving to allow the flavours to meld together.