For the first few years of this surprise Spring gift I restricted my wild garlic adventures merely to pesto and frittatas, but this year I branched out further afield and used the gorgeous green leaves in my two favourite basics – flavoured butter and a herby green sauce (of which there are always options of both lurking in the fridge).
So before the very short wild garlic season ends and the blossoms on the trees turn into leaves, here are this year’s recipes for your treasured foraged alliums: Wild Garlic Butter which you can roll and use on basically anything and everything (and it freezes beautifully), and Wild Garlic Chimichuri which is also delicious smothered on all your savoury dishes. Here I have used it to dress some quick roasted cauliflower wedges.
In other news, I am very excited to share my In Conversation with Dr Rupy Aujla of The Doctors Kitchen is now available to listen to on his podcast. We recorded the interview live during the even to celebrate the launch of Cooks back in February. Feel free to listen here.
And keep an eye out this week for an exciting announcement about a very special New York City collaboration/popup happening in the second half of May…….
In the meantime, here are the links for my top wild garlic recipes that I am making on repeat this season. Happy Sunday and happy cooking.
Roasted Cauliflower Wedges with Mint & Wild Garlic Chimichuri
