I don’t think that there is any season that I look forward to more than wild garlic season, and this year’s bitterly cold weather and delayed arrival has made it all the more eagerly awaited and welcomed with pretty much fanatic gusto.
This wild garlic recipe is not only a brilliant way to celebrate it’s arrival but it also freezes really well so I make plenty and divide it between freezer bags and lie them on top of one another in the freezer so I can defrost a portion at a time.
You could add some hard cheese to this if you fancy, a good hard British goat’s cheese finely grated in would be delicious but I like to keep it very simple and then I can always grate some over the finished dish. I had a big bunch of parsley so threw some of that in too, it’s said that eating parsley after garlic kills and bad breath but I happily honked of garlic for the rest of the evening.
Use this stirred into pasta, smear all over the inside of a joint of pork belly and roll and roast, stir it through some creme fraiche or mayo for a dip or just eat it with a spoon, this is in your face ace.
- 200g wild garlic leaves, washed
- 100g parsley (mellows the garlic slightly)
- 100g hazelnuts
- 3 chipotle chillies (Edible Ornamentals are British grown and kick ass)
- big pinch sea salt flakes
- big pinch freshly ground black pepper
- enough good oil to get a good consistency (around 100ml ish, I use Cotswold Gold E.V rapeseed oil as it’s wonderfully nutty
- Just put everything in a food processor except the oil and blitz, as the machine goes drizzle in the oil until you are happy with the consistency, taste and adjust seasoning if need be. Allow to sit for at least 30 minutes before using so that the flavours develop.