Rosie Birkett's wild garlic comfort recipes: cheese scones, pasta and more

[Celerity]

Versatile and full of flavour, this is the magic ingredient of the moment

https://www.thetimes.com/life-style/food-drink/article/rosie-birketts-wild-garlic-comfort-recipes-cheese-scones-pasta-and-more-r972cm6qn

https://archive.ph/D568u


Wild garlic and cheddar scones

Rosie Birkett - Sunday March 29 2020, 12.01am GMT, The Sunday Times

With everything that’s going on around us right now, it certainly feels like the right time to connect with things that bring us comfort. For many of us the kitchen is the natural place to start. This month wild garlic has come into season. It’s a delicious, versatile ingredient and a harbinger of spring. As soon as its leaves start sprouting — wide, lush and fragrant — from the shadowy, damp patches of the woodland where it grows, I start plotting ways to incorporate this gentle, abundant native allium into my food.

Wild garlic’s surging popularity is making it easier to source, even if you have no opportunity to pick it yourself. If you are a town or city dweller and not best mates with an urban forager, check out your local greengrocers. If you are self-isolating, you can track it down online; the organic, farm-direct veg box purveyors tend to have it. As well as being delicious, it’s known for its antibacterial, antiseptic, antibiotic qualities too, all of which couldn’t be more welcome at the moment.

Wild garlic is a hopeful reminder that the days are getting longer, the asparagus and Jersey royals are coming and, happily, wild garlic shoots up at the same time that purple sprouting broccoli abounds. I’ve paired the two in a warming baked pasta dish, below.

Meanwhile, making a vibrant, green-flecked garlic butter is a wonderful way to use and preserve your wild-garlic haul, and as soon as I get my hands on some leaves I will rustle up a version to keep in the fridge. You could make a double batch and freeze half of it to eke out the season.

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recipes at the top link


Wild garlic stuffed conchiglioni


Bavette with wild garlic butter