Wild Garlic Recipes
If you take a walk through Yorkshire’s woodlands at this time of year, one scent is unmistakable—wild garlic.
For me, its aroma brings a deep sense of nostalgia, but as I've grown older, I’ve come to appreciate this season for another reason—the incredible recipes that can be made from this foraged treasure.
We've gathered some delicious recipes for you to try this spring. Enjoy!
Cod Loin with Wild Garlic Butter
Crafted by the talented Eddy Stephen from Premote, this is simple, seasonal cooking that celebrates the wonderful flavour of wild garlic.
Serves 2
Ingredients:
- 400g Cod Loin
- 150g Salted Butter (Softened)
- 20g Wild Garlic
- Salt
- Pepper
- Lemon
- Oil
Method:
- Wash and dry the wild garlic before finely chopping with a sharp knife. Add the wild garlic to a bowl with the softened butter. Mix well with a fork and place in the fridge for 10 minutes. Taste test, add more salt and pepper if you like.
- Remove the butter from the fridge and spoon into a log shape in the middle of some cling film. Roll the wild garlic butter tightly in the cling film until you form a nice, even log. Place in the fridge to use when ready.
- Pat the cod dry and season well with salt.
- Cut out 2 sheets of parchment paper, both slightly bigger than the piece of cod. Brush the 2 sheets lightly with oil.
- Bring a frying pan to a medium/high heat and place one sheet of parchment paper in the centre of the pan. Once heated, place the cod directly onto the parchment paper. This will help prevent sticking. Cook the cod like this, without turning, for 4 minutes. Now, remove the cod from the pan and gently flip it onto the second sheet of paper before placing the cod back in the pan. Reduce the heat to low, add a large knob of the wild garlic butter and baste the cod until it just starts to flake. This will take no more than 4 minutes.
- Remove the cod from the pan and add to a warm serving dish. Spoon over the rest of the butter from the pan before topping with a squeeze of lemon and a pinch of salt.
- Serve with asparagus and new potatoes.
Cheese and Wild Garlic Scones
Who doesn't love scones? These savoury cheese and wild garlic scones are delicious and a favourite in the Monty Booch office. Originally taken from Farmer's Girl Kitchen, and tweaked a bit, they've been a season mainstay for a few years now. Give them a try.
Ingredients (makes 8)
- 225 grams self-raising flour
- 1 teaspoon baking powder
- 50 grams unsalted butter
- 100 grams finely grated cheese (use mature cheddar or similar)
- 30 grams wild garlic leaves finely chopped
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 egg
- Milk (to glaze)
Method:
- Pre-heat the oven to 220C/200C Fan
- Mix together 225 grams self-raising flour,1 teaspoon baking powder & 50 grams butter
- Work the flour, baking powder and butter and rub until it looks like breadcrumbs.
- In a bowl, mix wild garlic leaves,1 teaspoon dry mustard,1/4 teaspoon salt, freshly ground pepper &100 grams finely grated cheese until combined. Stir in with the scone mix.
- Beat the egg in a bowl and add to the mixture. Add milk to bring it together into a soft dough, adjust as needed.
- 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 none stick baking tray and brush the tops with a little milk.
- Bake for 10-12 minutes until the scones are golden brown.
- Remove from oven and cool on a wire rack.
Wild Garlic Pesto
A simple pesto recipe using wild garlic, great for adding to pasta, bruschetta or topping off a soup.
Ingredients
- 150g wild garlic
- 1 clove of garlic
- Zest and Juice of half a lemon
- 60g toasted pine nuts
- 150ml of oil (extra virgin olive oil or cold-pressed rapeseed oil)
- 50g finely grated parmesan
Method
- Wash the wild garlic leaves and add to a blender with the garlic, lemon juice, pine nuts and parmesan. pulse and start to pour in the oil
- Once combined, put in a sterilised jar and refrigerate. It should keep well over a week.
