This store requires javascript to be enabled for some features to work correctly.

Foraging for Wild Garlic

Foraging for Wild Garlic

While it wasn't quite as hard work as Ellis was making out in the first picture, I did recruit him on my seasonal foraging duties. There is a hill near our old house where it is plentiful, but we struggled to find it in our new area.  A few patches here and there on one of our favourite walks was all, andI was worried we hadn't brought home enough Wild Garlic. But 2 large pots of pesto and a massive batch of cheese and wild garlic biscuits/scones later, I am confident we will have our fill...and that we will repel any Vampires from the entirety of Central Scotland.

I didn't use any recipes...the pesto is cashews, parmesean, olive oil and a ton of wild garlic (maybe too much, it is POTENT) and the scones are just my standard American biscuit recipe that I use for everything and can't remember where I know it from:

500g/4 cups of flour

3t of bicarb (baking soda)

125g/8T of cold butter

250g/ 1cup of grated strong cheddar cheese (the eye-wateringly strong the better)

100g/1/4 cup of wild garlic pesto

200g/ 2 cups of chopped wild garlic leaves

120ml/ 1/2 cup of milk

Mix flour and baking soda. Chop butter into small pieces and work with fingers into flour until it becomes crumbly. Mix cheese into the dry mix, leaving a bit aside to sprinkle later. Add milk and wild garlic. Work with hands until it forms a dough, adding a bit more milk or flour if needed. Roll or pat out onto a lightly floured surface and cut out circles.

Sprinkle with a bit of left over cheese and bake at 180C/ 360F for 8-10 minutes. Makes 24.

Although I am quite severely dairy intolerant, these were simply too good to pass up with tomato and butter bean soup.


Leave a comment