7 things to do with Wild Garlic

I love cooking with wild garlic, and it’s a nice thing to do with my son, both collecting it and making delicious things with. Over the years we’ve made many tasty things, so I thought I’d share some of our favourite things to make with wild garlic. They’re in no particular order, some are quick and simple to make, some take a few hours, but all of them are very tasty indeed.

When you go foraging it’s important not to pick too much of anything. Take just what you need and save the rest for the wildlife or other foragers. If you’re foraging for wild garlic, you don’t need much anyway. It’s pretty pungent and a few leaves go quite a long way. I tend to try to pick the younger leaves in spots where I think (hope) dogs haven’t been. I always wash my wild garlic leaves before I use them anyway. You can find out more about wild garlic here.

7 things to do with Wild Garlic

Wild garlic and parmesan scones

These wild garlic and parmesan scones are so delicious. They’re everything you want from a savoury scone. I sprinkle a pinch of sea salt on the top which makes them extra delicious. This is such a great recipe, we can’t get enough of these simple scones, which are great for a quick lunch, or warmed with soup.

Wild garlic hummus

This simple hummus recipe is a real treat. Gently garlicky and full of good stuff. My son really loves this and gets me to make it a couple of times a week during wild garlic season.

Wild garlic macaroni cheese

This is a really simple recipe. It’s my standard go to macaroni cheese recipe, but with shredded wild garlic leaves scattered through it. It’s a really simple way of making something fairly basic into something fantastic.

Cheesy wild garlic quiche

This is a lovely quiche. Cheese and onion quiche is my favourite, but the addition of wild garlic really makes it something special. It’s a fine thing to serve to guests over for lunch, or just to keep to yourself if you’re a massive quiche fan, which I am!

Easy wild garlic pesto

Pesto is such a versatile thing to have in the fridge. This gentle wild garlic pesto is great stirred through pasta, or drizzled on pizza. Or in any way you’d normally use pesto.

Wild garlic pesto twists

If you’ve got a couple of tablespoons of wild garlic pesto going spare, then these cheese and wild garlic pesto twists are a simple but excellent way to use this lovely pesto.

Wild garlic and parmesan focaccia

This is the most delicious bread I’ve made. If you can get your hands on some lovely fresh wild garlic, it’s well worth making yourself. It’s like the best garlic bread you’ve ever had. I love this recipe!

Wild garlic is such a fantastic ingredient. It’s getting easier to come by now, many shops and deli’s are now stocking it in springtime. I hope this had given you some ideas about how to use any wild garlic you come across. Happy cooking!

Recipe: Wild Garlic and Parmesan Scones

Every year in March and April, the hedgerows and lanes hereabouts are abundant with wild garlic. When the wind blows in the right direction, we get a gentle whiff of garlic and off I go with a paper bag to collect a few leaves to cook with. One of my favourite ways to use it is in wild garlic and parmesan scones, which go really well with soup, or as a savoury snack with some good butter.

Of course when you’re foraging it pays to know a little of what you’re doing. Wild garlic can look pretty similar to other plants, some of which may be poisonous, but you can generally tell what is and isn’t wild garlic by the smell, which is, well, garlicky.

Recipe: Wild Garlic and Parmesan Scones

These wild garlic and parmesan scones are very delicious. They’re everything you want from a savory scone. I sprinkle a pinch of sea salt on the top which makes them extra delicious. This recipe makes about 8 big scones, though you could cut them smaller if you prefer.

Wild Garlic and Parmesan Scones

Ingredients:

125g butter
450g self-raising flour
50g finely grated parmesan cheese
5 wild garlic leaves, finely chopped
1/2 teaspoon bicarbonate of soda
Big pinch of salt
Milk to mix, I used about 1/3 pint
Rock salt

How to make Wild Garlic and Parmesan Scones:

Pre-heat your oven to 190° and put a sheet of baking parchment on a large baking tray.

In a large bowl rub the butter into the flour with your fingertips, until the mixture looks like breadcrumbs. Add the parmesan, wild garlic, bicarbonate of soda and pinch of salt and toss together. Little by little add the milk, mixing with your hands until it makes a soft dough.

Tip the dough onto a floured surface and pat or roll it until it’s 1.5-2cm thick. I usually shape the dough and pat it down with my hands because it gives a slightly more rustic finish which I like. Cut the dough into rounds, don’t twist the cutter because this can prevent the scone from rising.

Recipe: Wild Garlic and Parmesan Scones

Put the cut scones on the baking tray, brush them with milk and if you like sprinkle a pinch of rock salt on the top of each one. Bake for 15-20 minutes until they’re nice a brown and hollow when you tap them underneath.

Serve hot from the oven with lashings of butter, or with soup or a ploughman’s lunch.

If you enjoyed this, you might also like to try these wild garlic pesto twists, wild garlic focaccia or this wild garlic pesto.

Recipe: Wild Garlic and Parmesan Scones

Recipe: Beautiful Blueberry and Buttermilk Scones

Over the weekend we experimented with making our own butter at home. One of the by-products of the butter making process is that you’re left with a jug of buttermilk. Buttermilk is supposed to be brilliant for making soda bread and scones with, though I’d not tried it in scones before. Waste not, want not, so I whipped up a batch of blueberry scones to use up the buttermilk. The result was the most incredible, light as air scones I’ve ever made – even my Nan would’ve been impressed with these blueberry and buttermilk scones!

blueberry and buttermilk scones

Blueberry and Buttermilk Scones

Ingredients
14 oz self raising flour
3 oz caster sugar
1 tsp bicarb of soda
1/4 tsp salt
6 oz butter or margarine
8 fl oz buttermilk
100g of fresh blueberries
1 egg (for egg wash)

Instructions
Preheat oven to 220 degrees or Gas Mark 7.
Mix the dry ingredients together in a bowl. Add your softened butter or margarine and rub until the mixture resembles breadcrumbs.

Add your buttermilk and mix, the dough will be a bit wetter than a standard scone recipe – this is normal, don’t be tempted to add more flour. Once combined, add your blueberries and gently mix in until fairly evenly distributed.

Roll the mixture out so it’s approx 2cm thick, I did this on a piece of greaseproof paper because the texture of the dough was quite wet.. Cut into 12 rounds and put on a lightly oiled baking sheet and bake for 15 minutes. I brushed the tops of my scones with a beaten egg before baking.

Notes
Serve plain, or with butter, or blueberry jam, or cream, or everything you can fit onto your scone. They’re delicious slightly warm with a little dollop of jam.

To date the picture I look of my luscious blueberry and buttermilk scones has been my most popular images on Instagram. I can’t look at it without feeling hungry and wanting to make a fresh batch.

These airy-fairly light blueberry and buttermilk scones were the best ones I’ve ever made, and I’ve made hundred of scones in my lifetime. They are delicious eaten plain, or lovely buttered or warmed and served with blueberry jam, cream and a pot of tea.

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Once you’ve tried these delicious light as a feather buttermilk scones, you’ll never go back. I promise you’ve never had scones THIS good!

Recipe: Beautiful Blueberry and Buttermilk Scones

Festive Afternoon Tea at Opus One

Now I’m self-employed, I am officially a part-time member of the ladies who lunch brigade. When I was offered afternoon tea for two at Opus One at the Radisson Blu in Manchester, I decided it was high time I treated one of my fellow self-employed types to high tea. So last Wednesday myself and a fellow home based freelancer put on real clothes, turned Homes Under the Hammer off and went out for a posh tea at Opus One.

Opus One
I’d been there before and had a lovely time, so I knew we were in for a treat. We arrived and were informed they were expecting a drinks party so we’d not be able to sit in the lovely, light and airy space by the window and we were seated in the main restaurant. We thought it’d be a great place for a romantic meal in the evening, but the red lighting was a bit much for daytime, and meant that we couldn’t really see what we were eating.

There were a few afternoon teas we could choose from but we decided that since it was December it’d be rude not to try the Festive Afternoon Tea. My friend plumped for a pot of English Breakfast tea and I gave the Ceylon a go. Both were a good brew.

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The afternoon tea arrived and as I’m vegetarian, they’d made a few extra veggie sandwiches for me. I’ll admit in the light it was hard to tell what they were, but we both liked the cheese and pickle and I enjoyed the cream cheese and cucumber. We were both half starved so the sandwiches disappeared in double quick time.

I’d been eyeing up the scones, I love scones, these were prettily presented and the proper, thick, crusty clotted cream had a shard of caramel stuck out of it. The scones were sadly cold, but that could’ve been our fault for faffing about taking pictures. They were however light and beautifully made, just the right size and for me and they are always the highlight of an afternoon tea. If you can’t give me a decent scone then I’m going home.

First up were the mini cream horns. I felt it prudent to start with these because they looked delicious. I’m not overly keen on pastry and I like it wafer thin if I ever do have it, so this was for me a little on the thick side, but (bowing to knowledge passed on to me by Grandma who was a pastry chef) it was perfectly crisp and flaky. It was a good cream horn.

We then tried the fruit cake, which was moist and an excellent example of what a top notch fruit cake should be and it was packed with fruit. We both felt that it could’ve done with a bit of marzipan to make it feel more festive, but it was actually one of my highlights from the tea.

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I was most excited to try the mini chocolate fudge cake which looked beautiful but for some reason photographed terribly. Take my word for it, this was the good stuff. The cake was moist, light and fluffy with a gooey-gooey centre that oozed out. It was plate-lickingly good. I might have rubbed a finger across the plate to ensure no crumbs were left, I might not have, I am a lady after all.

We finished off with the winter berry jelly, sadly we were only issued with one jelly, which we assumed was an oversight as other tables were given one each. So we had to share the little jelly, which felt a bit intimate. It’s been a long time since I shared a jelly with anyone other than my husband. I loved the jelly, full of lovely fresh berries and it was such a zesty, palate cleansing end to the tea.

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In all we’d had a lovely time, we’d eaten some really tasty things, drank some very good tea, put the world to rights and taken a selection of shockingly bad pictures of food. I think it’s the ideal resting point after a hard morning of Christmas shopping and before getting the tram home. The staff are friendly and attentive and the atmosphere, despite the lighting is relaxed and intimate. It’s decently priced too at £18.95 per person.

Opus One Bar and Restaurant is located in the Free Trade Hall, Peter Street, Manchester M2 5GP; Tel: 0161 8358904.

Disclaimer: We were invited as guests of the restaurant and were not asked to pay for our food or drink. We did love it though and will be back for more!