Sweetly creamy white chocolate makes an indulgent filling for this easy cheesecake recipe.
150g white chocolate, chopped
60g white chocolate, grated, to decorate
250g digestive biscuits, finely crushed
125g unsalted butter, melted
3 tsp powdered gelatine (for a vegetarian version, substitute with the same quantity of agar agar)
500g cream cheese, softened
180g caster sugar
150g sour cream
3 tbsp boiling water
white fondant rose, optional
Preheat the oven to 175°C/gas mark 4. Separate two of the eggs into two cups. In a large bowl, cream the butter with a pinch of salt, the vanilla extract and 250g of the sugar. Gradually stir in the egg yolks and the remaining eggs. In a separate bowl, mix the flour with the baking powder. Add this to the wet mix in batches, alternating with the gradual addition of the milk. Mix well after each addition. Place one third of the mixture into a 26cm greased springform cake tin and smooth the top.
Using a hand whisk, beat the egg whites, gradually adding the remaining sugar. Loosely spread this on top of the mixture in the cake tin, to approximately 5mm from the edge. Sprinkle with the flaked almonds.
Place in the oven and bake for 20-25 mins. Remove, leaving the oven on, and place on a cooling rack. Carefully ease the cake from the tin and allow to cool. Clean, dry and re-grease the tin, then add the remaining mixture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Remove and place on a cooling rack, carefully remove from the tin and allow to cool. Cut this piece of cake into two layers, slicing it horizontally through the centre.
Melt the white chocolate in a basin over a pan of warm water. Place the cream cheese in a bowl and then stir the yoghurt and chocolate into the cream cheese in alternating batches, mixing well in between. Spread the bottom two layers of the cake with the marmalade, followed by the cream mixture and assemble so that the layer with the meringue is sitting on the top. Refrigerate the cake for 2 hrs before serving to allow the cream to firm slightly.
More recipes using white chocolate in the May 2018 issue of LandScape magazine...
- White chocolate mousse
- Cupcakes with white chocolate icing
- White chocolate peppermint bark
- White chocolate cake
- White chocolate and orange cookies
A familiar evening meal is transformed when made from scratch with fresh ingredients. This simple recipe uses ingredients that are likely to already be in the store cupboard.
For the fish fingers:
460g fillets fresh haddock, skin on
40g plain flour
1 tbsp olive oil
For the sauce:
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool.
For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats.
Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.
More recipes using haddock in the May 2018 issue of LandScape magazine...
- Haddock with herbs and lemon
- Smoked haddock pate
- Smoked haddock triangles
- Mini haddock fishcakes
- Smoked haddock pie
Bacon and eggs are given a new twist in this recipe for savoury muffins, perfect for a picnic. The bacon can be replaced with sundried tomatoes or roasted mushrooms for a tasty vegetarian version
6 rashers unsmoked back bacon, snipped into small pieces or the equivalent quantity of sundried tomatoes
100g melted unsalted butter
260g plain flour
1 tbsp baking powder
1 tbsp chopped flat leaf parsley
oil, to grease
Preheat the oven to 200°C/gas mark 6, then grease a 6-hole muffin tray. Line the holes with squares of baking paper, folding around the edges as they are placed, to make muffin cases. They may need weighing down momentarily with a pepper grinder or similar object.
Fill a large saucepan halfway up with boiling water and bring to the boil. Turn the heat down until simmering, and lower 6 of the eggs into the water. Simmer for 6 mins until soft boiled. Drain and cool in cold water, then peel carefully.
Whisk the remaining eggs in a bowl, then add half the chopped bacon, the melted butter, plain flour, baking powder, milk and parsley, and season with pepper. Scoop a spoonful of batter into each muffin case, then place one boiled egg on top of each spoonful. Divide the remaining mixture between the cases, covering the eggs.
Sprinkle the tops with the remaining bacon pieces. Bake for 25 mins until golden. Allow to cool slightly on a wire rack before serving.
More recipes using bacon and eggs in the April 2018 issue of LandScape magazine...
- Bacon and egg breakfast layer cake
- Boiled eggs and bacon twist soldiers
- Bacon, egg and tomato tart
- Bacon and egg rolls
- Bacon, egg and cheese braid
- Poached eggs on toast with egg and bacon sauce
Edible violas have a sweet, fragrant taste that works perfectly with confections such as these cupcakes. This recipe requires a little extra time but the effect is delightful.
For the flowers:
12-16 viola flowers
1 small egg white
80g caster sugar
For the cupcakes:
150g margarine, softened
150g self-raising flour, sifted
150g caster sugar
3 large eggs
1 tsp vanilla extract
1 pinch salt
For the cream:
400ml whipping cream
80g icing sugar, sifted
1 tsp vanilla extract
To candy the flowers: Gently wash the flower petals, then pat dry with kitchen paper. Lightly whisk the egg white in a bowl until frothy. Using a clean pastry brush, paint the egg white onto both sides of the petals. Sprinkle immediately with sugar and leave to set on wire racks before using.
For the cupcakes: Preheat the oven to 180°C/gas mark 4. Line a 12-hole cupcake tin with paper cupcake cases. Beat together all the cake ingredients in a large mixing bowl until smooth and creamy. Divide the batter evenly between the paper cases.
Bake for 20 mins until golden and risen. Remove the cupcakes from the oven and leave on a wire rack to cool.
For the cream: In a mixing bowl, whip the cream with the icing sugar and vanilla extract until semi-stiff peaks form. Transfer to a piping bag fitted with a star-shaped nozzle. Pipe swirls of cream on top of the cupcakes. Garnish each with a candied flower before serving.
More recipes using edible flowers in the April 2018 issue of LandScape magazine...
- Candied viola mini meringues
- Vanilla cream with sugared violets
Add stout to cheddar for a rich warming soup, in this recipe for quick St Patrick's Day supper.
200g extra mature Cheddar, grated, plus extra for garnish
800g potatoes, roughly chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 carrot, roughly chopped
2 parsnips, roughly chopped
2 thyme sprigs, plus extra for garnish
1 litre water
2 tbsp Worcestershire sauce
Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.
More recipes using stout in the March 2018 issue of LandScape magazine...
- Stout and rabbit stew
- Black velvet cake
- Braised beef in stout
- Stout and beef pie
- Stout and black treacle bread
A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.
Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.
Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.
More rhubarb recipes in the March 2018 issue of LandScape magazine...
- Rhubarb, ginger and vanilla scone ring
- Rhubarb crumble ice cream
- Rhubarb puffs
- Rhubarb and custard
- Rhubarb tart
100g unsalted butter, plus extra for greasing
50g icing sugar, plus extra to dust
zest of 2 oranges
100g plain flour
60g thick apricot jam
Preheat the oven to 190°C/gas mark 5 and grease a large, flat baking tray. In a large mixing bowl, gently cream together the butter and icing sugar until smooth and thick. This will take approximately 5 mins. Stir the orange zest into the mixing bowl, then sift in the flour. Mix together thoroughly until a thick consistency is achieved.
Transfer the mixture to a piping bag fitted with a medium nozzle. Pipe thumb-sized mounds onto the tray, spaced 4cm apart. Bake for 15 mins, until golden.
After leaving to stand for 5 mins, transfer the biscuits to a wire rack. When completely cool, sandwich pairs of the biscuits together with a teaspoon of jam, dust with icing sugar, and serve.
Other regional biscuit recipes in the Spring 2017 issue:
- Maidstone biscuits
- Shrewsbury biscuits
- Goosnargh cakes
- Bosworth Jumbles
- Cornish ginger fairings
For back issues click here, or to subscribe to LandScape click here.
3 prepared crabs
750g asparagus spears, finely sliced lengthways
50g fresh mint
sea salt and black pepper
3 tbsp olive oil
1 tsp honey
240g radishes, sliced
Zest and juice the lemons into a large bowl. With a small knife, cut away any segments left inside the skins and add to the juice. Reserve some mint for garnish, then chop the rest very finely. Add it to the bowl and season with the salt and pepper. Mix in the olive oil and honey, and chill.
Arrange the sliced asparagus and radishes between six plates, then add the crab. Pour over the lemon and mint dressing, garnish, and serve.
Other spring feast recipes in the Spring 2017 issue:
- Roast pork shoulder with perfect crackling
- Apple sauce
- Spinach and spring onions
- Pan-fried broccoli and nuts
- Lemon roasted new potatoes with sorrel
- Rhubarb and orange trifle
250g plain flour, plus
extra to dust
100g caster sugar, plus extra to sprinkle
1 tsp mixed spice
½ tsp baking powder
pinch of sea salt
100g chilled unsalted butter, cubed, plus extra for frying
Combine the flour, sugar, mixed spice, currants, baking powder and salt in a mixing bowl. Add the butter cubes and rub into the dry ingredients with fingers and thumbs until integrated. Beat the egg in a small bowl and stir it into the flour and butter mixture. Gradually add sufficient milk to bring the mixture together by hand until it forms a dough.
On a surface lightly dusted with flour, roll out the dough to 2cm deep. Cut out rounds with an 8cm cutter.
Heat 1 tsp of butter in a frying pan. Fry the cakes for 4-6 mins, turning over once, until golden. Dust with sugar and serve warm with butter.
Other classic Welsh recipes in the Mar/Apr 2017 issue of LandScape:
- Welsh onion cake
- Lamb cawl
- Laverbread with bacon and poached egg
- Welsh crempog
- Welsh dripping cake
800g white bloomer, sliced medium thick
2 tbsp plain flour
100ml white wine
280g Cornish brie,
1 tbsp freshly grated nutmeg
Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.
Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.
Other leftover bread recipes in the Mar/Apr 2017 issue:
- Mini apple Charlottes
- Chocolate bread trifle
- Glamorgan sausages
- Herby bread puffs
- Exeter pudding
1 garlic clove
1 tbsp. butter or margarine
800g fresh leaf spinach
Salt and pepper
Freshly grated nutmeg
8 baguette slices
100g Gouda cheese slices
4 sprigs parsley
4 medium eggs
Peel the onion and garlic and chop finely. Melt the butter in a pan. Fry the garlic and onion for 4min. Add the spinach and cover for a few minutes. Season with salt and nutmeg. Cover the baguette slices with cheese and bake in a preheated oven (225◦C/gas mark 7) for 5min. Chop the parsley finely. Divide the spinach among 4 small, round ovenproof dishes. Crack an egg into each and cook for 10min at 150◦C/gas mark 2. Season with salt and pepper. Sprinkle the baguettes with pepper and parsley and serve with the baked eggs.
Other spinach recipes in the Mar/Apr 2013 issue include:
• Spinach roulade
• Spinach baked eggs
• Spinach and stilton pancakes
• Spinach and date filled chicken fillets
• Spinach and goat cheese rolls
• Spinach and sorrel soup
Chocolate and almond pudding
35g flaked almonds
35g dark cooking chocolate
2 medium eggs
35g soft butter
35g ground almonds
1 medium egg yolk
Seeds from half a vanilla pod
Half a teaspoon of flour
85g double cream
Fat and sugar for the cooking bowls
Grease 4 pudding basins and lids (100ml size) and sprinkle with sugar. Dry fry the almond flakes in a pan until golden brown. Leave to cool on a flat plate. Chop the cooking chocolate and melt in a dish over boiling water. Leave to cool for 10mins. Separate the eggs. Beat the egg yolks, butter and 15g sugar for 5mins until creamy. Stir in the liquid chocolate slowly. Beat the egg whites until stiff and add 20g sugar gradually. Mix together the breadcrumbs, ground and flaked almonds. Fold in the almond mixture, then the egg whites with the melted chocolate. Fill the pudding bowls with the chocolate mixture and seal tightly. Put the bowls into and ovenproof pan/bain-marie and place it on an oven wire tray. Fill the pan with hot water 2cm from the top. Cook in a preheated oven (electric 200c/gas mark 6) for an hour. In the meantime, mix the single egg yolk, 25g sugar, vanilla seeds and corn flour in a small bowl. Stir in the double cream and milk. Heat over a low heat, stirring constantly, then allow to cool a little. Remove the pudding covers and leave to cool for 10mins. Flip careful onto plates and serve with custard.
Other Almond recipes include:
•Almond and coconut tarts
•Almond and cranberry shortbread
•Easter Simnel cake
•Chocolate almond meringues
•Almond ice cream
1 whole garlic bulb, plus 1 garlic clove
A few sprigs fresh thyme or rosemary
2.2kg leg of lamb
Salt and pepper
2 tbsp. flour
450ml light fruity red wine
150ml lamb or chicken stock
3 tbsp. redcurrant jelly
1 tbsp. mild mustard
2 tbsp. lemon juice (optional)
Cut the single garlic clove in half and rub the leg of lamb all over with the cut ends, then rub the base of an ovenproof dish. Cut the garlic bulb in half. Slice the onion and place in the centre of the roasting dish with the fresh herbs and the halved garlic bulb. Place the lamb on top and season with salt and pepper. Add 150ml water to the dish. Roast in the oven (200ºC/gas mark 6) for 1 hour. Decrease the cooking time by about 15-30min if you prefer your lamb more on the pink side and increase by 15min for well done. Add a little more water if the dish dries out to prevent the juices from burning. Remove the lamb from the dish, cover loosely with foil and allow to rest while making the sauce. Spoon off any excess fat, though with spring lamb you should not have too much. Place the dish on the hob over a low heat and add the flour, stirring well to lift up any of the juices from the base of the dish. Gradually stir in the wine and stock. Add the redcurrant jelly and mustard and cook, stirring until the jelly has dissolved. Then allow to simmer for 10min, stirring occasionally. Stir in half the lemon juice if desired and season to taste, adding a little more lemon juice if required. Carve the lamb and stir any juices into the sauce before serving the sauce alongside the lamb
Other Lamb recipes include:
•Lamb steaks with savoury rhubarb compote
•Devilled lamb's kidneys
•Warm lamb and rocket salad
•Herb crusted lamb cutlets with sautéed leeks and kale
•Lamb with crispy, herby potato cubes
For the dough
500g strong bread flour
2 tsp mixed spice
½ tsp ground nutmeg
7g sachet easy-blend yeast
50g golden caster sugar
1¼ tsp salt
50g butter, cut into small pieces
50g chopped mixed peel
150ml warm water
For the cross
60g plain flour
3-4 tbsp water
For the glaze
25g golden caster sugar
To make the dough, sift the flour and spices into a large mixing bowl and stir in the yeast, sugar and salt. Rub in the butter, then stir in the currants and mixed peel. Beat the egg with a fork until broken up and frothy, then beat in the milk. Make a well in the centre of the flour mixture. Add the milk mixture and enough water to mix to a soft dough. Add the remaining water if needed. Turn out the dough and knead well for 5 mins, until smooth and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for 1½ hours until doubled in size.
Turn out onto a lightly floured surface, lightly kneading again. Grease two baking sheets. Divide the dough into 12, rolling each piece into a ball. Place on the baking sheet and cover with a damp tea towel. Leave in a warm place until doubled in size.
To make the cross, sift the flour into a bowl and stir in sufficient water to mix to a soft paste. Spoon the mixture into a piping bag and snip off the end. Pipe a cross on each bun.
Bake the buns for 15 mins in a preheated oven at 220°C/gas mark 7. Meanwhile prepare the glaze. Place the sugar and water in a small pan and heat, gently stirring until the sugar dissolves. Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet. Brush with the glaze while still hot.
The buns are best eaten on the day they are made. They can be frozen for up to two months. Defrost in the refrigerator overnight and warm in the oven at 180°C/gas mark 4 for 5 mins.
Other hot cross bun flavours:
• Earl Grey
• Cranberry and orange
• Rosemary and sultana
• Pecan and marzipan
4 skinned and boned chicken breasts
salt and freshly ground black pepper
2 eating apples, cored and thickly sliced
6 sage leaves, shredded
1 tbsp cold pressed rapeseed oil
1 tsp light muscovado sugar
100ml dry cider
4 tbsp snipped fresh chives
2 tbsp double cream
Place the chicken breasts between 2 sheets of baking parchment and flatten with a rolling pin. Season with salt and pepper. Peel the potatoes and cut into 2cm chunks. Cook in a pan of lightly salted boiling water for 15 mins until tender. Heat the oil in a heavy-based frying pan over a high heat and quickly brown the chicken on both sides. Remove from the pan.
Reduce the heat and add half the butter to the pan. Toss the apple slices together with the sugar and the sage. Add to the pan and cook for 2 mins until the sugar begins to caramelize. Add the cider.
Return the chicken to the pan. Reduce the heat and simmer for 10 mins, until the chicken is cooked through and the apple slices are tender.
When the potatoes are tender, drain well and add the remaining butter. Mash well. Beat in the chives and keep warm. Remove the chicken from the pan and place on to warm serving plates with the apple slices on top. Return the pan to the stove and increase the heat. Stir in the double cream and boil rapidly until reduced slightly and pour over the chicken. Serve with the chive mash.
Other chicken recipes:
• Milk roast chicken with lemon and thyme
• Chicken leek and mushroom pie
• Chicken with green lentils and rosemary
• Chicken liver pate
• Stuffed chicken with mustard and goat’s cheese
600ml organic milk
50g butter, plus extra for greasing
finely grated zest of ½ orange
275g golden caster sugar
75g fresh breadcrumbs
4 eggs, separated
1 piece stem ginger in syrup
To make the custard base, place the milk, butter, orange zest and 50g sugar in a saucepan and heat gently. Stir until the butter has melted then pour over the breadcrumbs. Allow to stand for 10 mins, then beat in the egg yolks. Transfer to a 1.2-litre well-buttered ovenproof dish. Bake in a preheated oven at 180ºC/gas mark 4 for 15-20 mins until set. Cool slightly.
Meanwhile, trim the rhubarb and cut into short lengths approximately 2.5cm long. Chop the ginger. Place both with 25g sugar in a frying pan. Heat gently until the juice begins to run and the sugar dissolves. Cook gently for 5 mins until the rhubarb is tender, shaking the pan from time to time. Remove from the heat and gently spread over the set custard base.
For the meringue top, whisk the egg whites until standing in stiff peaks, then gradually whisk in the remaining sugar. Spoon on top of the rhubarb. Bake at 150ºC/gas mark 2 for 20 mins until golden brown. Serve hot or cold.
Other Easter feast recipes:
• Sticky treacle glazed gammon
• New potatoes
• Minted peas
• Roasted beetroot
Makes 1 loaf
500g strong flour
pinch of salt
1 tsp sugar
1 tbsp olive oil
Trim and grate the beetroot and set aside in a large bowl. In a separate large bowl, place the flour, salt and sugar. Make a well in the middle of the flour and add the yeast. Pour in 300ml warm water and the oil. Mix together in a figure of eight motion. When it comes together, roughly knead for 10 mins. Knead the beetroot into the dough then cover with oiled cling film and a damp tea towel. Leave in a warm place to prove for 1 hr.
Knock the air out of the dough by punching into it. With dusted hands, separate the dough into two. Twist each section around the other and pinch the ends to make a loaf. Place on a greased and dusted baking tray, then leave to prove in a warm place, covered with a clean damp cloth.
Preheat the oven to 190°C/gas mark 5. After30 mins remove the cloth covering the bread dough. Transfer the tray to the oven and bake for 20-25 mins until golden. Allow to cool and serve.
Other beetroot recipes:
• Beetroot pickle
• Mini orange-glazed beets
• Beetroot corned beef hash
• Beetroot and goat’s cheese dip
• Raw beetroot salad
• Beetroot and apple smoothie
425ml whole milk
200g ground almonds
175g caster sugar
200g mixed berries
Beat the eggs in a large bowl, then beat in the almonds, milk and 150g of the sugar. Transfer to a non-stick saucepan and heat, stirring, on a medium heat to a simmer. Continue to simmer, stirring, for 4 mins, until the mixture thickens. Grease a fluted jelly mould and then line with cling film. Cover with tin foil and freeze overnight.
To serve, cover the mixed fruits with water and sprinkle over the remaining sugar. Simmer for 10 mins, then bring to the boil. Allow to cool. Turn the iced pudding out of the mould on to a plate, pulling down on the cling film to help dislodge it. Discard the cling film, top with the fruit and juice, and serve.
Other milk pudding recipes:
• White chocolate milk mousse
• Three-milk bread pudding
• Sour milk cake
• Milk jelly
• No-bake cardamom rice pudding
• Milk tarts
1kg clams, cleaned
800g new potatoes
500ml whole milk
1 clove of garlic
1 bay leaf
sea salt and black pepper
1 red onion
200g tenderstem broccoli
2 tbsp cornflour
2 tbsp single cream
3 tbsp roughly chopped flat-leaf parsley
Half the potatoes lengthways and zest and juice the lemon. In a large pot, combine the milk with 500ml of cold water, then add the potatoes, garlic clove and bay leaf. Season with salt and pepper. Bring to the boil, then simmer for10 mins. Remove the bay leaf and garlic.
Chop the onion and broccoli and add tothe pot. Season, add the lemon juice, thensimmer for 5 mins.
In a small bowl, mix together the cornflour and 2 tbsp of cold water, then stir it into the pot.
Bring the mixture to the boil, then add the clams and cover with a lid. Simmer on a medium to high heat for 6-7 mins until the shells are open. Discard any that stay closed. Stir in the cream, parsley and lemon zest, then serve.
Other light meal recipes:
• Zesty chicken broth
• Spring vegetable loaf
• Spicy sardines
• Baked fish
• Spinach-stuffed chicken
2 tbsp olive oil
8 spring onions, sliced
225g potatoes, peeled and diced
handful of wild garlic
600ml vegetable or chicken stock
350g shelled peas
handful of wild garlic leaves
handful of fresh mint leaves
salt and freshly ground black pepper
2 tbsp double cream
chopped wild garlic leaves to garnish
Heat the oil in a large saucepan and sauté the onions until softened for 1 min.
Add the potatoes and stock and bring to the boil. Reduce the heat and simmer gently for 20 mins. Add the peas.
Roughly chop the wild garlic and mint leaves and add to the pan, simmer for 5 mins. Remove from the heat and allow to cool slightly then purée. Return to the pan and reheat gently.
Season to taste with salt and pepper and ladle into bowls. Serve topped with a little cream and wild garlic leaves to garnish.
Other wild garlic recipes from our Mar/Apr 2014 issue:
• Wild garlic butter
• New potato salad with wild garlic mayonnaise
• Pan-fried sea bass with lemon and wild garlic
• Oat cakes with wild garlic
• Lamb kebabs with a wild garlic baste