Growing in woodland throughout the UK, wild garlic has a pungent flavour which goes wonderfully with new potatoes. Serve hot as a side or keep in the fridge for a tasty snack.
750g Jersey Royal potatoes
100g wild garlic leaves
50ml extra virgin olive oil
zest and juice of 1 lemon
sea salt and black pepper
Place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 10 mins until softened.
In the meantime, place the wild garlic in a food processor and add the olive oil and lemon zest and juice. Season with salt and pepper and blend until a rough paste.
Once cooked, drain the potatoes and return to the saucepan. Roughly stir in the wild garlic mixture, then transfer to a serving plate and serve immediately..
More recipes for a spring spread in the April 2019 issue of LandScape magazine...
Sea trout, salmon and prawn terrine
Citrus roast chicken
Roast asparagus, radish and watercress salad
Earl Grey tea and lemon cheesecake