Dandelion Break Wild garlic recipes: add yours

[Pamela Jo]

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• Garlic oil
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• Ingredients​

  • 100g wild garlic leaves
  • 200g vegetable or sunflower oil
  
  
  
  
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  Bring a large pan of water to the boil. Meanwhile, pick through the wild garlic leaves and discard any that look damaged or discoloured. Give them a good wash to remove any insects or debris that might be hiding amongst them.
• Submerge the leaves in the boiling water for 15 seconds, then drain and immediately rinse under cold running water to halt the cooking process. Leave to drain, then squeeze them in your hands to remove any excess liquid. Put them in a clean tea towel then wring them out for good measure.
• Roughly chop the leaves, then put them in a blender with the oil. Whizz starting at a low speed, then gradually increase to the maximum speed. Leave the motor running for 2 minutes at the highest speed until the oil turns bright green.
• Put a fine sieve over a large bowl, jug or container and line the sieve with a j cloth, a piece of kitchen paper or a square of muslin. Pour the oil mixture into the sieve then leave to strain in the fridge – this will take at least an hour. Once strained, discard the pulp.
• Keep the wild garlic oil in the fridge for up to two weeks or freeze it for up to six months. Use it to dress salads and vegetables, make mayonnaise or split

 

[Pamela Jo]

WILD GARLIC PESTO​

Method​

1. Heat 3 tbsp of the olive oil in a small frying pan. Add the spring onions and half the crushed garlic, then cook gently for 2 minutes or until softened. Transfer to a food processor and leave to cool.
2. Meanwhile, slice the wild garlic leaves (or spinach) into thin strips (see Know-how). Add them to the food processor with the remaining crushed garlic, the snipped chives, pine nuts and the rest of the olive oil, then blend to a paste.
3. Spoon into a bowl, then stir in the parmesan, sugar and some salt to taste.

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Ingredients​

• 150ml olive oil
• 1 bunch spring onions, finely sliced
• 4 garlic cloves, crushed
• 200g wild garlic leaves (or spinach, see Know-how)
• 20g fresh chives, snipped
• 100g pine nuts
• 100g finely grated parmesan or vegetarian alternative
• 1 tsp caster sugar

 

[Pamela Jo]

Vegan Lasagna w wild garlic

• 200g wild garlic (see Easy Swaps)
• Pinch grated nutmeg
• 10-12 lasagne sheets (egg free)
• 100g vegan mozzarella (optional)

For the ragù

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 small carrot, finely chopped
• 1 garlic clove, finely chopped
• A few thyme, sage or rosemary sprigs
• 1 bay leaf
• 500g frozen vegan mince
• 400g tin crushed tomatoes
• 1 tbsp tomato purée
• 1 tsp soy sauce
• 2 tsp Marmite
• 2 tbsp plant-based milk

For the ‘cheese’ sauce

• 250g cashews, soaked in boiling water for 1 hour
• 1 tbsp white wine vinegar or cider vinegar
• 2 tbsp nutritional yeast (such as Engevita)
• ¼ tsp celery salt (optional)
• ¼ tsp paprika
• Splash hot chilli sauce
• Pinch mustard powder (optional)

Method​

1. For the ragù, heat the olive oil in a heavy-based pan, then add the onion, celery, carrot and a pinch of salt. Cook for 15 minutes to soften, then add the garlic and cook for 10 minutes until the veg start to caramelise. Add the herbs, bay leaf and plenty of black pepper.
2. Add the vegan mince to the pan and stir to defrost and brown it a bit. Mix in the tomatoes, tomato purée, soy sauce and Marmite.
3. For the ‘cheese’ sauce, blend the soaked and drained cashews, vinegar, nutritional yeast, celery salt (if using), paprika and 375ml water in a bullet blender/food processor for 2 minutes until smooth. Season with chilli sauce and, if using, mustard powder.
4. Cook (blanch) the wild garlic in a large pan of boiling water for 15-20 seconds, drain and leave to cool, then squeeze out any excess liquid and finely chop. Season with nutmeg and a good pinch of salt and pepper.
5. Heat the oven to 180ºC fan/ gas 6 and prepare the lasagne sheets according to the packet instructions. Spread a third of the ragù over the base of a baking dish (about 25cm x 35cm). Add a third of the ‘cheese’ sauce, then cover with a layer of pasta. Spread evenly with half the wild garlic mixture and a third of the mozzarella (if using), then repeat the layers and finish with layers of the
   remaining ragù, pasta, ‘cheese’ sauce and mozzarella (if using).
6. Bake for 30-40 minutes until bubbling and golden. Rest for 10 minutes before serving.

delicious. tips​

1. Assemble the lasagne to the end of step 5 up to 2 days ahead. Cover and chill until ready to bake.
2. Learn how to find wild garlic in the UK this spring. If you can’t find any, fry 2 chopped garlic cloves and mix with 200g spinach, prepared as in step 4.
   
   If you like, make fresh spinach or wild garlic pasta for this recipe by following the recipe here.