Wild about Garlic

Wild about Garlic

Recipes, Recipes over Troubled Water
Wild garlic - "it's the future" as us folk from Bolton would say! So what do we know about it? Found in British woodlands and on riverbanks you will probably notice the smell of garlic in the air before you see it and may well have walked past dense carpets of wild garlic without realising it. The garlic found growing wild is milder than traditional bulb garlic, yet still the leaves and flowers add a pungent flavour to dishes whether raw or cooked. The leaves are best picked in early Spring in the UK (March/April) whilst still tender. They should be washed well and dried (kitchen roll or salad spinner) and will stay fresh in the fridge for 3-4 days or can be frozen. Wild garlic, AKA allium ursinum, ramsons,…
Read More
Red Dragon Pie

Red Dragon Pie

Recipes, Recipes over Troubled Water
So called because of their high nutritional value, the tiny red adzuki or aduki bean packs a mighty punch and is known as the 'red dragon' or 'red wonder' bean. I attended one of Sarah Brown’s vegetarian cookery courses in the mid-1980s and there I was introduced to Red Dragon Pie. Sarah was the first vegetarian chef to have her own TV programme, authored numerous books and her recipes remain just as relevant and reliable three decades later. Red Dragon Pie - an aduki bean and vegetable base, topped with creamy mashed potato has long been a great plant-based version of Cottage or Shepherd’s Pie - hearty and satisfying. I’ve served it to many who claim not to like veggie food and they have not missed the meat. I’ve adapted…
Read More
Hearty Parsnip Soup

Hearty Parsnip Soup

Recipes, Recipes over Troubled Water
Some parsnips arrived in my organic veg box from Riverford and then some more arrived.  I like parsnips but I’m not wild about them. I enjoy them roasted and caramelised in the oven with other root veg. They make a great mashed contrast layer for a nut roast and come in very handy for a big pot of soup.  Parsnip Soup seemed to me to be what was called for right now – real comfort food – hearty and filling. Here’s my recipe. Sauté 1 minced garlic clove, 1 large chopped onion and a bunch of chopped wild garlic in a couple of 15ml (table)spoons olive oil. Add a knob of finely chopped or grated root ginger for some heat. After about 5 minutes the onion should be translucent and…
Read More