Wild garlic recipe

Make the most of wild garlic season by making this delicious wild garlic pesto - spoon it over grilled meat or fish, stir through pasta or use as a pizza topping is just a few of the many ways you can use it! #wildgarlicpesto #wildgarlicrecipes

This wild garlic risotto made in the Thermomix is a traditional German comfort food recipe for spring and wild garlic season! Try the variation with asparagus & goat cheese. Vegan version also included!

Making a batch of Wild Garlic Butter is one of the easiest and best ways of making the most of the short wild Garlic season.

A quick and easy version of a naan bread using self-raising flour in place of yeast. The wild garlic adds pungency and flavour, as well as a striking flecks of foraged greens. You can make this recipe at other points in the year with spinach, instead.

This addictive wild garlic butter is bursting with flavors, and it's a must during the season! Freeze it, and you can enjoy it for longer.

This vegan wild garlic pasta is a simple 20-minute recipe that combines your foraging finds with a fragrant, flavourful cashew cream sauce.

Pickled wild garlic is something I decided to try based on the advice of some of my friends from Russia. It’s a wonderful way to preserve the succulent flowers and stalks of the wild garlic and will last you long into the next season when you can pick it fresh again. You can use anything from the buds, bulb or stalks for this. Here is a quick guide on how to find and harvest them if you are new to wild garlic. I decided to use stalks and buds since the bulbs seemed too small. Leaving the…

Wild Garlic Pesto is a quick and easy sauce to make in your blender with seasonal foraged Wild Garlic, parmesan, and olive oil.

This simple wild garlic soup recipe combines foraged leaves with potatoes and a few other ingredients for a light meal that's dairy-free.

Whether you’re on the hunt for some foraging tips or want to add flavour to your food, make wild garlic – in season until mid-June – your go-to. From a twist on classic pesto to wild garlic yoghurt, here some of our favourite chefs show you how to get the most out of it...