Wild Garlic Scones

Wild Garlic Scones These scones need no introduction. Make these and your friends and family will love you forever. (This recipe can easily be adapted to be dairy or gluten-free) Here's what you need to make about 8 medium-sized scones. 225g/8oz Spelt flour Pinch of salt 1 level tablespoon of baking powder 25g/1oz butter 100g/4oz  of grated cheese plus a little extra for topping the scones 1 large egg 150ml/1/4pint of milk a handful/bunch of wild garlic - finely chopped ***** Preheat your oven to 200 deg c/gas 7 In a large bowl mix all the dry ingredients together. Rub in the butter. Mix in the finely chopped wild garlic and grated cheese until everything is combined well. Crack [...]

Fermented Wild Garlic

Fermented Wild Garlic Wild garlic is abundant this time of year, and as we know we should all be eating more fermented foods to support healthy digestion. So this year, I thought I would give fermented garlic a try. I love the taste of fermented foods and I love wild garlic, so for me, it's a perfect combo. Let the magic of fermentation begin. You will need Wild garlic leaves Sea Salt Large Jar or jars with lid ***** Gather your wild garlic leaves - fresh, healthy plant material is a must. The amount you need will depend on the size of your jar but you will need more than you expect. I am using a large Kilner jar [...]

Nettle Soup

Nettle Soup Nettle soup is not only delicious but it's super good for you. It can be made within 10 mins of harvesting the nettle tops. It doesn't get fresher than that. What you will need 1 x chopped onion 1 x clove of garlic or some fresh wild garlic leaves (optional) Nettle tops (top 4 leaves) - a colander full 1 x medium potato - chopped up Stock or just water ***** I literally pop everything in a pan, cover with water or stock and gently simmer until everything is  cooked. I then blitz with a hand blender and season to taste. I like to add a little grated nutmeg. Top with toasted seeds or a little goats [...]

Garden Pesto

Garden Pesto   Pondering the thought of supper, I took a walk in the garden for inspiration and decide to make some pesto for pasta. Ever since I was shown a vegan alternative I very rarely make Pesto with Parmesan,   olives and nuts are a great alternative. As I wandered I picked some lovely new nasturtium leaves from the veg patch, some young dandelion leaves and a handful of new nettle leaves (pick the top four leaves). Pop all your lovely greens (a small colander full) into the food processor with a small clove of garlic or a few wild garlic leaves (if in season), a small handful of olives, the same of pine nuts and a good [...]