Stray Foodie recipe: the joy of Wild Garlic
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Last updated Feb 24, 2021

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”

 

Wild Garlic grows in abundance in Yorkshire at this time of year. It loves damp conditions, especially around rivers, streams and boggy woodland. It has green pointy leaves, not to be confused with a snow drop leaf! It is at it’s best now before the white flowers come as it’s flavour is mild and fresh. The flowers, however, look very attractive garnished with peas and young vegetables. In a few weeks’ time you will spot it everywhere in this area and the smell becomes overpowering with the leaf becoming strong and coarse. It has other names, such as Bear’s Garlic, Ramsoms and Wood Garlic. The leaf makes amazing Pesto that can be added to most types of cooking for flavour enhancement. The young shoots are great to be included in herby, leafy salads or stirred through warm vegetables for another dimension. It also makes a lovely green oil that always looks very pretty on a plate along with a little balsamic vinegar to create a flavour balance.

This week’s recipe is for a Wild Garlic Crust, which placed on some seared best end of lamb makes for great complimentary spring flavours. It can also be used on top of a vegetable lasagne, fish, or stuffed butternut squash to name but a few other ideas.

 

For a Wild Garlic Crust

Ingredients:

  • A Handful of Wild Garlic Leaves
  • 100g White Soft Breadcrumbs
  • 50g Gruyere Cheese
  • 50g Melted Butter

Method:

Pulverise the garlic leaf with the melted butter.

Add the breadcrumbs and cheese.

Blend until smooth

Mix into a ball.

Place between two sheets of acetate and roll.

Set up in the fridge and then cut to the desired size.


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