Wild about Wild Garlic

snail on wild garlic

You are not the only one who loves Wild Garlic!

If you go down to the woods today…….. you may be lucky enough to hap across an oasis of pretty green and white foliage. Wild garlic or Ransoms, to give you their official name, grow in dappled shaded woodland areas. A member of the Allium family the wild garlic leaf is broad, tender and vibrantly green. The flower, which is also edible, is a cluster of pretty star shaped white petals.  An olfactory identification (they smell strongly of garlic) will alert you to their presence often long before you see them.  The season for  Wild garlic begins in early spring and often you will find them interspersed with wild bluebells. If we have warm weather they can arrive as early as March and they are good until mid May when the odour gets a bit strong and the leaves lose their tenderness. Continue reading

Well that didn’t exactly go to plan: Disaster to Delicious! Herb Cured Smoked Haddock Brandad

Puree of Herb Cured Smoked Haddock

Brandade of cured smoked haddock, Quails egg mayonnaise and sourdough croutons

Cookery bloggers don’t usually tell you about the dishes and the ideas that don’t work out, we have a horrible habit of writing up the successful recipes, giving readers the impression that we never make mistakes, that those delicious ideas we have in our heads always work out as planned. But as any cook will know disasters, and things that don’t quite go to plan happen, perhaps especially for those creatives amongst us who have a tendency to get carried away, inspired by ingredients, flavours and aromas; those of us who dream about how to deconstruct recipes and add our own twist to a dish.

Preparing for the Easter weekend I had one such (luckily not ‘binworthy’) moment with a new recipe idea. It didn’t work out as planed and as I was pondering how to remedy the situation it occurred to me that the thinking process that this time turned a near disaster into something delicious might be worth sharing with you – it might come in handy next time you get caught out with a dish that hasn’t gone quite as expected, encourage you to ask questions about the flavour and texture in order to work out if you could create something that might work, rather bin your efforts too quickly in a fit of pique. Continue reading

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