savoury

Wild Garlic

A happy find on our Sunday sunny afternoon walk this last weekend.  A small reminder that whilst life as we know it is very different, at the moment, for many of us, to the one we were leading only a few weeks ago, the world still turns and nature is still beavering away, quietly (or not so quietly if you have stopped to listen to the excited chatter of nest building birds recently), doing what it does.

patch of wild garlic

Wild Garlic

 

Below are some links to last years Wild Garlic recipes.  The cheesy garlic pull-bread is a real showstopper. Serve it warm, oozing with butter and cheese, very simply with a fresh mixed salad, with a fresh minestrone, or other favourite, soup.

Stay Safe Stay Well

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A Very Versatile Sauce – Saffron Orange Sauce

Seared scallops, orange sauce and steamed samphire.

Seared scallops served with an orange sauce and steamed samphire.

 

This simple reduction sauce is naturally bursting with flavour and with colour. It is easy to make and is extremely effective and versatile.  The recipes below outline how to serve this delicious sauce with  seared Scallops and with Asparagus. I also outline further ideas for its use at the bottom of the page.

The sauce is best made at least a few hours  before it is needed to allow the saffron to impart its full flavour and colour. It could also be made the day before and stored in the fridge. Reheating instructions are provided. Continue reading

Fresh Basil Pesto

 

pesto 2 012

Fresh Basil Pesto

I have just updated my cover photo on Facebook to be a bit more seasonal and I thought I had better share the recipe with you.  This is a delicious pesto. I use it to pep up minestrone soup, to top roasted pepper bruschetta, and our family favourite is to crush hot boiled new potatoes with 1 tablespoon of butter and 2 tablespoons of pesto.   Continue reading