Last week I found myself once again in Devon at Riverford Organic with founder, Guy Watson. We were there to pick wild garlic, as well as touring the farm to see what else was in season now that they are emerging from the ‘hunger gap’.
We started by picking and eating wild garlic from an organic woodland area, called Squirrel Passage. Kirsty Hale, one of Riverford’s cooks, was there with her gas stove fired up, to make us a wild garlic frittata, including the first of the season’s asparagus. The woodland was a sea of green and smelt incredible. We collected bags and bags of the stuff!
Note, if you are going to pick wild garlic locally, look up ‘Lords and Ladies‘ before you go, as it looks really similar and can make you ill.
Following this we visited the poly-tunnels, picking rainbow and swiss chard, dandelion leaves and parsley.
Feeling inspired by the delicious meal that we finished the day off with at the Riverford Field Kitchen, I had a fridge full of veg and a head full of recipe ideas. Here are a few that I’ve kicked things off with.
Seared basa with wilted chard, wild garlic and a brown butter, lemon and prawn sauce
This was inspired by a dish I had at Skylon last week. They served hake on a bed of wilted spinach with a brown shrimp sauce, but I’ve used small prawns and swapped spinach for wild garlic and chard. (It tastes a hell of a lot better than it looks!).
- 1 leek
- 1 bunch of swiss chard
- 1 bunch of rainbow chard
- 1 bunch of wild garlic
- 2 handfuls of prawns
- 2 fillets of the white fish of your choice
- 1 lemon
- 1/4 pack of butter
- Olive oil
- Salt and pepper
- Roughly slice the chard, wild garlic and leeks and place in a frying pan or wok with a a knob of melted butter and splash of olive oil and season.
- As the vegetables soften, melt the rest of the butter in another frying pan until lightly bubbling. Place the fish fillets in the butter, skin down. Once the skin is crispy, flip the fish over until cooked.
- Remove the fillets from the pan. Add the prawns to the butter with a big squeeze of lemon. Let the sauce reduce a little and become light brown.
- Plate up the veg, with fish on top on drizzle the sauce over the dish.
Wild garlic, tomato and chorizo frittata
This recipe was inspired by the frittata we had in the field at Riverford. I’ve changed it slightly to have more of a brunch feel, adding chorizo and tomatoes.
- 2 organic eggs
- 1 big handful of wild garlic
- 1/4 chorizo sausage
- 1 handful of cherry tomatoes
- 1/4 pack of feta cheese
- Olive oil
- Salt and pepper
- Whisk the eggs and lightly season. Meanwhile prepare the vegetables by roughly chopping the wild garlic, cutting the tomatoes in half and slicing the chorizo into small cubes.
- Heat some oil in a frying pan and sauté the wild garlic, chorizo and tomatoes. Once cooked through, pour the eggs onto of the mix.
- Once the eggs start to cook, crumble the feta cheese on the eggs and fold in half. When the frittata is cooked though, plate up and enjoy!
More recipes to follow, including a simple wild garlic and hazelnut pesto.