Hi lovely, I’m Aimée, a soulful copywriter . Here, on my Substack, I share seasonal tales from my little corner of the Cotswolds. I write about food, heritage, books, travel, creative living and whimsical musings. Come on in, take off your boots, and cosy up by the fire. I’ll pop the kettle on.
Image by Kate Cullen
Is anything more glorious than an early morning walk through a woodland carpeted in wild garlic? To pause for a moment amongst the swathes of neon green and sharp white flowers are breathing it all in. Because nothing says spring quite like filling a paper bag with wild garlic and returning to the kitchen to cook up a garlic-inspired feast.
My little kitchen in the Cotswolds has been alive with the smell of wild garlic. I want to share a collection of recipes that will help you savour this woodland herb for breakfast, lunch, supper, and dessert.
Breakfast
Scrambled Eggs with Wild Garlic, Asparagus and Sourdough
Breakfast for the senses. Serves two.
Ingredients
4 large eggs
2 tablespoons milk or cream
2 tablespoons butter
1/2 cup wild garlic, chopped
100g asparagus spears, trimmed and cut into 2-inch pieces
Salt and pepper to taste
4 slices of Sourdough
Olive oil or butter for toasting
Method:
Toast the Bread: Heat a large frying pan over medium-high heat. Lightly coat the sourdough with olive oil or butter and toast in the pan until golden brown on both sides. Set aside.
Prepare the Asparagus: In the same pan, add a small amount of butter or oil and sauté the asparagus until tender, about 5-7 minutes. Season with salt and pepper. Set aside.
Make the Scrambled Eggs: In a bowl, whisk together the eggs and milk or cream. Add a pinch of salt and pepper.
Cook the Wild Garlic: Melt 2 tablespoons of butter in the frying pan over medium heat. Add the chopped wild garlic and sauté for 1-2 minutes until fragrant.
Add the Eggs: Pour the egg mixture into the pan with the wild garlic. Let it sit for a few seconds, then gently stir with a spatula, lifting and folding the eggs as they cook. Continue until the eggs are just set but still slightly runny.
Serve: Divide the sourdough among plates. Top with scrambled eggs and serve with asparagus on the side. Add extra wild garlic on top for garnish, if desired.
Luncheon
Wild Garlic and Spring Green Frittata
A zingy-fresh delight. Serves four.
Ingredients
8 large eggs
125 ml milk or cream
50 grams grated cheese (such as Cheddar, Gruyère, or Parmesan)
1 tablespoon olive oil or butter
1 onion, finely chopped
2 cloves garlic, minced
1 cup wild garlic, chopped
1 cup spring greens (such as spinach, kale, or chard), chopped
Salt and pepper to taste
Method
Preheat Oven: Preheat your oven to 180°C (350°F, Gas Mark 4).
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk or cream, and cheese. Add a pinch of salt and pepper to taste.
Cook the Vegetables: In a large oven-safe frying pan, heat the olive oil or butter over medium heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
Add the Greens: Add the chopped wild garlic and spring greens to the pan, cooking until they are just wilted, about 3-5 minutes.
Combine with Eggs: Pour the egg mixture over the cooked vegetables in the pan. Use a spatula to ensure the mixture is evenly distributed and that the vegetables are well-mixed.
Bake the Frittata: Place the pan in the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top. To check if it's done, insert a toothpick or knife into the centre—it should come out clean.
Serve: Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.
Cheese and wild garlic scones
Perfect for woodland picnics. Makes approximately ten.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, chilled and cubed
1 cup cheddar cheese, shredded
1/2 cup wild garlic, chopped
3/4 cup buttermilk
1 large egg
Instructions
Preheat Oven: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine flour, baking powder, and salt.
Add Butter: Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Add Cheese and Wild Garlic: Stir in the shredded cheese and chopped wild garlic.
Add Buttermilk: Add the buttermilk and mix until just combined. If the dough is too dry, add a bit more buttermilk. Avoid overmixing.
Shape and Cut: Turn the dough onto a lightly floured surface. Gently knead it a few times until it comes together. Pat it into a circle about 1 inch (2.5 cm) thick. Use a biscuit cutter or a glass to cut out scones.
Prepare for Baking: Place the scones on the prepared baking sheet, spaced apart. Beat the egg in a small bowl and brush the tops of the scones with the egg wash for a golden finish.
Bake: Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and cooked through.
Serve: Let the scones cool slightly before serving. Enjoy them warm with butter or your favourite spread
Image by Kate Cullen
Supper
Deep-Fried Wild Garlic with Whipped Cream Cheese Dip
A lovely little starter for a springtime gathering. Serves four as a starter. Thanks to Kate Cullen for this suggestion. Serves four.
Ingredients
For the Deep-Fried Wild Garlic
100g wild garlic leaves, washed and dried
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sparkling water or club soda
Vegetable oil for frying
For the Whipped Cream Cheese Dip
200g cream cheese, softened
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh chives, finely chopped
1 clove garlic, minced
Salt and pepper to taste
Instructions
Prepare the Whipped Cream Cheese Dip
In a medium bowl, combine the cream cheese, sour cream, lemon juice, chopped chives, and minced garlic. Use a hand mixer or whisk to whip until light and fluffy.
Season with salt and pepper to taste. Transfer to a serving bowl and refrigerate while you prepare the wild garlic.
Prepare the Deep-Fried Wild Garlic
Heat about 2 inches of vegetable oil in a large pot or deep skillet to 180°C (350°F).
In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Slowly add the sparkling water while whisking to create a smooth batter.
Dip each wild garlic leaf into the batter, allowing the excess to drip off.
Carefully place the coated leaves into the hot oil, a few at a time, without overcrowding. Fry until golden brown and crisp, about 2-3 minutes.
Use a slotted spoon to remove the fried leaves from the oil, and place them on a plate lined with paper towels to drain. Repeat with the remaining wild garlic.
Sprinkle the fried leaves with a little extra salt, if desired.
Serve the deep-fried wild garlic immediately with the whipped cream cheese dip on the side. Enjoy!
Wild Garlic, Fennel, and Sausage Pasta
An easy midweek spring supper. Serves four.
Ingredients
400g Pappardelle ( or your favourite shape)
2 tablespoons olive oil
1 bulb fennel, thinly sliced (reserve the fronds for garnish)
1 onion, finely chopped
2 cloves garlic, crushed
250g Italian sausage, casings removed and crumbled
1/2 cup dry white wine or chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
100g wild garlic, chopped
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Fresh basil for garnish
Method
Cook the Pasta: Bring a large pot of salted water to a boil. Add the Pappardelle and cook according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
Prepare the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the fennel, onion, and sauté until softened, about 5-7 minutes. Add the garlic and sauté for another 1-2 minutes, being careful not to burn it.
Cook the Sausage: Remove the sausages from their skins and crumble through the vegetables. Cook until browned.
Add Cream: Pour in the white wine (or chicken broth) to deglaze the pan. Let it reduce for about 2 minutes. Add the cream and stir to combine.
Combine with Pappardelle: Add the cooked pasta to the skillet with the sausage mixture. Stir in the wild garlic and grated Parmesan cheese. If the sauce seems too thick, add a bit of the reserved pasta cooking water.
Season and Serve: Season with salt and pepper to taste. If you'd like more heat, add red pepper flakes. Serve the pasta in deep bowls, garnishing with fennel fronds and fresh basil.
Indian Wild Garlic Dahl
A seasonal take on a popular weekend takeaway dish. Serves four.
Ingredients
1 cup red lentils (masoor dal), rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon chilli powder (optional for heat)
1 tablespoon oil
4 cups water or vegetable broth
Salt to taste
1/2 cup wild garlic, chopped
Method
Cook Lentils: In a large pot, combine the lentils and water/broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until the lentils are tender.
Make the Tadka (Tempering): In a skillet, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add onion and sauté until translucent. Add garlic and ginger, cooking for 1-2 minutes.
Add Spices: Stir in the turmeric, coriander powder, garam masala, and chilli powder. Cook for another minute.
Combine and Finish: Add the onion and spice mixture to the cooked lentils. Stir in the wild garlic and let simmer for a few minutes. Add salt to taste.
Serve: Serve hot over rice or with flatbread. Sauteed spinach and kale make a lovely side dish.
Wild Garlic and Yoghurt Dip for Popadoms
A sumptuous accompaniment for the Dahl. Serves four.
Ingredients
1 cup plain yoghurt (Greek or natural)
1/2 cup wild garlic, chopped
1 tablespoon lemon juice
1 tablespoon fresh mint, chopped
Salt to taste
Method
Make the Dip: In a bowl, combine the yoghurt, wild garlic, lemon juice, and mint. Mix until smooth.
Season and Chill: Add salt to taste. Chill in the refrigerator for at least 30 minutes to allow flavours to meld.
Serve: Serve with popadoms as a dip.
Dessert
Wild Garlic and Honey Cake
Garlic in a cake? Happy thought, indeed! Serves approximately eight.
For the cake:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yoghurt or buttermilk
Zest of 1 lemon
For the Wild Garlic Syrup:
1/4 cup honey
1/4 cup water
1/4 cup wild garlic leaves, finely chopped
Method
Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
Make the Cake Batter: In a bowl, combine the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the yoghurt or buttermilk, and mix until just combined.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
Make the Wild Garlic Syrup: While the cake is baking, combine the honey, water, and wild garlic in a small saucepan over low heat. Simmer for about 5 minutes, then remove from heat and let cool.
Finish and Serve: Once the cake is done, let it cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack. While the cake is still warm, brush the top with the wild garlic syrup. Allow the cake to absorb the syrup before serving.
I hope you enjoy and savour x
This is just the wild garlic recipe round up I have been looking for! The perfect thing for this time of year. Can’t wait to try, thanks for sharing!
What a wonderful selection of recipes!
I collected some wild garlic flowers today to dry and add to my spring garland I’ve been creating. with every walk I take, I add a new flower.
The only recipes I grew up with are wild garlic gnocchi and wild garlic butter (to add to everything and anything on bread, for frying etc) additionally, we have something called „Spätzle“ that you might know (like pasta buttons) that can also be turned into wild garlic ones 😅
I haven’t picked any this year just admired the sea in the small forest nearby