It seems that with every passing year our seasonal fruits & vegetables arrive earlier and earlier, and this summer is no exception. We have picked wild raspberries in the first days of June, picked wild blackberries and sloes at the beginning of July, and our vegetable patch have ripened weeks before they were due. Using our Wild Garlic Leaf products more often than not, here are just a few quick, simple & delicious recipes you can try at home and eat outside on those barmy summer evenings in the garden.
Pan-fried Crispy Chilli Kale
500g Kale, 2 Fresh Red Chilli, Olive Oil to fry, Wild Garlic Leaf Salt
1. Wash, de-stalk & finely chop the kale.
2. Place your pan on the hob with a good glug of olive oil until hot.
3. Add the finely chopped kale and saute for 10 minutes.
4. Towards the end of the kale cooking, chop and add the fresh red chillis in, and with a generous pinch of wild garlic leaf salt & black pepper for good measure.
The kale is a perfect side for something like fresh breaded whitebait and green lentils.
Chicory, Walnut, & Roquefort Salad with a Pear Jus
200g Roquefort, 200g Walnuts, 4 Whole Chicory Hearts, 2tsp Olive Oil
For the Pear Jus - 2/3 Pears, 1tsp Lemon Juice, 2 tsp Water, 1/4 tsp Vanilla Extract,
Wild Garlic Leaf Salt to finish.
1. Wash & peel the chicory into their separate leaves and arrange them to cover a large plate.
2. Next up finely crumble the roquefort & walnuts over the chicory, and drizzle over the olive oil.
3. To make the pear jus, peel and remove the skins of the fruits and place the flesh into a blender.
4. Add the lemon juice, water, and vanilla extract to the pear flesh in the mixer-upper and finely blend into the consistency of a puree or jus. If you need it more runny, add more water.
5. Dollop the jus onto the salad - the amount is personal preference!
This summer salad is perfect
on its own as a starter or equally as yummy as an accompaniment to pork or venison sausages.
Chickpea, Lentil & Turmeric Veggie Burgers
300g Tinned Chickpeas, 200g Uncooked Red Split Lentils, 200g Goats Cheese, 150g Wild Garlic Leaf Pesto, 100g Plain Flour, Egg to bind, 20g Turmeric, 10g Paprika, Breadcrumbs & Polenta, Sunflower Oil for frying.
1. Just cover the lentils with cold water, cook till boiling and then simmer for 10 minutes, drain afterwards.
2. Ditto the chickpeas but for 4-5 minutes.
3. Blend well in a large bowl, the cooked lentils, chickpeas, goats cheese, Wild Garlic Leaf Pesto, flour, turmeric & paprika. You may need to add more flour if the mixture is too wet.
4. Add the whisked egg in and start making small burger-shaped patties.
5. Roll the patties in a plateful of breadcrumbs & polenta before frying.
6. Fill a deep frying pan half full with sunflower oil. Only start to add the patties when the oil is hot.
7. Cook the patties for 5 minutes on each side.
8. Serve with french fries & runner beans.
These vegetarian burgers are a perfect excuse to host a supper party, either cook them on the night or even a few days in advance. Perfect kept in the fridge for a few days or freezer for more.
Chargrilled Leeks, Chilli Green Lentils & Tahini Yogurt
300g Green Lentils, 200g Chestnut Mushrooms, 200g Leeks, 200ml Greek-Style Yogurt, 4 Eggs, 2 Fresh Red Chilli, 1tbsp Tahini Paste, Fresh Lemon Juice, Mint Leaves, Wild Garlic Leaf Salt
1. In a saucepan, cover the uncooked lentils with cold water and place on the heat. Wait until it boils, then simmer for 10 minutes. Drain & place aside.
2. Using the same saucepan, add fresh water to hard-boil the eggs.
3. Next, fry the mushrooms in butter and salt. Once the mushrooms are browning well, set aside in a bowl. Add the chopped fresh chilli to the same frying pan with a little oil, fry then add to lentils.
4. Finely strip the leeks and add them to either a hot grill or place them in the oven for 10-15mins.
5. In a separate bowl, mix the tahini paste, yogurt, fresh lemon juice, chopped mint leaves, and Wild Garlic Leaf Salt together until well combined.
6. Serve each aspect of the meal in separate bowls to allow for maximum grazing across the table!