Wild garlic has a brief but abundant season. It carpets the woods surrounding the farm, and on a warm spring day there is a palpable pungency in the air. It can be eaten raw, but a slight wilting in the pan mellows the taste. When you wash the wild garlic don’t dry the leaves before cooking. It only takes a short time to cook and the residual water helps it to steam and wilt in the pan without catching, removing the need for oil or butter.
All to be sourced organic where possible