Three ways with wild garlic

The wild garlic we planted two years ago is now growing strongly in the garden and so we were lucky this month to get our first leaves off the plants.

They have a mild garlic/strong leek flavour and we used them in three different meals.

All recipes serve 2 people.

Wild garlic risotto

I have always made risottos using Jamie Olivers basic recipe from “Jamie’s Italy” but I only use this as a guide and below is my amended recipe.


6 ounces (170 grammes) arborio rice

1 onion

1 or 2 garlic cloves

1 small glass of white wine

1 pint (500ml) of vegatable stock (I use cubes)

handful of wild garlic leaves (to taste) roughly chopped

parmesan cheese


In a large pan, fry the onion and garlic in olive oil until tranlucent but not brown.

Add the rice and the wine, and cook the wine out.

Then add a ladle full of stock and cook out, repeat until the rice is cooked and the risotto has a thick soupy consistency. Do not let the risotto dry out!

Add the wild garlic and cook for a couple of minutes.

Add a good handful of grated parmesan, and season to taste.

Take of the heat and place a lid on the pan.

Leave for 3 minutes then serve.


Wild Garlic Omelette

I’m not going to tell you how to make an omelette!

Just add a handful of wild garlic leaves to the beaten egg.

I also dot with goats cheese and finish the omelette off under a grill.


Wild Garlic Pasta


6 ozs (170 grammes) pasta ( I usually use wholemeal penne for this recipe)

4/5 anchovy fillets in oil

1 or 2 garlic cloves

4/5 chilli flakes

6/8 cherry tomatos or similiar

handful of wild garlic leaves

parmesan cheese


Prepare the pasta as per its cooking instructions.

Meanwhile heat the anchovies and garlic until the fillets melt and the garlic is cooked but not burnt.

Add the tomatoes and cook until you have a thickish sauce consistency.

Add the wild garlic leaves and cook for a couple of minutes.

Drain the pasta and add to the other ingredients.

Serve into bowls and add some grated parmesan.



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