0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart

      Recipes — Wild Garlic

      Wild Garlic & Basil Pesto

      Wild Garlic & Basil Pesto

      Recipe by Laura Ruth

      • 60 g of toasted mixed pinenuts & 60g of toasted pumpkin seeds

      • 100 g wild garlic leaves

      • 2 handfuls of basil

      • 110 g Parmesan cheese

      • 220 ml of olive oil

      • sea salt

      • a generous squeeze of lemon juice (optional)

      1. Wash the wild garlic leaves thoroughly.

      2. Transfer half of your greens and nuts/seeds to the blender, add the olive oil and whiz to a smooth paste. Add the remaining leaves, together with nuts/seeds and Parmesan cheese, a pinch of sea salt and/or a squeeze of lemon juice (optional) and pulse for a few seconds until you have a coarse pesto.

      3.Taste. Adjust seasoning, add either more nuts/seeds, leaves or olive oil if necessary. Serve immediately. Pop whatever is left into a jar, drizzle a bit of oil over the top, cover and store in the fridge for a week.

      Recipe by Laura Ruth

        Wild Garlic & Cheddar Scones

        Wild Garlic & Cheddar Scones

        Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

        Wild Garlic and Cheddar Scones

        Makes 12-16 scones.


        • 500g self-raising flour

        • 120g butter

        • 1 tsp baking powder

        • 125g Cheddar grated

        • 80g wild garlic leaves finely chopped plus a few for decoration

        • 1 tsp English mustard

        • 180ml milk

        • 2 large eggs



        1.Preheat an oven to 200°c and dust a large baking sheet with flour or use a baking paper. Combine the flour and baking powder in a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add 100g of the cheese and the wild garlic to the bowl and mix.

        2.In a measuring jug, whisk together the milk, mustard and eggs. Pour into the crumb mixture (leaving about one tbsp of the mix in the jug) and mix through until a rough dough forms. My advice is use a table knife to mix it at first then use your hands to push the dough together catching all the dough stuck to the sides.

        3.Dust a work surface with a little flour. Turn the dough out of the bowl and press it into a round shape. With a rolling pin, roll it out to a thickness of 2.5cm. Using a 7cm circular pastry cutter, cut out the scones and place on the baking sheet. Repeat until you have used all the dough. If you don’t have a cutter cut into squares.


        4.Place the scones on the baking sheet. Brush each with the left over egg mix, top with cheese and a leaf of wild garlic. Bake for 12-14 minutes until risen and golden-brown.

        Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi


        Pickled Wild Garlic Buds

        Pickled Wild Garlic Buds


        Wild Garlic Bud - 1 handful

        White Wine Vinegar - 80ml

        Water - 80ml

        Caster Sugar - 80ml

        Salt - Pinch


        1. Bring the vinegar, water, sugar and salt up to a gentle boil in a saucepan and then leave to cool.

        2. Carefully wash the garlic buds and place in a sterilised jar.

        3. Pour over the pickle and closed the jar.

        4. Leave in the fridge for at least 5 days.


        **use within 6 months**