Three Ways With Wild Garlic

WILD GARLIC BUTTER

A delight to have in the fridge ready to serve on top of a steak, to toss through fresh greens or to smear onto warm bread.

200g unsalted butter, softened

30g wild garlic leaves

1 tsp sea salt flakes

1/2 tsp paprika

Wash and then very finely chop the wild garlic leaves. Then simply place the softened butter in a mixing bowl and stir in the wild garlic, salt and paprika. Spoon the mixture onto a sheet of clingfilm or baking parchment and roll up to form a log shape, about 3cm in diameter. Chill in the fridge and then cut into 1/2cm slices when you ready to use it. Or, serve as it is to be spread on freshly baked bread.

WILD GARLIC PESTO

Make up a big batch and freeze in ice cube trays to enjoy the flavours of wild garlic later in the year. Stir through pasta or grains such as millet or pearl barley, melt through warm roast vegetables, add to soups or spoon onto lettuce cups, wraps or sandwiches with whatever else you can find in the fridge.

130g sliced wild garlic leaves (or alternatively, watercress leaves)

3 tablespoons pumpkin seeds, lightly toasted in a dry pan

25g Parmesan cheese, grated

1 clove of garlic, thinly sliced

130ml olive oil

Sea salt and freshly ground black pepper

In a bowl mix half the wild garlic (or watercress) with the garlic clove and olive oil and leave to stand for 10 minutes, then transfer to a blender and whiz to a smooth paste.

Add the remaining wild garlic (or watercress), the pumpkin seeds and Parmesan and pulse for a few seconds until you have a coarse pesto. Taste and season as necessary.

Put into the fridge to chill (for up to a week) if not using straight away.

CHARRED ASPARAGUS WITH WILD GARLIC REMOULADE DIP

At this time of year both wild garlic and asparagus are at their best, and the two tender, flavourful ingredients compliment each other perfectly. Perfect as a dinner party starter or a simple, light supper on its own.

2 bunches English asparagus

1 egg yolk

1 tsp dijon mustard

110ml groundnut oil

3 tbsp double cream or yoghurt

lemon juice to taste

salt and pepper

15-20g wild garlic leaves

Begin by making the remoulade sauce. Place the egg yolk and mustard in a mixing bowl with a little salt and pepper. Slowly begin to pour in the oil, drop by drop to start with, whisking all the time to form a thick mayonnaise. Once all of the oil has been incorporated, stir in the double cream and lemon juice. Wash and shred the wild garlic leaves and add to the remoulade. Taste and adjust the seasoning if needed.

Remove the woody ends of the asparagus and slice in half lengthways. Toss the spears in little olive oil, salt and pepper and then griddle for a few minutes on each side until slightly softened and char marks have appeared.

Pile onto a plate and serve with a bowl of the remoulade to dip the asparagus in.