Wild Garlic Frittata – a guest recipe by Tait Miller
- 30 min
Tait Miller will be joining us at our Summer Festival for a panel discussion and a live cooking demonstration.
"Elevated wild cooking with Tait's Kitchen", 11:30am, Sunday 18th June, Cookery School Tent
"Rethinking our Food: from Farm to Fork", 2:45pm, Sunday 18th June, Tent Talks
Discover Tait's top tips for wild cooking in our journal here.
For the frittata
125g new potatoes
1 small bunch wild garlic, chopped
half a leek
5 large eggs
50ml cream or buttermilk
salt and pepper to taste
For the salad
1 fennel bulb
1 red chilli, chopped
handful of mint leaves
splash of good olive oil
1 lemon, zest and juice
Preheat the oven to 180°C. Bring a medium sized saucepan of salted water to the boil. Thinly slice leeks and new potatoes, then simmer until tender. Drain and set aside.
Crack the eggs into a bowl and whisk in the cream or buttermilk. Add the hot potatoes and leeks and leave to sit for 10 minutes.
Stir in the chopped wild garlic and pour into a lined, greased frying pan or other suitable tin. Slide into the preheated oven to cook.
Meanwhile, make the salad by thinly slicing the fennel with a sharp knife or mandolin. Add the chopped chillies and mint leaves, then dress with lemon zest and juice, olive oil and salt and pepper.
Check the frittata after 20 minutes. When it's cooked through and set, turn it out onto a plate, cut into slices and serve with the shaved fennel salad.
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