Wild Garlic Frittata – a guest recipe by Tait Miller

SERVES 2

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.