Wild Garlic Frittata – a guest recipe by Tait Miller
- 30 min
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.
We use DPD to deliver items to addresses throughout mainland UK.
You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).
Gift messages may be added at check-out.
Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.
Please visit our Delivery & Returns page for more information.