Wild garlic puree

I love wild garlic. It’s very abundant, very tasty and very easy to forage being instantly recognisable by scent and appearance. This is a really simple way to use it. I made the puree to accompany a pan fried red mullet fillet, but it could be used with any fish, meat or poultry and would also work well as a topping for large flat mushrooms (or wild St George’s mushrooms if you can get hold of them).

Ingredients

large bunch of wild garlic leaves and stems, roughly chopped; 1 tbsp virgin rapeseed oil or olive oil; lemon juice; salt and ground white pepper

Preparation

Bring large pan of water to the boil and add a little salt. Blanch the wild garlic until just wilted. If you cook it for too long it will lose its flavour. Drain thoroughly and gently squeeze get rid of some of the water.

Place in food processor with olive oil and blitz to a puree. Taste and add a squeeze of lemon juice and seasoning. You want a hint of acidity but there shouldn’t be a lemony flavour. It’s ready to serve.

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