When spring is here, little white flowers spring up across the island and herald the start of a foraging frenzy. Wild garlic, its leaves and flowers, have a distinct garlicky smell and impart a gentle flavour that compliments fish and poultry dishes in particular. There is still plenty of wild garlic in flower so make the most of it while you can and give this wild wonder a try.
- 240g greens, for example spinach or kale
- 40g wild garlic, stems (chopped into smaller pieces) and flowers
- 25g butter
- 1/2 lemon
- Wash the wild garlic well in a large bowl of water and drain.
- Place a large wide pan onto a medium heat and add the butter.
- Once the butter is foaming, add the greens and wild garlic and stir to coat the leaves with the melted butter.
- Place a lid on the pan and cook for two minutes.
- Season with salt and pepper and the juice of the half lemon. Cook for a further minute and serve.