How to make Jersey royals with wild garlic pesto

The smell of ramsons are absolutely unmistakable – this time of year is a forager’s dream, says Julia Platt Leonard

Photos by Julia Platt Leonard (Julia Platt Leonard)

Rub a blade of wild garlic between your fingers and there is no doubt what you’ve got on your hands: the intense aroma is unmistakable.

While the leaves and white flowers (both are edible) may look delicate, they can deliver a strong, garlicky hit.

Wild garlic – or ramsons – are a forager’s dream come spring.

They like shade, cool and wet and will happily grow in back gardens as well as woodlands.

You’ll find them in early spring through June, so if you do find some, puree with olive oil, pour into ice cube trays and freeze.

Pop the cubes into a re-sealable bag and use to flavour soups and stews throughout the year.

Serves 3-4 as a side dish

100g wild garlic
50g pecorino cheese, grated
50g hazelnuts, toasted and coarsely chopped
50-60ml olive oil
salt
400g Jersey royals

Wash the wild garlic carefully to remove any dirt. Spin in a salad spinner to dry. Cut off any long stems and coarsely chop the leaves.

Place the wild garlic, grated cheese and chopped hazelnuts with a splash of the olive oil into the small bowl of a food processor.

Pulse to get a coarse paste. Add more of the oil and pulse again. Taste and add salt, if needed.

Clean the potatoes but leave the skin on. Fill a pan with water, generously add salt, the potatoes, and bring to a boil.

Simmer until the potatoes are cooked. Strain and toss with some of the pesto and an extra glug of olive oil. Serve warm. Store any leftover pesto in a clean glass jar, covered with olive oil.

@juliapleonard