Now is a good time to harvest wild garlic leaves and blend them with some olive or rapeseed oil; store it in your fridge for when the season finishes. It makes a great convenience sauce when tossed into pasta with Parmesan or spread on toast like this.
This is great as a sharing dish at the beginning of a meal, instead of bread. There are some nice, young, new-season garlic bulbs on the market now, as well, which simply need baking whole or halved and just spread onto the bread.
8-12 slices of ciabatta or sourdough
A handful or two of wild garlic leaves, washed and dried
200-300ml olive or rapeseed oil
4 bulbs of new season garlic, halved
Preheat the oven to 200C/gas mark 6. Place the garlic on a roasting tray and bake for about 35-40 minutes or until soft. If they start to colour too much, just cover with foil.
Meanwhile, blend the wild garlic in a liquidiser with just enough oil to make a thick paste. Grill the bread and serve on a sharing plate or board with the garlic bulbs and the wild garlic sauce in a pot.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies