Wild garlic – AKA ramsons, or ramps, or bear’s garlic – is expensive to buy but free to forage. As both a green leaf and a garlic stand-in, wild garlic can also find a role in other traditional sauces, including salsa verde and chimichurri. Gill Meller’s wild garlic, potato and chorizo tortilla is an easy breakfast or lunch to make from things you already have, whenever some wild garlic happens to come your way. Jane Baxter’s wet and wild garlic risotto deploys three kinds of garlic: the wild kind, the regular kind and the new season’s “wet” garlic. Blanche Vaughan’s chicken with wild garlic involves a straightforward marinade made from wild garlic and yoghurt, although it does require you to spatchcock the chicken first.

Source: The Guardian April 28, 2021 13:30 UTC