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    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Wild Garlic and Wild Watercress

Garlic

It feels like spring is just around the corner with an early Easter we are heading back up to Yorkshire, the  site of many a happy childhood holiday  and where I first introduced Nick to the joys of wild garlic  this prolific wild herb is beginning to send up its first tender leaves  and  coming soon to a woodland near you making a stroll in the woods smell like a visit to the local pizzeria .

  This weekend we also found  wild growing watercress amazingly near a site called Cressbrook in the Peak District . If you are harvesting it yourself be sure to wash it well.

Watercress

I am never happier than when foraging  and cooking with the results by myself the watecress and garlic would probably have been fine as a salad but it was Saturday night and we had scored some lovely mature steaks and as ever trying to get through the vegebox potato mountain  so made a warm potato salad with the wild garlic and let the peppery watercress speak for itself on the side.

Wild Garlic and Wild Watercress with Steak

Warm Potato and Wild Garlic Salad

10 potatoes freshly boiled
15 wild garlic leaves torn into strips

Dressing this looks like a lot but the potatoes will really suck it up
3 heaped tbps honey
1tbps of mustard
10ml vinegar
10ml olive oil

Mix together the dressing with the torn garlic leaves
After draining the freshly boiled potatoes toss while still piping hot in the dressing and garlic leaves and serve . If you use cut potatoes they will suck up more of the dressing

I have also used wild garlic to make a pesto fantastic in soups , on pasta or potatoes

Wild Garlic Pesto

Finely chopped wild garlic leaves with olive oil, walnuts & roasted lemon ( I half lemons and drizzle them with olive oil baking in the oven on a medium temperature for 30 minutes and then keep them in the fridge covered in oil for up to a few weeks – roasting intensifies and mellows the flavour)

Wild Garlic Pesto

Spinach Soup with Wild Garlic Pesto

Spinach and Wild Garlic Pesto Soup

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4 Responses

  1. I managed to forgage some wild garlic a couple of weeks ago. I love the stuff. The flowers look so pretty on your soup.

  2. […] After lunch we were thorough tested in our culinary knowledge by Sudi “The Foodie ” Piggott with a food quiz, who taught me a scary number of inane facts I can drop into daily conversation/ this blog  for example the people who built the pyramids ate rich diet of watercress ( just like me and my wild foraging ) […]

  3. […] After lunch we were thorough tested in our culinary knowledge by Sudi “The Foodie ” Piggott with a food quiz, who taught me a scary number of inane facts I can drop into daily conversation/ this blog for example the people who built the pyramids ate rich diet of watercress ( just like me and my wild foraging ) […]

  4. Careful! Careful with this recipe!!!! Wild watercress
    can often be contaminated with liver fluke, which can be deadly. If you are going to pick it, then ensure you do so where there are no cows, sheep or (if possible) deer nearby, and collect from the middle of a fairly fast flowing stream. If it is cooked very well, then it will be fine.

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