Chunky Butternut Mulligatawny

It may seem odd to make a hearty winter soup in the middle of summer, but the truth is that some things taste great all year round. This hearty one-pot supper is something I often make when I yearn for some spice but I’m short on time. It’s also an easy go-to when I am on a 5:2 diet day and need something filling and delicious in the evening; on those days when I limit my calorie intake, food like this makes them something to look forward to rather than a trial.

The nigella seeds are the ingredient that really elevates this dish, they are readily available in larger supermarkets or Asian shops so please don’t be tempted to leave them out. Also, please, please please make up your own curry powder, it makes an unbelievable difference. My recipe for curry powder is linked from the ingredients list below.

This recipe is suitable for vegans, in fact it makes a persuasive argument for embracing veganism.

Ostensibly, this recipe will feed four people, but very often I will make it for my wife and myself and we will polish off the lost between us. At only 212 calories per serving it is guilt-free gluttony!

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Picture Credit: BBC Good Food

RECIPE – Serves 4

2 tbsp rapeseed oil

2 onions, finely chopped

2 apples, peeled and finely chopped

3 celery sticks, finely chopped

a small butternut squash, peeled, seeds removed, chopped into small pieces

3 heaped tbsp curry powder

1 tbsp ground cinnamon

1 tbsp nigella seeds

2 x 400g cans chopped tomatoes

1½ litres vegetable stock

150g basmati rice

small pack of coriander, leaves and stalks, chopped

zest and juice of a lemon


METHOD

Heat the oil in a large, heavy bottomed pan. Add the onions, apples and celery with a pinch of salt and cook gently for 10 mins or so under a lid, stirring occasionally, until softened.

Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.

By now the vegetables should be tender but not mushy. Stir in the rice, add the chopped coriander stalks, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed.

Finely grate the lemon zest over the top, then squeeze the lemon juice over that, scatter the chopped coriander leaves over everything (don’t stir it!) and bring to the table to serve in bowls.

Spiralised Sweet Potato Fries

I seem to spend a lot of time trying to figure out what to eat. The main element generally isn’t a problem; I might like a pie, or some pasta, some fish or whatever, or I might have something in the fridge that needs to be eaten before it goes off. No, the problem that I often have is figuring out what to have alongside the main element, something interesting, different and, most importantly, complementary.

A few nights ago I had the reverse problem, there was a lonely sweet potato sitting there needing to be eaten. Now, there are a lot of things I can do with sweet potato, but if I am going to be feeding more than one person then I need more than one. As usual I hit the books for inspiration and found this idea in a few places, a little tinkering with the various interpretations led me to this: the perfect side dish for fish (particularly tuna steaks) or chicken, and you can also treat them like (crunchy) noodles and serve alongside Asian flavours. It also allowed me the rare use of my spiraliser, one of the few ‘gadgets’ I allow in my kitchen.

A few tips: use the largest size of spiraliser blade that you have, otherwise they can become dry and bitter rather than sweet and crunchy. Use 2 tbsp of cornflour per medium-sized potato because they can be quite moist and the cornflour encourages them to go crispy and, perhaps most importantly, leave them for a good quarter of an hour before you eat them because it takes that long for the crunch to fully develop once they are out of the oven.

If you don’t have a spiralizer, you can julienne the potatoes to get the same effect.

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RECIPE  

1 tbsp rapeseed oil

1 medium sweet potato, peeled and spiralised

2 tbsp cornflour

sea salt and freshly ground black pepper


METHOD

Preheat the oven to 200C/ 180C fan/ gas 6, and line a baking sheet with parchment.

Thickly spiralise the sweet potato, or cut into thin strips. In a large bowl, toss the sweet potato with the cornflour then add the oil and toss again until everything is coated.

Spread the sweet potato on the parchment, ensuring that as much as possible it sits in a single layer otherwise it will tend to steam and won’t get as crispy.

Bake for 20 minutes, tossing halfway through to ensure even cooking, and leave to sit for 15 minutes before eating – you can eat them immediately, they just won’t be as crispy as they could be.

Roasted Chick Pea Wraps

Quick, easy, filling, low-calorie (around 500 kcals per serving) and utterly, utterly delicious. All food should be able to be described this way.

This recipe originally appeared in BBC Good Food magazine, and has only been slightly changed. To make it vegan just omit the feta.

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RECIPE – Serves 4 

2 x 400g tins of chick peas

2 tsp olive oil

2 heaped tsp ground cumin

2 tsp smoked paprika

2 avocados, stoned, peeled and chopped

the zest and juice of a lime

a small bunch of coriander, leaves only, chopped

8 soft corn tortillas

1 small iceberg lettuce, shredded

150g feta cheese, cubed

480g jar of roasted red peppers, chopped


METHOD

Preheat the oven to 220C/ fan 200C/ gas 7.

Drain the chick peas and put into a large bowl with the olive oil, cumin and paprika. Toss well until the chick peas are fully coated, then spread in a single layer on a parchment-lined baking tray. Roast for between 15 and 25 minutes, until they have the ‘bite’, crunch and texture you like. Check frequently as they can dry out just a little too much, very quickly. Shake the tray occasionally to ensure they roast evenly. Remove from the oven and season lightly, to taste.

Meanwhile, toss the chopped avocados with the lime juice and zest, and the coriander leaves.

Warm the tortillas according to the pack instructions and set the table with dishes and bowls of roasted chickpeas, avocado, lettuce, feta and roasted red peppers. Pile in and smile!

Roasted Red Pepper Chana Masala

I seem to have had no time at all to enjoy cooking for the past few weeks, it has been a steady diet of ‘what can I make quickly?’ without the pleasure of actually enjoying the process. Yesterday was no less busy but, starved of inspiration and looking for something satisfying for a 5:2 diet day, I stumbled across this forgotten gem in one of my notebooks.

Please forgive me, but it was stunning. It had all the freshness and vibrancy of the best restaurant dishes, and I put that entirely down to fresh ingredients and the use of appropriate garnishes. I made up a fresh batch of Masala paste for this, and I also used a generous amount of chaat masala sprinkled over the top at the end. Links to my recipes for both are in the ingredients list, please try them, they turn a great dish into a magnificent one, and all for around 400 calories per serving (using rice as an accompaniment adds more)

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RECIPE – Serves 3 

1 tbsp rapeseed oil

3 fat garlic cloves, finely sliced

3 tbsp masala paste

2 tsp nigella seeds

1 400g tin of chopped tomatoes

1 400g tin of chick peas

2 roasted red peppers (good quality from a jar is fine), in bite-size pieces

200g piquante peppers (from a jar)

a small bunch of coriander, stalks finely chopped, leaves picked

the zest and juice of half a lemon

1 tbsp chaat masala


METHOD

Place the oil and garlic in a large, cold pan and cook over a medium heat for a few minutes until the garlic has been gently fried to a light golden brown.

Add the masala paste and nigella seeds and cook out for a minute or two until deeply aromatic, then add the tomatoes, chick peas (including the water from the tin, it acts as a great thickener) and both kinds of peppers. Simmer for twenty minutes until the nigella seeds are soft. Add the chopped coriander stalks.

If you have the time, leave this to sit for a few hours while the flavours get to know each other. Otherwise, just before serving, finely grate the zest of half an lemon over the top, then drizzle the juice over the top. Evenly scatter the chaat masala over everything, then dress with the coriander leaves.

DO NOT STIR! Bring it to the table and lift up each spoonful from underneath to serve, by doing so you will preserve the intensity and integrity of each flavour. It makes a real difference.

Serve alongside plain boiled or steamed Basmati rice, an onion salad and a carrot and ginger salad.

Sliced Roasted Potatoes with Tomato, Oregano and Basil

My kitchen smelt like Italy yesterday evening, as this delicious gratin released its sumptuous aromas into the atmosphere. It reminds me: I must renew the seals on my oven.

I originally found this recipe in Gennaro Contaldo and Antonio Carluccio’s ‘Two Greedy Italians’, made it. loved it, then promptly forgot about it as I got busy cooking other dishes. What an error; this should have been flagged in my notebook as something to enjoy at least once a week.

The flavours are simple, but marry together exceptionally well. The trick here is to use lots of cherry tomatoes, and to ensure that at least half of them have been de-seeded, otherwise it’s just a little too wet. Cooked this way it has a delicious crunchy topping with layers of soft but firm potato and onion waiting for you underneath.

It is perfect alongside seared tuna or salmon, and with a simple salsa it only requires a few good handfuls of rocket to make you smile.

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RECIPE – Serves 4 

100ml olive oil

700g thinly sliced potatoes

approx 2 tsp dried oregano

flaked sea salt and freshly ground black pepper

a large handful of roughly-torn basil leaves

400g red onions, peeled and thinly sliced

600g cherry, or baby-plum tomatoes, halved. Half of them de-seeded

1 tbsp dry vermouth

For the salsa:

1 tsp fennel seeds, lightly crushed

2 tbsp white wine vinegar

1 banana shallot, finely sliced

2 medium tomatoes, de-seeded and diced

a handful of basil leaves, shredded, set aside a couple of small sprigs for garnish

a small handful of pitted black olives, quartered


METHOD

Preheat the oven to 180C/ 160C fan /Gas 4. Slice the potatoes; use a mandolin if you have one, it will make the job much faster and more precise. Otherwise, slice them – very carefully – as thinly as you can. Also prepare the tomatoes and onion.

In a large, oven-proof dish, drizzle 3 tbsp of the olive oil over the base and then place a thin layer of sliced potato. Sprinkle 1/3 of the oregano over the top and season lightly.  Scatter a thin layer of basil leaves, then a single layer of sliced onion followed by a mixture of tomatoes, some de-seeded and some with seeds in. Drizzle with a little more oil, then repeat the layers twice more: potato; oregano; a little seasoning; basil; onion, then tomatoes. Drizzle with a little oil to finish, with the vermouth.

Cover with foil and bake in the middle of the oven for 45 minutes, then remove the foil and gently loosen the bottom layer of potatoes. Put back into the oven, uncovered, for a further 25-30 minutes.

Meanwhile, make the salsa: combine the lightly crushed fennel seeds, shallot and vinegar in a bowl and set aside while you de-seed and chop the tomatoes; then add the tomatoes, basil and olives. Combine well, season lightly and set aside for now.

Allow the potatoes to rest while you cook your fish, then serve on warmed plates with the salsa and a simple rocket salad.

Roasted Vegetable and Chick Pea Tagine

I put this delicious vegan stew together last week, for one of my 5:2 diet days, but because it is similar to other recipes that I have written in the past I wasn’t going to put it up here. That plan didn’t last long; those who had tasted it demanded that I share the recipe with them, and who am I to argue?

A single serving of this comes in at a mere 210 calories, so indulge yourself and eat as much as your belly will hold!

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RECIPE – Serves 4 

200g dried chickpeas (or one 440g tin)

1 tbsp plain flour

1 tbsp fine sea salt

1 tsp of bicarbonate of soda

1 bay leaf

2 cinnamon sticks

1 tbsp olive oil

300g of mixed butternut squash, celeriac and carrots, peeled and cut into bite-sized chunks

2 banana shallots, finely chopped

2 garlic cloves, peeled and crushed

1 tsp chilli flakes

1 large thumb-sized knob of ginger, finely chopped

1 heaped tsp cumin

1 heaped tsp cinnamon

1 heaped tsp ras al hanout

100g very ripe tomatoes, chopped

1 tbsp runny honey

1/2 tsp balsamic vinegar

a small bunch of coriander, stalks only, finely chopped

To garnish:

the zest and juice of a lime

1 tsp za’atar

a small bunch of coriander, leaves only, chopped

a small bunch of fresh mint, leaves only, chopped


METHOD

The evening before, soak the dried chick peas in plenty of water (they will absorb a lot) with 1 tbsp flour, 1 tbsp fine sea salt and 1 tsp of bicarbonate of soda, stir well and set aside.

The next day, rinse the chick peas well, there should be no salt left on them. Put into plenty of water with the bay leaf and cinnamon sticks and bring to the boil, then simmer for 60-90 minutes until they are soft and tender, skimming off any scum if necessary. You may need to add more water as it evaporates. If you have a pressure cooker it will save you a lot of time, cook as per the instructions for your device (mine takes around 25 minutes).

Drain and set aside, removing the bay leaf and cinnamon sticks.

If you are using tinned chickpeas, use one tin; you won’t need the flour, salt, bicarbonate of soda, bay leaf or cinnamon sticks.

Preheat the oven to 220C/ fan 200C/ gas 7.

Place the chopped butternut squash, celeriac and carrots in a large bag with the olive oil, seal and work the vegetables around the bag until every piece is finely coated with the oil. Tip onto a large baking tray in a single layer, make sure there is a little room between each piece otherwise the vegetables will steam rather than roast. Season lightly with coarse sea salt and roast for around 30 minutes until the vegetables are golden and starting to caramelise at the edges. Set aside for now.

Heat a large pan over a medium heat, add the chopped shallots with the garlic, chilli flakes and ginger, a couple of tablespoons of water and a pinch of salt and steam gently under a lid for around 5 minutes.

Meanwhile, put the cumin, cinnamon and ras al hanout into a small bowl and add sufficient water to mix to a stiff paste.

Add the chopped tomatoes and the spice paste, stir well, turn the heat up to medium and cook out for a minute or so until deeply aromatic. Add 125ml water and the chick peas, honey and balsamic vinegar. Mix well and bring to the boil. Turn down to a gentle simmer for ten minutes to allow the sauce to thicken. Season with sea salt and freshly ground black pepper.

At this point you can set the stew aside for minutes or hours, to allow the flavours to develop, deepen and mellow. Or you can just move straight on…

Five minutes before serving, add the coriander stalks, stir well and keep at a gentle simmer until ready to serve.

Just before serving, give it a final stir, remove from the heat then sprinkle the zest of the lime over the top of the soup, followed by all the juice. Do not stir!

Scatter the za’atar evenly over the top, and then scatter the coriander and mint leaves over that. Once again, do not stir, the garnish will sit on top and retain its vivacity. Even when you serve, dip your ladle down to the bottom of the pan and come up underneath the soup to retain the garnish layer. It might sound like a nuisance, but your taste buds will love you for it.

Serve alongside steamed couscous, also garnished with coriander and mint leaves.

Parmesan, Leek and Thyme Tart

There are some foods I go back to again and again: a rich, creamy lasagne for comfort; a creamy Thai curry for its unctuousness; bangers ‘n’ mash for its echoes of childhood and, in spring, a soft, rich tart with a crumbly, almost biscuity pastry because, well, there are few things more enjoyable than lunch in the garden on a sunny spring day.

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RECIPE – Serves 6, generously, for lunch 

a quantity of shortcrust wholemeal pastry

75g unsalted butter

6 small leeks, finely sliced

1/2 tsp fine sea salt

the picked leaves of 5 thyme sprigs

50ml vermouth

300ml double cream

1 whole egg

3 egg yolks

50g Parmesan cheese, finely grated, and a little more to grate over the top


METHOD

Heat the oven to 200C/ 180C fan/ gas 6.

Make the shortcrust wholemeal pastry, lightly flour the base of a 23cm loose-bottomed tart tin and line the tin with the pastry. Use a little surplus pastry to gently push the pastry into the corners and flutes of the tin so there are no air pockets, trim round the edges of the tart tin to remove the surplus pastry (keep this in case you need to make any small repairs) prick all over the base with a fork and chill the pastry case for 30 minutes.

Cut a piece of baking parchment large enough to completely cover the base and sides of the tart. Scrunch it up, then flatten it and place it in the pastry case, then fill with ceramic baking beans if you have them, rice or dried beans if you don’t. Now blind-bake the pastry case for 20 minutes; after this time remove the baking beans and parchment and return to the oven for a further 5-10 minutes until your pastry is golden and cooked through. Remove from the oven and set aside to rest for a few minutes.

*Tip: The best bit of baking wisdom I ever received was this: blind-baking is not part-cooking, it is pre-cooking. In other words, your blind-baked pastry case should be fully cooked when it comes out. That’s the 100% guaranteed way to ensure that you never suffer the baker’s nightmare of a soggy bottom. Some authorities suggest sealing the base of your pastry case with a thin layer of egg white; don’t bother, it doesn’t belong there and you will be able to detect it.

While the pastry is baking, prepare the filling: melt the butter in a very large pan then add the leeks, salt and thyme leaves. Stir thoroughly, turn the heat right down, cover the pan and sweat the leeks for 20 minutes until very soft. By the end of this time, your pastry should be out of the oven.

While your cooked pastry case is resting, turn your oven down to 180C / 160C fan / gas 4 and continue to make your filling:

Add the vermouth to the leek mixture, turn the heat up and bubble the liquid for 5 minutes or so, uncovered, until the liquid has nearly all evaporated.

Lightly whisk the egg, egg yolks and cream together, then season with salt and pepper, add the grated Parmesan then whisk again. Add to the leek mixture, stir thoroughly then pour the mixture into the tart case and shake gently to level it off.

Finely grate some Parmesan over the top, this will give it a deliciously cheesy taste and aroma. Put the tart back into the oven and bake for 35-40 minutes until golden and set.

Cool on a wire rack, in the tin, for twenty minutes then carefully remove from the tin and cut into slices. This is delicious warm, or at room temperature.

This tart goes perfectly with a simple green salad dressed with a quick mustard vinaigrette:

3 tsp extra-virgin olive oil

1 tsp balsamic vinegar

a small pinch of sea salt

1 1/2 tsp of dijon mustard


Whisk it all together in the bottom of your salad bowl, drop the salad over it, and when you are ready to eat just toss everything together.

Here’s another quick tip: refresh your salad vegetables and leaves and make them extra crunchy by sitting them in iced water for 30 minutes, then pat them dry before dressing them.

Moroccan Chick Pea Soup

Sadly, I have no idea where I first found this recipe. It’s a shame because it is absolutely delicious, very filling, quick to make and ridiculously low in calories. Somebody deserves credit for this dish, and though I have tweaked it over the years that somebody isn’t me.

You can vary the amount of chilli you put in depending on your own taste, but if you put in just one regular chilli, with the seeds, it will give you a background hum without being overpowering.  Don’t be afraid of using a good heaped teaspoon each of cumin, cinnamon and ras al hanout though, they provide the depth of flavour that makes this dish so good, and none of them are ‘hot’ spices.

Don’t overlook the final garnish of lime juice, za’atar and coriander. It raises the dish from the delicious to the spectacular. Diet food isn’t supposed to be this good!

Total calories per portion are 224 if you divide it among four people. If you are spectacularly hungry then you can eat half of it all by yourself  – that’s a challenge – and still have eaten less than 500 calories. That makes it ideal for anyone following the 5:2 diet.

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RECIPE – Serves 4 

200g dried chickpeas (or one 440g tin)

1 tbsp plain flour

1 tbsp fine sea salt

1 tsp of bicarbonate of soda

1 bay leaf

2 cinnamon sticks

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, peeled and crushed

1 red chilli, seeds in, finely chopped

1 tsp chilli flakes

1 large thumb-sized knob of ginger, finely chopped

1 heaped tsp cumin

1 heaped tsp cinnamon

1 heaped tsp ras al hanout

200g roasted red peppers (from a jar is fine), finely chopped

2 tins of chopped tomatoes

400ml light vegetable stock

1 preserved lemon, pulp discarded, rind finely chopped

1 tbsp runny honey

50g couscous

a small bunch of coriander, stalks only, finely chopped

To garnish:

the zest and juice of a lime

1 tsp za’atar

a small bunch of coriander, leaves only, chopped


METHOD

The evening before, soak the dried chick peas in plenty of water (they will absorb a lot) with 1 tbsp flour, 1 tbsp fine sea salt and 1 tsp of bicarbonate of soda, stir well and set aside.

The next day, rinse the chick peas well, there should be no salt left on them. Put into plenty of water with the bay leaf and cinnamon sticks and bring to the boil, then simmer for 60-90 minutes until they are soft and tender, skimming off any scum if necessary. You may need to add more water as it evaporates. If you have a pressure cooker it will save you a lot of time, cook as per the instructions for your device (mine takes around 25 minutes).

Drain and set aside, removing the bay leaf and cinnamon sticks.

If you are using tinned chickpeas, use one tin; you won’t need the flour, salt, bicarbonate of soda, bay leaf or cinnamon sticks.

Heat the olive oil in a large pan, then gently cook the chopped onion under a lid for around 5 minutes, over a low heat.

Meanwhile, put the cumin, cinnamon and ras al hanout into a small bowl and add sufficient water to mix to a stiff paste.

Add the garlic, chopped chilli and chilli flakes, ginger and the spice paste, stir well, turn the heat up to medium and cook out for a minute or so until deeply aromatic.

Add the roasted red peppers, tomatoes and stock, mix well and bring to the boil. Turn down to a gentle simmer and cover with a lid for ten minutes.

Stir in the chick peas, preserved lemon rind and honey, stir well and season with sea salt and freshly ground black pepper. Tastes good doesn’t it? Just wait, there’s more…

At this point you can set the soup aside for minutes or hours, to allow the flavours to develop, deepen and mellow. Or you can just move straight on…

Five minutes before serving, add the couscous and coriander stalks, stir well and keep at a gentle simmer until ready to serve.

Just before serving, give it a final stir, remove from the heat then sprinkle the zest of the lime over the top of the soup, followed by all the juice. Do not stir!

Scatter the za’atar evenly over the top, and then scatter the coriander leaves over that. Once again, do not stir, the garnish will sit on top and retain its vivacity. Even when you serve, dip your ladle down to the bottom of the pan and come up underneath the soup to retain the garnish layer. It might sound like a nuisance, but your taste buds will love you for it.

Ricotta and Parmesan Lasagna

I love lasagna; I love to eat it, I love to cook it, but a traditional lasagna does take a fair amount of time to put together. Making a great tomato sauce, then making that into ragu, creating a lovely silky bechamel to layer into it… it can take a few hours, which is always time well-spent, assuming you have the time.

This deliciously cheesy lasagna provides all the comfort of a traditional lasagna without taking an age to create. Actually, it is at heart just a twist on macaroni cheese – so it is two of my favourite dishes in one. What’s not to love?

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RECIPE – Serves 4 generously

80g unsalted butter

1 shallot, very finely chopped

75g plain flour

1 litre skimmed milk

2 bay leaves

500g ricotta cheese (or soft cream cheese)

lasagne sheets

50g grated Parmesan


METHOD

Heat the oven to 200C/ 180C fan/ gas 6. Lightly grease a roasting tin with butter or olive oil.

First, make the cheese sauce: melt the butter in a large pan and gently saute the shallot until soft but not coloured. Take off the heat and, while whisking constantly, add the flour to make a roux. Return to a gentle heat and whisk for 30 seconds or so until you have a smooth paste with no visible flour.

Now start adding milk, a little at a time, while whisking constantly. The milk will be absorbed into the roux, do not add more milk until the paste has fully absorbed what is already in the pan. When you have added around a third of the milk you can start to add it in greater quantities until it has all been added. Once the milk has all been added, lightly crush the bay leaves in your hand and add to the sauce. Turn the heat up to high and keep on whisking until the milk is at a simmer and the sauce is glossy, thick and smooth.

Remove from the heat, discard the bay leaves and stir in the ricotta, season carefully.

Spoon a quarter of the cheese sauce into the roasting tin, top with a layer of lasagne sheets. Repeat twice more, finishing with a layer of cheese sauce. Top with the grated Parmesan, then bake, uncovered in the middle of the oven, for 35-40 minutes.

Leave to rest for 5-10 minutes once it has been baked, then serve.

This goes fantastically well with apple and celery salad; the bitter leaves and citrus cut through the rich sauce, while the celery, apple and walnuts provide texture.

Wild Garlic Pesto

There is a large patch of wild garlic near where I live, about the size of a volleyball court. It is slightly hidden by a bush, but it isn’t tucked away, being just a few feet off a country path and yet nobody else seems to have discovered it. Or maybe they have, and just don’t know what it is…

More fool them, wild garlic is a highlight of spring for me, if only because it gives me the chance to make up a huge batch of wild garlic pesto.  I have made absolutely loads this year, which I have frozen in small quantities of a couple of tablespoonfuls each. It is absolutely divine mixed in with pasta with a little extra-virgin olive oil and a scraping of Parmesan, but it is also excellent for adding a mysterious, bright tang to soups and sauces, or just dilute it with extra-virgin olive oil and use as a dressing for salad.

It is so quick and easy to make there is absolutely no excuse for you not to try it, and it is one of those things that, once tasted, make you wonder why you ever bought pesto in a jar. The quantities given in the recipe make a large jar, if you want more just scale everything up in proportion.

Feel free to experiment with the nuts that you use, almost any nut will do the job – just make sure they are fresh otherwise their oils may be rancid, and make sure that the nuts that you use haven’t been coated or treated in any way, salty dry-roasted peanuts are delicious with a pint of beer but not so good in pesto.

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RECIPE – Makes a large jar

100g wild garlic

50g Parmesan, finely grated

50g hazelnuts, skinned & toasted

extra-virgin olive oil

lemon juice, to taste

sea salt & freshly ground black pepper


METHOD

Wash the wild garlic thoroughly and pick out any foliage (and insects) that don’t belong. Place in a food processor and blitz until fairly well chopped. If you don’t have a food processor then you can do the job using a knife, and make the final paste using a mortar and pestle.

Add the Parmesan and blitz again, then add the hazelnuts. When the nuts are added you will need to have your olive oil handy; turn the machine back on, and add the olive oil while blitzing to your desired consistency.

Add salt, pepper and lemon juice to taste.

This will keep for a couple of weeks in the fridge, and several months frozen.