Tuesday, 2 June 2015


On the Isle of Wight at this time of year, wild garlic grows everywhere, it smells amazing. You can cook it or eat it raw, both the flowers and leaves. I made filo pastry cases stuffed with fried onion and garlic leaves, a large teaspoon of soft goats cheese and two teaspoons of flaked salmon fillet, half cooked. I then tied the cases with a piece of chive, glazed them with organic butter and baked for 8mins at 200C.