The Emerald of the Woods: Embracing Wild Garlic

Hi all – it’s chef Scott here!  In Scotland we are still (just about) in wild garlic season, a naturally abundant and versatile ingredient.  Today, I want to talk about the mellow, grassy sweetness and sophisticated aroma of this seasonal star.

Wild garlic is brilliant in so many dishes: you can wilt it into pasta, blend it into oils, use it for pesto or a seasoned salt, or just chop it up raw for a vibrant kick to richer meals.

These two recipes are for a wild garlic salsa verde, one of my absolute favourite sauces.  Although I’m using wild garlic, this accompaniment is fantastic with other soft green herbs like parsley, coriander, or chervil.

Recipe: Wild Garlic Salsa Verde

Ever wondered how to make salsa verde?  This refined version uses a banana shallot – a long, slender variety prized for its sweetness – to add a delicate crunch and depth.

This recipe uses a blender to create a silky, emulsified dressing, but traditionally you make this rough-cut with a knife.  Either method is good for me:

Ingredients:

• 1 large bunch (approx. 60g) fresh wild garlic leaves
• 1 small bunch flat-leaf parsley
• 1 medium-sized banana shallot, peeled and roughly diced
• Zest of 1 lemon
• 2 tsp capers, drained
• 3–4 anchovy fillets (optional)
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar or lemon juice
• 80–100ml high-quality extra virgin olive oil
• Pinch of sea salt and cracked black pepper

Method:

1. The Blender Method: Place the diced banana shallot, capers, anchovies, Dijon mustard, and vinegar into a blender or small food processor.  Pulse a few times to break down the shallot.  Add the wild garlic and parsley, then stream in the 80–100ml of olive oil while pulsing until you reach a vibrant, cohesive consistency.
2. The Hand-Cut Method: If you prefer a chunky sauce, finely mince the shallot, herbs, capers, and anchovies with a sharp knife.  In a small bowl, whisk the mustard and vinegar together, then slowly stir in the olive oil before folding in your chopped ingredients.
3. Rest: Allow the salsa to sit for at least 20 minutes before serving.  This allows the banana shallot to mellow in the acidity of the vinegar and the flavours to fully meld.

Recipe: Rump of Lamb, Spring Veg, and Wild Garlic Salsa Verde

After a long winter, the weather is turning, bringing with it we are well into in asparagus season, where UK asparagus will be a staple on menus, and rightly so.

Another favourite making an appearance at market stalls now are Jersey Royals, some of the first early potatoes – make sure to enjoy them while they last.

This recipe pairs these spring delights with a delicious and affordable cut of meat: lamb rump.

To Prepare:

1. Potatoes: Cook your Jersey Royals in well-salted water.  Dress them simply with melted butter and parsley for the best flavour.
2. Lamb: Season the lamb steaks well. Sear them hard in a griddle pan or frying pan until they reach an internal temperature of 55°C for a medium-rare cook.  Rest the lamb properly once cooked.
3. Asparagus: While the lamb rests, blanch your asparagus (you can also add peas and baby leeks if you have them.)

To Plate:

Slice the rested lamb.  Pile the blanched vegetables into the middle of the plate, place the sliced lamb on top, and drizzle everything with the wild garlic salsa verde.

Serve the potatoes on the side in a separate bowl for a wonderful treat.

Enjoy!