Latest news with #wildgarlic
Times
22-06-2025
- Entertainment
- Times
This season's It ingredient — plus more trends to know
Meet summer's answer to wild garlic: meadowsweet, a pretty (and delicious) wildflower with tall-stemmed sprays of cream-coloured flowers in season from now until September. With a distinctive taste (a medley of hay, almond and vanilla), it's popping up on the most creative menus. In Ormskirk, Lancashire, at the Michelin-starred Barn at Moor Hall, the raspberry tart topped with meadowsweet mousse is the go-to pud, while the cool Edinburgh bistro Leftfield uses the flower in its Leftfield 75 cocktail (gin, cava and homemade meadowsweet fizz), a riff on the classic French 75. Down in London, Counter 71's strawberry sablé tart comes doused in meadowsweet custard, while James Knappett's two-Michelin-star Kitchen Table uses the bloom in its bread course: featherlight Parker House rolls, truffle butter and meadowsweet honey (top). Dig in. • Read more fashion advice and style inspiration from our experts Looking for a hip place to visit? Heading to the southeastern European peninsula — aka the Balkans — is without doubt top of the discerning traveller's list this summer. Last year Tirana was the 'vacay de jour', while this year it's Sofia. But the area is also enjoying a fashion moment in the sun, with designers drawing on the region's rich history. The Romanian designer Alexandra Sipa is creating a buzz with her e-waste upcycling, and the Transylvanian label Abodi made the madcap castle headpiece Jaden Smith wore at the Grammys. In the art world, the Serbian provocateur Marina Abramovic is heading to Factory International in Manchester in October with a new show called Balkan Erotic Epic, but for a taste of all this from home, make a Balkan breakfast: the viral TikTok picky-bits brekkie of raw veg, bread, meat and cheese. Washed down with a glass of rakia, of course.
Times
22-05-2025
- Lifestyle
- Times
Asparagus and wild garlic mayonnaise starter
I use wild garlic in so many ways — batch-cooked pesto (which the kids love) and soup are particular favourites. We're fortunate to have a few great patches of wild garlic nearby. When spring is in full swing, asparagus, radishes and wild garlic are at their best. These seasonal ingredients are not only abundant but also incredibly versatile. Paired with a glass of wine, they offer the promise of something even more delicious to come. One of my favorite culinary rituals is pre-dinner nibbles. It's like the opening act of a play, setting the stage for the delicious journey ahead. For this recipe, I've used a pestle and mortar to bring everything together, but if you don't have one, a blender will do the trick
Telegraph
10-05-2025
- General
- Telegraph
Orecchiette with peas, bacon and wild garlic
Orecchiette is a wonderful pasta; its small, ear-shaped cups are ideal for holding on to sauces, allowing each bite to be packed with flavour. In this dish, I've added mange-tout for a fresh, crisp contrast, though sugar snap peas work just as well if you prefer a bit more texture. Overview Prep time 15 mins Cook time 20 mins Serves 6 Ingredients 300g dried orecchiette, or 400g fresh 180g fresh or frozen peas (podded weight) 150g bacon lardons 1 tbsp olive oil 250ml double cream 50g mange-tout or sugar snaps, halved lengthways handful of wild garlic leaves, chopped 60g Parmesan, freshly grated, plus extra to serve
