Foraging for food has suddenly become quite trendy, and at the moment there is an abundance of wild garlic. Found in mainly moist woodland areas, the large flat leaves can often be smelt before being seen. It’s a splendid addition to a salad, can be wilted with spinach, or added to a soup to make a stunning Wild Garlic and Potato soup.
The countryside around us especially in Norfolk is a naturally rich with wild ingredients- there is nothing more satisfying than arriving home with a carrier bag full of ‘free’ blackberries, or quince found on the side of a road and its a real shame when these ingredients aren’t utilised!
In the next month or so the North Norfolk Coast will be a gold mine for samphire-its related to parsley and fennel but the flavour is totally unique. For those of you without the time or initiative to pick your own a good fishmonger should be able to help- to cook it bring a large pan of water to the boil, before adding the samphire, it shouldnt take long at all to cook, so keep checking.
When the flesh becomes tender and the root is easily removed you know it’s cooked, either plunge into iced water before adding it to a salad or serve it hot with some stunning fish and a knob of butter- either way it truly has to be one of spring’s finest flavours.
Jon