How to feel alive, destress and get connected to the earth. Go foraging and hunt in her green glades.
Any interaction with nature makes me happy, and non other than discovering the free alive foods that are in our fields, gardens, hedgerows, forests and mountains. And I love sharing this passion with my children who are getting good now at foraging themselves. So the first recipe of the season I deliver to you is Wild Garlic Butter that is fantastic smeared over succulent steak, sessional vedge, fish or pushing up into the skin of a roasting chicken, what ever you do the taste is delicious.
The Ramsden (wild garlic) that I have picked come from the banks of Loch Earn on the way to Comrie from Lochearnhead. Along the roadsides and all the way down to the shore and stretching up into the forests, this verdant carpet of green moves across the terrain like a battalion of soldiers. White flowers emerge at the top a sphere dappled with six pointed petal flower heads, two star tetrahedrons interconnecting making a merkaba the name means chariot and the flavour for sure will take you on a memorable journey!
30g/1oz wild garlic leaves
140g/5oz generous 1/2 cup butter
Grated Zest of 1 lemon
Salt and Pepper
1 Wash and finely chop the garlic leaves, then using a knife to fold and mash the garlic into the butter with the lemon zest. Season with salt and pepper to your taste. Roll the butter between two pieces of greaseproof making a pipe shape and then place in the fridge to harden up.