Three Fabulous Wild Garlic Recipes for Spring
With a passion for food, and known for his vibrant approach to cooking, Living North columnist Peter Sidwell creates special seasonal recipes using local ingredients for us to share with our readers every month
Wild Garlic Soup with Potato and Rosemary Focaccia
One of the simplest and most comforting ways to enjoy wild garlic is in a velvety soup, paired with the earthy depth of potatoes. It’s a dish that highlights the mild, fresh flavour of wild garlic while offering a smooth, creamy texture. To complement the soup, I’ve paired it with a homemade rosemary focaccia, the ideal bread for mopping up every last spoonful.
Wild Garlic Soup
- 1 medium white onion, diced
- 1 tbsp olive oil
- ½ tsp salt
- 3 cooked jacket potatoes
- 1 pint vegetable stock
- 1 handful wild garlic leaves, washed
- 80ml double cream
- To finish
- Black pepper for seasoning
- 25g Northumberland goat’s cheese, crumbled
- 3 tbsp extra virgin olive oil
Heat a medium saucepan and add the diced onion with a splash of olive oil and a sprinkle of salt. Cook until soft. Cut the jacket potatoes in half, scoop out the centre, and add it to the pan. Pour in the vegetable stock and let it simmer for 15 minutes.
Roughly chop the wild garlic and stir it into the soup with the double cream. Blend the soup until smooth, then taste and season as needed.
Serve in bowls or mugs, finishing with crumbled cheese, a twist of black pepper, and a drizzle of extra virgin olive oil for a silky touch. I love serving this alongside my potato and rosemary focaccia.
Potato and Rosemary Focaccia
- 500g strong white bread flour
- 7g dried yeast
- 10g salt
- 310ml water
- 1 cooked jacket potato, cut into pieces
- 2 tbsp fresh rosemary
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
Combine the flour, yeast, and salt in a mixing bowl. Pour in the water and olive oil, then mix until a rough dough forms. Knead for 10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let it rise for about an hour. Transfer to a baking tray or shallow pan, stretching it into a rectangle. Press your fingertips into the dough to create dimples, then scatter rosemary and press in the potato pieces.
Drizzle with olive oil and sprinkle with sea salt. Bake in a preheated oven at 200C for 25–30 minutes until golden and crisp. Allow to cool slightly before serving—perfect for dipping into wild garlic soup!
Wild Garlic and Sausage Orecchiette with Chilli and Fennel
The flavours in this simple pasta dish are based on a Tuscan salami called finocchiona which I absolutely love eating. Fennel, chilli and garlic are iconic ingredients in Tuscany, and it made sense to just bring them together in a saucepan to make this simple yet delicious dinner. This recipe has been taken from my new cook book Peter Sidwell’s Kitchen.
- 400g orecchiette pasta
- 6 sausages, skins removed
- ½ fennel bulb, chopped
- 1 tsp dried chilli flakes
- Pinch of salt and pepper
- 30g butter
- 1 handful wild garlic, chopped
- 70g parmesan, grated
Cook the pasta in a large pan of salted boiling water for nine minutes. Reserve some pasta water.
Heat a large frying pan and add the sausages, fennel, and chilli flakes. Cook over medium heat, breaking up the sausage meat. Season with salt and pepper. Add the butter and 75ml of pasta water, then boil to reduce the liquid by half. Stir in the wild garlic and drained pasta, mixing well. Finish with grated parmesan.
Tip: If you can’t find wild garlic, swap it for three chopped garlic cloves, frying them before adding butter and pasta water.
Nordic-Style Bread Knots with Wild Garlic Butter
If you enjoy baking, these Nordic-inspired knots are a fantastic way to showcase wild garlic. Twisted with a rich, fragrant wild garlic butter, they’re packed with flavour and are perfect for sharing. The combination of a crisp crust and soft, pillowy inside makes them a standout addition to any meal—or even as a snack on their own.
- 500g strong white bread flour
- 7g dried yeast
- 10g salt
- 310ml water
- 125g salted butter
- 2 handfuls wild garlic leaves (or garlic cloves with fresh parsley)
- 65g freshly grated Northumberland goat’s cheese
Mix the flour, yeast, and salt in a large bowl. Add water and mix into a rough dough. Knead for 10 minutes until smooth. Let rise in an oiled bowl for an hour.
Blend butter and garlic in a food processor until smooth. Store in an airtight container or freeze for later use.
Roll out the proofed dough into a rectangle. Spread with wild garlic butter and sprinkle with cheese. Fold in half, then cut into three-centimetre-wide strips. Twist each strip into a knot and place on a baking tray.
Brush with beaten egg and extra cheese if desired. Let prove for 30–40 minutes, then bake at 180C for 30–40 minutes until golden.
