J’AIME MARCH/APRIL 2024

potato for something a little different. And the best
thing is, the garlic is local, seasonal and free!”
As well as being a foraging foodie’s best friend,
wild garlic has a whole host of health benefits. It’s
packed with vitamin C, A, iron and more, plus it has
antibiotic and antibacterial properties, and it can
help to reduce cholesterol and lower blood pressure -
making it one of nature’s true superfoods.
One of Jack’s signature dishes is a delectable wild
garlic popcorn, which features as a snack on many of
his fine dining menus, while wild garlic pesto, oil and
mayonnaise are all firm favourites too.
“You could make a really rustic mayo by running
finely chopped wild garlic through a plain
mayonnaise, or you could use wild garlic oil instead
of regular oil when making mayo,” says Jack. “Or for
a really easy version, you can mix shop-bought mayo
with some wild garlic oil - it’ll just be a little bit looser
because you’re adding extra liquid.
“It’s delicious with prawns, and amazing on
buttermilk chicken for a delicious burger, which is
A TASTY MORSEL OF PRAWN WITH
WILD GARLIC MAYO AND PICKLED
WILD GARLIC BUDS
something we did a couple of years ago when we did
our barbeque season.”
Apart from the leaves, you can use wild garlic
flowers, buds and capers as the season progresses,
says Jack. The buds and capers are particularly good
for pickling and using later in the year, while the
flowers are lovely as a delicate garnish and for a burst
of garlic flavour in salads.
Wild garlic pesto
Ingredients:
200g wild garlic leaves
150g pine nuts or cashews, toasted and cooled
150ml neutral oil such as vegetable or rapeseed - you
may require more oil depending on your desired
consistency
100g grated parmesan
WILD GARLIC PESTO
Pesto is a really simple sauce which can be made in
minutes, but a fresh, homemade version is far superior
to a shop-bought jarred sauce so it’s really worth making
the effort. In this recipe, the wild garlic leaves replace the
basil and garlic used in a traditional recipe. For a vegan
version, you can substitute vegan cheese, or leave it out
altogether - just adjust the seasoning accordingly - and
you can also omit the pine nuts or cashews for a nut-free
pesto - the nuts are really just about adding texture to
the sauce.
Add all of your ingredients to a blender and pulse to
combine until you reach your desired consistency - start
with 150ml oil and use more if you like a looser sauce.
Make sure your nuts, if using, are cooled before adding.
Use your pesto as a simple sauce for pasta, as a pizza
topping, to dress seasonal veg such as Jersey Royals and
asparagus, and more.
36 www.jaimemagazine.com