So it’s wild garlic season again, and this time, we’ve decided to leave the rocket-fuel wild garlic pesto we made last year alone… Described by a York swapper as tasting probably like Tom Waits if you licked him after a shower, it really is potent stuff – better used as a spoonful of garlicky flavouring to be added to other dishes than solo as a full-on, vampire-repelling pasta sauce. So, for a milder result? Just cook the stuff. Our first batch we just chopped and wilted down in butter as a substitute spinach side dish. It’s beautifully sweet and just gently garlicky. The second batch went into a one-person version of Smitten Kitchen’s fantastic big scale egg, spinach and mushroom bake. Here’s the ‘recipe’, if you can call it one… Makes a nice solo tea.
2 handfuls of spinach
2 handfuls of wild garlic
A generous splash of double cream
About 6 sliced mushrooms
Salt, pepper, grated gruyere (or parmesan) to finish.
Wilt the spinach and wild garlic (chopped or not, as you prefer) in butter. Set aside, and fry the sliced mushrooms. Add the wilted spinach and wild garlic back to the pan. Pour in the cream and simmer for a couple of minutes. Put it into a small baking dish. Make a well in the middle of the spinachy/mushroomy mixture. Crack in the egg. Bake in a 200 degrees C oven for around 10 – 15 minutes (keep a close eye on it and whip it out when the egg looks and feels to your liking – prodding is allowed if its just for you). Sprinkle with some nice grated cheese – gruyere and parmesan are both delicious with this.
And if you want to try the pesto here’s York swapper Ian’s Tom Waits version. I’m reliably informed it’s way nicer than our vampire-ass -kicking version from last year…