Hopefully you live not too far from a verdant wild garlic patch. There’s a sea of luscious young wild garlic in Cat Lane Woods at the moment. Great for a pesto, but this recipe (adapted from one by Nigel Slater) is another lovely way to eat them. For the brassica, we’ve used broccoli from the box but you could substitute any of its siblings/cousins such as kale, cavolo nero, shredded sprouts or green/savoy cabbage. If your frozen peas are very large you might want to partially cook in advance rather than just soak in boiling water. If peas don’t appeal, use cashew nuts.
Hopefully you live not too far from a verdant wild garlic patch. There’s a sea of luscious young wild garlic in Cat Lane Woods at the moment. Great for a pesto, but this recipe (adapted from one by Nigel Slater) is another lovely way to eat them. For the brassica, we’ve used broccoli from the box but you could substitute any of its siblings/cousins such as kale, cavolo nero, shredded sprouts or green/savoy cabbage. If your frozen peas are very large you might want to partially cook in advance rather than just soak in boiling water. If peas don’t appeal, use cashew nuts. This is a dish of subtle and soothing flavours and textures. Can’t get enough of the rice, even on its own – the aromatic bay and spices are essential.
