I realise this newsletter is late to the game, considering wild garlic season is coming to a close. You’ll find wild garlic in most countries, under slightly different names (ramps, wild garlic, bärlauch…). Its pungent arrival signals the arrival of Spring - and its appeal is strengthened by its elusive nature: it’s only around for a handful of weeks a year. Thankfully, there are many ways to use it and hang on to its herby, garlicky flavour: by turning it into oil and pesto (and chimichurri)!
For those of you new to wild garlic foraging - different countries have different regulations, but it’s usually best practice to tear off just the leaves, and leave the roots intact.
WHAT’S COOKING TODAY:
miso brown butter lemon broth
wild garlic oil
wild garlic pistachio pesto
wild garlic chimichurri
WHAT’S COOKING ✨IN MY BOOK✨:
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If you haven’t pre-ordered yet, please do so! It comes out August 8th - just before soup season kicks off (mainstream soup season, that is - the real ones know soup season is forever). It makes a fab Christmas gift, just saying. Pre-orders are super impactful for first-time authors such as myself. THANK YOU!!!!
On to the recipes…
MISO BROWN BUTTER LEMON BROTH
Brown butter and miso are a match made in heaven - when combined, they form a toasty, warm, nutty, sweet-but-savoury alliance of melt-in-your-mouth deliciousness. It’s a combination that works for croutons and cookies alike.
Credit where credit is due: the idea to use it as a broth base came from the brilliant plant_romance:
Start by preparing the miso brown butter. This will make a big batch, which you can keep in your fridge to use as you please.
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