This aromatic allium is in season so get clipping and infuse it into these four fab concoctions Rachel Allen’s wild garlic tips The rich allium aroma of wild garlic in lush woodlands is one that I ...

Wild things, green things - these are the foods and flavours I look forward to cooking after such a long and dreary winter. The first shoots of wild garlic were lovely to behold when I walked past my ...

Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, ...

"We have confited, roasted and sautéed the versatile bulb, even poached whole garlic heads and individual cloves to tease out ...

Place a large saucepan on medium high heat, add the butter, letting it melt a little before adding the onion. Cook the onion down a little, stirring frequently until softened and golden. Add the diced ...

Like salt and pepper, garlic is a staple ingredient in almost any savoury dish. But many people forget to consider one thing before cooking with this pungent vegetable. Garlic, onions, and potatoes ...

This recipe comes from my brother Rory O'Connell. During the five to six weeks when wild garlic is in season, it is woven in and out of the menu at the School every day. There are two types of wild ...

Every spring, it starts again. The white blooms creep out from shaded woodland floors, the scent hits your nose before your eyes have had a chance to adjust to the dappled light, and suddenly it’s ...

Put all the ingredients into a food processor or puree with a handheld blender until the mixture is smooth. The pesto will keep in the refrigerator for up to 3 weeks. Although it will darken slightly ...

What is it with garlic? Why do we add it to everything? Or if you don’t, why does everyone else? Garlic plays an important part in much European cuisine, from French to Italian and Spanish. But why is ...