Go Wild With Wild Garlic
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The woodlands near me are carpeted with
Allium ursinum – bear’s garlic, to give it another of its many names. It is, apparently, an important food for brown bears when they emerge from hibernation. Not that you’ll find many bears, hibernating or otherwise, around here.
Though sometimes mistaken for a bear, our dog had little interest in wild garlic.
Most commonly known as wild garlic or ramsons, the pretty white flowers are just beginning to come out. As the plant matures, its garlic scent intensifies. In a week or so, its strength will be such that you’ll be able to smell it from miles away!
Lamb With Wild Garlic And Flatbreads
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Ingredients
A few sprigs of rosemary
1 tbs olive oil
500 g (1 lb 2 oz) self-raising flour
500 g (1 lb 2 oz) Yeo Valley Organic Yoghurt
2 tbs olive oil
1 tsp cumin seeds
15 g (½ oz) wild garlic
350 g (12 oz) Yeo Valley Organic Yoghurt
It looks delicious we can’t wait to get into the kitchen and give it a try.
Method:
In a large bowl, mix together all the ingredients for the yoghurt flatbreads until the dough just comes together. Make into balls of about 250 g (9 oz) and squish out with your hands until they roughly fill the base of a medium size frying-pan – about 25 cm (10 in). Heat the frying-pan then add 1 tablespoon of olive oil to the hot pan. Fry the flatbreads gently for a few 8 to 10 minutes each side until golden.