Chopped ramsons leaves and salt, pounded to release the liquid inside the leaves then left to ferment. Wild lactic acid bacteria perform this service, being able to thrive and having no competition in the salty environment created for them. The result is a pleasant but pungent sour garlic pickle which works with most savoury foods, from braised beef to roast chicken to a humble cheese sandwich or tomato salad.
Delicious young wild garlic leaves just as the season begins. These younger leaves are about 12-15 cms long. The same powerful and rich garlic flavour as in the full size leaves, perhaps even a little more potent! They are perfect for adding into a wide variety of dishes: risottos, pasta, white sauces, chop and add to salads.
Pickled in elderflower vinegar with a smattering of elderflowers, this delightful pickle captures the best of early summer, when ramsons comes to its end and elderflower is in full swing. Use to compliment any cheese board or briefly poached in chicken stock (vinegar and all) to make a luxurious dressing for roast chicken.
Stunning salty succulent which looks like jelly beans! This is a wonderful way to inject a natural burst of saltiness into a dish and at the same time have a truly beautiful plate. Looks great served as an accompaniment to fish.
Bake for 1.5 minutes at 200 degrees Celsius; use while still crisp for best effect. Fry until crisp then rehydrate slightly using a splash of cider vinegar. In general, chop and add to salads, and pretty much any savoury dish. Especially good with white fish, chicken and potatoes.
Use to make dashi stock. Bake for … minutes at 200 degrees Celsius to make kelp crisps, which can be eaten as they are, roughly broken up used as a crunchy umami garnish or rehydrated and used in salads and cooked dishes (e.g. with buttered carrots).
One of our native British wild spices with a flavour that contains notes of orange, cardamom and coriander. Use to flavour custard, ice creams, syrups or with other wild spices to flavour savoury dishes.