If you are lucky enough to have access to a patch of wild garlic, this is the time of year to harvest it. The leaves make the most delicious pesto, but they can also be added to cooked pasta or to any dishes where you would normally use spinach. Adding some finely chopped wild garlic to mashed potatoes gives a seasonal twist to creamy colcannon. Perfect family food, and budget friendly too.
- 2kg floury potatoes, such as Maris Piper,
- Roosters or Kerr’s Pink, cut into even-sized
- 80g butter
- 250ml milk
- 50g wild garlic leaves, finely chopped
- Salt and freshly ground pepper
1. Steam the potatoes until cooked.
2. When the potatoes are ready, heat the
butter and the cream/milk in a large
saucepan. Add the cooked potatoes to the
saucepan. Mash well until they are lump free
and have a smooth consistency. Stir through
the wild garlic.
3. Season to taste with salt and pepper, stir
well and serve immediately.
Smear each side with the Dijon mustard
and then dip into the herbed
breadcrumbs, coating each side. Place on
the baking tray and pop it into the oven
for 20 minutes, turning each cutlet over
after 10 minutes.
Serve your wild garlic colcannon with these herb crusted lamb cutlets
Recipe and images by Nessa Robins
Fat 17.5 g Sat.Fat 4.2g Carbs 12g Energy 369kcal
Protein 38g Sodium .03g Sugar 1g Fibre 1g
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