It’s no secret that my general approach to cooking involves adding large quantities of garlic to everything. So, in the spring, when wild garlic is in season, it stands to reason that it features pretty heavily in my day-to-day meals. One of my favourite things to make with wild garlic used to be pesto; that was, until I made this creamy, wild garlic dip. It’s so good, I could just eat with a spoon! And it’s the perfect accompaniment for baked potato wedges, especially purple ones, because… well… the colours!
I’m lucky in that wild garlic grows in my mum’s back garden, but all it takes is a little walk in the woods and you’ll soon sniff out your own supply. In fact, that’s probably the best thing about wild garlic – it’s free! And, unlike other foraged foods, there’s less chance of you picking the wrong thing. All you need to do is smell the leaves!
Failing that, they do often sell it at farmers markets though.
In April and May, the leaves are at their best, but later in the season, you get the added bonus of their little white flowers – not only are they pretty, but they’re also edible!
The leaves are pretty pungent when raw, which is how I like it! I used raw leaves to make the dip. But you can also wilt them like spinach and have them either as a side dish or eat them in soups, stir-fries and curries.
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Prep time: 30 minutes
Cook time: 45 minutes
- 3 medium sized potatoes, washed and cut into wedges
- 4 tbsp olive or rapeseed oil
- salt and pepper
- 1/2 cup cashew nuts
- 1 cup of water
- 4-5 raw wild garlic leaves
- 1 tbsp lemon juice
- Begin by soaking the cashew nuts in water, leaving them for at least 30 minutes
- Meanwhile, preheat the oven to 200C and bring a pan of water to the boil
- Add the wedges to the boiling water and cook for 10-15 minutes or until tender
- Heat a little oil in a baking tray for approximately 5 minutes until hot
- Drain the wedges and add them to the hot oil, coating them evenly
- Cook the wedges in the oven for approximately 30 minutes or until crispy
- Sprinkle with salt
- Drain the cashews and add them to a power blender (I use the Optimum G2.3’s little jug*) or food processor, along with 2 tbsp of oil, the lemon juice, the wild garlic, some salt and pepper and a splash of water
- Blend until smooth
- Serve the baked potato wedges with the wild garlic dip and enjoy