Fool proof food

Recipe for Wild Garlic Pesto.

Serve with pasta or simply drizzle over goat’s cheese or a potato soup.

2oz (50g) wild garlic leaves

1oz (25g) pinenuts

1 clove garlic, peeled and crushed

6-8 fl ozs (170-225ml) olive oil

1½ oz (40g) freshly grated Desmond or Gabriel or Parmesan, (Parmigiano Peggiano)

Salt and sugar to taste

Whizz the wild garlic, pine kernels, garlic and olive oil in a food processor, or pound in a pestle and mortar. Remove to a bowl and fold in the finely-grated cheese. Taste and season. Store in a sterilised covered jar in the fridge.

Recipe for Lamb Braised with Wild Garlic, Scallions and Potatoes

Serves 10 approx

In season: late spring — autumn

Myrtle Allen gave me this delicious recipe which she serves in Ballymaloe at this time of the year.

Leg of young lamb

3-6 wild garlic plants (Allium ursium) picked preferably just before they flower — later in the season the cloves can be used with fresh herbs, such as thyme or marjoram, which will substitute for its own green leaves

450g (1 lb) scallions, peeled

450g (1 lb) small potatoes, peeled

Set the oven to 180C\350F\gas 4.

Brown the lamb in a little oil, butter or lamb fat. Season with salt and freshly ground black pepper. Chop up the wild garlic plant and press it into the skin with the herbs. Sauté the scallions and potatoes in the same fat and then put them around the meat and herbs in a heavy cast iron casserole. Cover with a tight fitting lid.

Cook for 1½-2 hours, or until cooked through. Strain off and de-grease the juices. Serve them separately as a gravy. A little good stock may be added if not enough juices are left in the pot.