Those of you who walk near riverbanks will be all-too-familiar with the heady aroma of wild garlic, or ransoms, in the air. But before you pick and eat, double-check you’ve correctly identified it and give the leaves a thorough wash.
Makes 4 portions
2 large potatoes, Maris Piper or Rooster
250g wild leeks, thoroughly washed
250g wild garlic, thoroughly washed
1 medium-sized onion, finely chopped
Sea salt and black pepper
A few sprigs of curly parsley
Melt the butter in a thick-bottomed pan and fry the onion for 10 to15 minutes until soft (but not coloured).
Dice the potatoes, about 1 inch thick, and add to the pan, now cover with hot water and about and inch or two more and bring to the boil.
Meanwhile, roughly chop the wild garlic and leeks, and when the spuds are starting to soften add the greens and season with salt and pepper. Cook for a further 10 minutes.
Finally, add the roughly-chopped parsley and serve piping hot in a warm bowl. Top with grated cheese or croutons if you like.