 Breadcrumbs

  



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[Recipes](/life/food/recipes)

 /  09 April 2025  

#  How To Cook With Wild Garlic  


With its vibrant green leaves and punchy flavour, wild garlic remains a seasonal favourite for chefs and home cooks alike. Whether you blend it into pesto, swirl it through yoghurt or layer it into pasta dough, you need to move fast as the season is over by mid-June. Here, we spoke to some of the UK’s most exciting chefs about how to forage, cook and get creative with it.  


ByEleanor Magill

  /  

[ Save To My Favourites ](/user/login?destination=/markdownify/node/31479)

 

  Image: ABEL &amp; COLE 

 

 

 



 

 

 

 

## How To Forage Wild Garlic 



  

##### *Mark Birchall, Chef Patron At* [*Moor Hall*](https://moorhall.com/)

Set in a stunning Grade II-listed building with its own gardens and surrounding estate, Moor Hall is a three Michelin-starred restaurant known for produce-driven dishes rooted in the local landscape.

“We use every part of the plant,” says Mark. “The young shoots are great raw – light and fresh. Larger leaves go into a punchy salsa verde with pickled lemon, and once it flowers, we harvest the white blooms for garnish. Post-flower, we pickle the little buds – like capers – to finish sauces year-round. Nothing’s wasted.”

When it comes to foraging, Mark’s approach is rooted in sustainability: “We forage locally, away from footpaths, to find untouched growth. Always avoid uprooting and only pick from abundant areas. It’s all about balance and respect for the land.”

##### *Oliver Gladwin, Chef &amp; Forager At Nutbourne,* [*The Shed*](https://www.theshed-restaurant.com/) *&amp;* [*The Pig’s Ear*](https://www.pigsearpub.com/)

As well as running restaurants, Oliver and his brothers run Nutbourne Farm and Vineyard, where wild garlic grows in abundance. They’re even distilling wild garlic vodka for Bloody Marys at their Chelsea pub, The Pig’s Ear.

“As with all foraging, head slightly off the beaten track. You’ll find cleaner, less-crumpled leaves in the middle of patches. The smaller leaves are fresher and more flavourful – and definitely avoid pulling up the roots. Leave the flowers for the bees.”

##### *Hesper Bulmer, Executive Chef &amp; Founder Of* [*Salsa Rose*](https://www.instagram.com/salsarose_london/?hl=en)

A bold, female-led outdoor catering company, Salsa Rose is all about fire-cooked feasts and vibrant, seasonal menus.

“Wild garlic peaks in March but you can find it from February through April. It thrives in shady woodland near water and has a strong, unmistakable smell. Just make sure you don’t confuse it with lily of the valley – which looks similar but is toxic. Hemlock is another one to watch for.

Always pick leaves, never roots. Harvest sparingly to let plants regenerate. A damp tea towel in the fridge will keep it fresh, and we love it both raw and cooked – raw for punch, cooked for softness.”

 

## How To Cook With It 



  

##### *Vanessa Marx, Head Chef At* [*Bingham Riverhouse*](https://www.binghamriverhouse.com/)*, Richmond*

Hidden in the leafy banks of the Thames, Bingham Riverhouse serves up elegant, seasonal British fare.

“The return of wild garlic is a sure sign that spring has arrived. It’s so abundant, versatile, and best of all, free. I chuck bags in the freezer and add handfuls to pasta or risotto. Blended with olive oil, it makes a vivid pesto or salsa verde. It brightens up everything it touches.”

##### *Usman Haider, Head Chef At* [*Angelina, Dalston*](https://angelina.london/)

This Italian-Japanese fusion restaurant is all about creative crossover cooking – and wild garlic fits right in.

“Wild garlic is a beautiful seasonal highlight. Its milder flavour means it’s more flexible than traditional garlic – perfect in pasta dishes or even blended into pasta dough itself. It also works in light, delicate sauces, which we love playing with in our fusion dishes.”

##### *Hesper Bulmer*

“We like it blanched and blitzed into butters, purees, or soups. Or wilted into a casserole like spring greens. For a fiery finish, scatter raw leaves just before serving. You can preserve it, but honestly, we love eating it fresh. When you forage it yourself, it just tastes better.”

##### *Jacob Rowley, Head Chef At* [*Casa Cruz*](https://www.casacruz.co.uk/)*, Notting Hill*

A glamorous neighbourhood favourite, Casa Cruz is known for its elegant, produce-led cooking – and wild garlic is a highlight on its spring menu.  
  
“If using it for pesto or sauces, blanching it quickly in boiling water before chilling in ice water helps to mellow its strong flavour. Wild garlic flowers also make a great addition to salads."  
  
“It’s a fantastic ingredient to cook with – use it as you would spinach for a fragrant twist. If you're considering replanting it in your garden, be mindful, as it spreads rapidly.”

 

 

 

 

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---

 

## *Inspired? 5 Wild Garlic Recipes To Try…*



 

 

 

 ![](https://media.sheerluxe.com/NOptTWzCij5_7QTalwiMHhkHPa0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F04%2Fsl-garlic-recipes-wild-garlic-dough-balls.jpg?itok=DsykuGEM)

 

 

 

 

 

 

### Cheesy Wild Garlic Dough Balls

*Is there a better companion to pizza than warm, cheesy dough balls? These light, fluffy bites are enriched with parmesan, filled with molten mozzarella and finished with a luxurious wild garlic butter.*



Serves

 4-6 

 



Total Time

 2 Hours 20 Minutes 

 



 

 

Ingredients

    500g of strong bread flour  

   1 tsp of quick yeast  

   1 tbsp of sugar  

   350ml of full cream milk  

   50g of Parmesan, grated  

   250g of buffalo bocconcini  

   150g of butter  

   2 handfuls wild garlic, chopped  

 



  

 



Method

 Step 1 

Mix flour, yeast, sugar, salt and Parmesan in a bowl. Warm the milk and stir in the oil. Pour into the flour mix and knead for 10-15 minutes until you get a springy, smooth dough. Leave to prove in a warm spot for 1½-2 hours until doubled in size.



 Step 2 

Divide the dough into small balls. Stuff each with a chunk of bocconcini and seal shut. Prove for 30 minutes.



 Step 3 

Bake at 220°C for 20-30 minutes or until golden brown.



 Step 4 

Melt butter with wild garlic and season to taste. Pour over hot dough balls and serve immediately.



 



 

Visit[ABELANDCOLE.CO.UK](https://www.abelandcole.co.uk/)

 

 

 

 

 

 

 

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### Wild Garlic, Spring Greens &amp; Ricotta Tagliatelle

*Combine two delicious spring vegetables and turn them into a rich and creamy green sauce for pasta. It's easy to make. Simply whizz wild garlic and spring greens with ricotta, veggie Parmesan, lemon juice and olive oil. Then toss with cooked tagliatelle.*



Serves

 2 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    200g of spring greens  

   100g of wild garlic  

   250g of tagliatelle  

   125g of ricotta  

   25g of Italian hard cheese, grated  

   Juice of ½ lemon  

   2 tbsp of olive oil  

 



  

 



Method

 Step 1 

Roughly chop the spring greens and wild garlic. Blanch in boiling salted water for a few minutes, then drain and plunge into a bowl of ice-cold water.



 Step 2 

Bring a fresh pan of salted water to the boil. Add the pasta and cook according to the pack instructions.



 Step 3 

Squeeze excess water from the greens and place in a food processor. Add the ricotta, Italian hard cheese, lemon juice, olive oil and 150ml of pasta cooking water. Blitz until you have a bright green sauce.



 Step 4 

Drain the pasta and toss with the sauce. Serve with extra cheese and a twist of black pepper.



 



 

Visit[ABELANDCOLE.CO.UK](https://www.abelandcole.co.uk)

 

 

 

 

 

 

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### Spring Vegetable Tempura With Wild Garlic

*Light and crisp, this tempura is a cracking way to make the most of spring’s tender greens, shoots and leaves. Foraged gems like wild garlic and nettles are spot on, along with spring onions and asparagus. Bigger veg? Slice them thin – tempura only needs a minute or two in hot oil. The trick to that airy crunch? Ice-cold sparkling water, a light touch with the batter, and straight into the fryer. Sprinkle with seaweed salt and serve with a sesame dip – or try ponzu or wild garlic mayo for a tasty twist.*



Serves

 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

 For the flatbreads:  


   50g of hard cheese, grated  

   500g of self-raising flour  

   500g of yoghurt  

   2 tbsp of olive oil  

   1 tsp of salt  

   20g of wild garlic, finely sliced  

   1 tsp of cumin seeds  

 



  

 For the lamb:  


   500g of leftover roast lamb  

   Few sprigs of rosemary  

   1 tbsp of olive oil  

 



  

 For the garlic yogurt:  


   50g of olive oil  

   15g of wild garlic  

   350g of yoghurt  

   1 tsp of salt  

 



  

 



Method

 Step 1 

In a large bowl mix together all the ingredients for the yoghurt flatbreads until it just comes together. Make into about 250g balls and squish out with your hands until they roughly fill the base of a medium-sized frying pan. Add 1 tablespoon of olive oil to a hot pan and gently fry for 8-10 minutes on each side.



 Step 2 

Pull the lamb apart and add to a frying pan along with the olive oil and rosemary sprigs. Fry until the edges start to go crispy and caramelised.



 Step 3 

Meanwhile add the wild garlic, olive oil, salt and 50g of yoghurt to a blender and blitz until smooth. Mix through the remaining yoghurt and put in a dish to serve.



 Step 4 

Serve in the middle of the table ready for everyone to tuck in and share.



 



 

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### Wild Garlic Pesto Gnocchi

*Wild garlic is in season throughout spring, carpeting UK woodlands with its unmistakable fresh, garlicky scent. It makes a fantastic pesto – just don’t over-blitz or the flavour can turn overpowering.*



Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

 For the pesto:  


   40g of hazelnuts  

   280g of wild garlic  

   40ml of olive oil  

   100g of parmesan  

 



  

 For the gnocchi:  


   800g of floury potatoes  

   200g of 00 flour  

   2 small eggs  

   Nutmeg, salt &amp; pepper  

 



  

 



Method

 Step 1 

Roast the potatoes whole until soft. Halve and scoop the flesh into a bowl. Mash with a fork, then fold in the flour, eggs, nutmeg, salt and pepper. Lightly knead into a dough. Roll into ropes and cut into gnocchi pieces. Rest on a floured tray.



 Step 2 

Blanch three-quarters of the wild garlic. Blitz with hazelnuts, oil and cheese. Season with salt and pepper.



 Step 3 

Cook the gnocchi in boiling salted water until they float. Toss with pesto and a splash of pasta water. Serve with extra cheese.



 



 

Visit[PASTAIO.CO.UK](https://www.pastaio.co.uk/)

 

 

 

 

 

 

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### Wild Garlic &amp; Lemon Chicken Shawarma

*Shawarma is a beloved Lebanese street food, and adding wild garlic and lemon to the marinade gives this dish an unexpected, aromatic twist.*



Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    4 boneless chicken thighs, thinly sliced  

   1 bunch of wild garlic, finely chopped  

   4 tbsp of olive oil  

   Juice of 2 lemons  

   2 tbsp of pomegranate molasses  

   4 garlic cloves, minced  

   1 tsp of cumin  

   1 tsp of Baharat (Lebanese seven spice)  

   1 tsp of smoked paprika  

   ½ tsp of turmeric  

   1 tbsp of sea salt  

 



  

 For the wild garlic toum  


   100g of blanched wild garlic\*  

   20g of garlic cloves  

   20ml of lemon juice  

   ½ tbsp of salt  

   300ml of rapeseed oil  

   50g of ice  

 



  

 



Method

 Step 1 

To make the toum, blend the wild garlic, garlic and 100ml of oil until smooth. Add the lemon juice, ice and salt. Blend again, slowly adding the remaining oil until it emulsifies into a bright green sauce.



 Step 2 

Mix the toum with the rest of the marinade ingredients. Coat the chicken and leave to marinate for at least 2 hours.



 Step 3 

Roast in a hot oven (180-190°C) for 20-25 minutes or pan-fry until golden and cooked through.



 Step 4 

Serve on charred pitta with pickled chilli, toum, parsley and pomegranate seeds.



 



 

Visit[LEBNANI.CO.UK](https://lebnani.co.uk/about-us)

 

 

 

 

\*To blanche wild garlic, boil for 30-60 seconds, then plunge into iced water and drain well.

 

 

 

 

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 ](/life/food/recipes/how-to-entertain-this-month-with-alexandra-dudley-21) 

 

 

 

  ![A Cool Chef Shares 3 Recipes & A Cook-Along Playlist](https://media.sheerluxe.com/8HX9C8lnC1hqUtqFhcI7fv96-1A=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F10%2Fsl-011025-site-assets-plates-playlist-hero-thumb.jpg?itok=B_m_eYPB)

  

 

 



 

[Recipes](/life/food/recipes)

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  01 October 2025  

 [##  A Cool Chef Shares 3 Recipes &amp; A Cook-Along Playlist  


 

 ](/life/food/recipes/a-cool-chef-shares-3-recipes-a-cook-along-playlist) 

 

 

 

  ![7 Easy Mid-Week Recipes Under 30 Minutes](https://media.sheerluxe.com/bJKnVjpsAJifaeybZHsTdd8mLVE=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-site-assets-100925-thumbhero-mid-week-healthy-meals-under-30.jpg?itok=QN_lbrFz)

  

 

 ![7 Easy Mid-Week Recipes Under 30 Minutes](https://media.sheerluxe.com/3vMqOjzACDqvc7rOj6XoA2rLtEs=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-site-assets-100925-thumbhero-mid-week-healthy-meals-under-30.jpg?itok=NIGYj8x4)

 

 

 



 

[Recipes](/life/food/recipes)

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  10 September 2025  

 [##  7 Easy Mid-Week Recipes Under 30 Minutes  


 

 ](/life/food/recipes/mid-week-recipe-ideas) 

 

 

 

  ![How To Entertain This Month, With Alexandra Dudley](https://media.sheerluxe.com/AaLP82mnFYffNdo3svpM3eEbxkc=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-email-090925-alexandra-dudley-entertaining-2.jpg?itok=eAJVVrdP)

  

 

 



 

[Recipes](/life/food/recipes)

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  09 September 2025  

 [##  How To Entertain This Month, With Alexandra Dudley  


 

 ](/life/food/recipes/how-to-entertain-this-month-with-alexandra-dudley-20) 

 

 

 

 

           

 

 

 

 

 



  

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