I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.
I’m a huge fan of Gorgonzola cheese so this recipe is a winner for me. It’s from ” Plenty” by Yotam Ottolenghi. Serve at room temperature on its own or with steamed greens such as purple sprouting broccoli or kale.
A favourite recipe for smoked haddock from Diana Henry. You need a metal or cast iron gratin dish for this so that the heat is conducted well and the potatoes cook evenly.
