I’ve had this black garlic sitting around for a while now and wanted to find the perfect use for it. I finally decided to make this vegan black garlic aioli as the cashew base is the perfect carrier for this unique flavour. Now, in its new creamy, dippable format you can enjoy black garlic on…
garlic
Gnocchi With Wild Garlic Pesto, Tomatoes & Kale
The other day I made a batch of wild garlic pesto so I’ve been finding ways to use it up ever since! This is a really quick and easy dish, perfect for a speedy, healthy lunch or midweek tea. If you don’t have wild garlic pesto normal pesto or sun dried tomato paste would also…
Wild Garlic Pesto
Foraging Wild Garlic The leaves and flowers of the wild garlic plant are edible. You can find it in many forests. The leaves are around from march and are best picked young. The flowers usually appear April to June. Do make sure you know what you’re picking – before they flower lily of the valley…
Broccoli With Sundried Tomatoes, Garlic & Pine Nuts
Tapas Inspired There’s a tapas place near us that does delicious veggie tapas. One of the favourites, amongst meat eaters and veggies, is the green beans with sun-dried tomatoes. They are always first to be eaten around our table so I thought I’d try something similar with this organic purple sprouting broccoli we were sent in our veg box…
